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why make this recipe

Parmesan Crusted Chicken is quick, tasty, and simple. It gives you a crunchy outside and a juicy inside. You can make it for a weeknight dinner or a small party. You can also try a sheet-pan version here: parmesan-crusted chicken sheet-pan dinner.

introduction

This recipe uses common ingredients and clear steps. It is easy to follow and fits busy days. The Parmesan adds a nice nutty flavor and the breadcrumbs make a crisp crust. The result is a warm, comforting main dish that pairs well with many sides.

how to make Parmesan Crusted Chicken

Follow the steps below to make the chicken. Work in order: bread, sear, then bake. Keep the heat steady when searing so the crust turns golden and the chicken cooks through in the oven.

Ingredients :

4 chicken breasts
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Olive oil for cooking

Directions :

Preheat the oven to 400°F (200°C).
In a bowl, mix together breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
In another bowl, beat the eggs.
Dip each chicken breast into the egg, then coat with the breadcrumb mixture.
Heat olive oil in a large skillet over medium-high heat.
Sear each chicken breast for about 3-4 minutes on each side until golden brown.
Transfer the chicken to a baking dish and bake for 15-20 minutes, or until cooked through.
Serve hot.

how to serve Parmesan Crusted Chicken

Serve the chicken hot. Good sides are salad, steamed vegetables, mashed potatoes, or rice. You can slice the chicken and put it on pasta or a simple salad for a lighter meal.

how to store Parmesan Crusted Chicken

Cool the chicken to room temperature first. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot to keep the crust crisp. You can freeze cooked chicken for up to 2 months; wrap well and thaw in the fridge before reheating.

tips to make Parmesan Crusted Chicken

Pound the chicken breasts to even thickness so they cook evenly.
Press the breadcrumb mix onto the chicken so it sticks well.
Use a mix of oil and butter for richer flavor when searing.
Check internal temperature; chicken is done at 165°F (74°C).
Do not overcrowd the skillet; sear in batches if needed.

variation (if any)

Add chopped fresh herbs (parsley or basil) to the breadcrumb mix.
Use panko breadcrumbs for extra crunch.
Mix lemon zest into the Parmesan for a bright taste.
Try adding a pinch of paprika or cayenne for mild heat.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs work well but may need different cook time. Check that they reach 165°F (74°C).

Q: Can I bake without searing?
A: Yes, but searing gives a nicer color and crunch. If you skip searing, bake a bit longer and watch the crust.

Q: How do I keep the crust from falling off?
A: Pat the chicken dry, press the crumbs firmly, and let it rest a few minutes before moving to the skillet.

Q: Can I make this gluten free?
A: Use gluten-free breadcrumbs or crushed gluten-free crackers and it will work fine.

Conclusion

Parmesan Crusted Chicken is simple, fast, and satisfying. For another clear method and tips, see this trusted recipe: Crispy Parmesan Crusted Chicken (Perfect Every Time!).