Parmesan Crusted Chicken: Crispy Cheesy Fix
Servings: 4
Calories: 500kcal
Ingredients
- 4 boneless, skinless chicken breasts (or pounded thinner for faster cooking)
- 1 cup breadcrumbs (Italian or plain—your call)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano or Italian seasoning
- 1/2 tsp paprika (optional for color)
- 2 large eggs, beaten
- Salt and pepper to taste
- 2-3 tbsp olive oil or melted butter
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. Yes, the oven needs to warm up—no shortcuts here.
- Set up your dredging station: bowls for eggs, and a combo of breadcrumbs, Parmesan, garlic powder, oregano, paprika, salt, and pepper.
- Pound the chicken to even thickness if needed. This helps it cook evenly and stay juicy. Season both sides with salt and pepper.
- Dip each chicken breast into the eggs, letting excess drip off, then press into the parmesan-breadcrumb mix. Pat gently to adhere. Don’t skip the pat—crust needs staying power.
- Heat olive oil or butter in a large skillet over medium-high heat. Sear each chicken piece 1–2 minutes per side until the crust is golden. You’re basically giving it a tan before the oven does the finish.
- Transfer the crusted chicken to the prepared sheet pan. Bake 8–12 minutes, or until the chicken is cooked through (internal temp 165°F/74°C). Rest a minute or two before slicing.