Description
A restaurant-style Parmesan chicken that’s crisp, golden, and juicy, perfect for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup breadcrumbs (Italian-style or plain; panko for extra crunch)
- 1 cup grated Parmesan cheese, divided (½ cup for coating, ½ cup for topping)
- 1 cup shredded mozzarella cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Set up three shallow dishes: flour in the first; beat eggs with milk in the second; in the third, combine breadcrumbs, ½ cup Parmesan, Italian seasoning, salt, and pepper.
- Pat the chicken dry. Pound to an even ½-inch thickness if necessary.
- Dredge each breast in flour, tapping off excess.
- Dip in egg wash, allowing excess to drip back into the bowl.
- Press into breadcrumb mixture to adhere.
- Heat olive oil in a skillet over medium-high heat. Add chicken, cooking 3–4 minutes per side until golden brown.
- Transfer seared chicken to a baking dish.
- Mix remaining ½ cup Parmesan with mozzarella and minced garlic. Sprinkle evenly on each breast.
- Bake 20–25 minutes, until internal temperature reaches 165°F (74°C).
- Let chicken rest for 3–5 minutes before serving.
Notes
To keep leftovers crispy, reheat in the oven or air fryer; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American