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I've perfected this amazing Parmesan crusted chicken recipe after countless tries in my kitchen. It's honestly become one of my family's most requested meals. The chicken turns out incredibly tender with this gorgeous golden crust that's loaded with Parmesan flavor. Trust me, once you try this version you'll skip the restaurant altogether.
What Makes This Recipe Special
Every time I serve this chicken, my guests can't believe it's homemade. The outside gets wonderfully crispy while the inside stays super juicy. I love making this for both casual family dinners and when friends come over. It's truly foolproof and turns out amazing every single time.
Everything You'll Need
- Chicken Breasts: 4 boneless, skinless pieces, around 6-8 oz each, pounded thin
- Flour Coating: 1/2 cup all-purpose flour
- Egg Wash: 2 large eggs and 1/4 cup milk mixed together
- Parmesan Crust: 1/2 cup fresh Parmesan cheese, 1 cup bread crumbs, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Cheese Topping: 1/2 cup Parmesan, 1 cup mozzarella, 2 cloves minced garlic
- Olive Oil: 2 tablespoons for cooking
Let's Make It Together
- First Step
- Warm up your oven to 375°F and grab a baking dish. Give it a quick coating of olive oil.
- Get Your Stations Ready
- Set up three dishes with your flour, egg mixture, and seasoned breadcrumbs.
- Coat Your Chicken
- Roll each piece in flour, then egg wash, and finally your breadcrumb mixture.
- Time to Cook
- Get your pan nice and hot with olive oil. Cook each piece until golden, about 3-4 minutes each side.
- Add the Good Stuff
- Mix your cheeses with garlic and sprinkle generously on top.
- Finish in the Oven
- Pop it in for about 20-25 minutes until fully cooked.
My Secret Tips
Want to know my secret for extra crunch? I always double dip in the egg and breadcrumbs. I keep a meat thermometer handy too it's a lifesaver for perfectly cooked chicken. If you notice the cheese getting too brown, just cover it loosely with foil.
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What to Serve With It
In my house, we love this chicken with creamy garlic mashed potatoes or some bright green beans. Sometimes I'll toss together a quick Caesar salad. A glass of cold Pinot Grigio makes it feel extra special if you're into wine.
Saving it For Later
This chicken stays good in the fridge for about 3 days in a sealed container. When you're ready to eat it again, pop it in the oven at 350°F for 10-15 minutes. You can even freeze portions for up to 3 months it's perfect for busy weeknights.
Frequently Asked Questions
- → Can I prepare this chicken ahead of time?
Yes, you can bread the chicken up to 24 hours in advance. Keep it covered in the fridge. Just wait to cook it until you're ready to serve.
- → Why is my chicken coating not staying crispy?
Make sure your oil is hot enough before frying. Also, don't flip the chicken too often during cooking. Let each side get golden brown first.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great too. They might need a few extra minutes of cooking time since they're usually thicker than breasts.
- → What's the best way to check if the chicken is done?
Use a meat thermometer to check the internal temperature. It should reach 165°F at the thickest part. The cheese should also be melted and bubbly.
- → Can I make this recipe without frying?
Yes, you can bake it entirely. Spray the breaded chicken with cooking oil and bake at 375°F for about 30-35 minutes, adding cheese in the last 10 minutes.