Golden, crunchy on the outside and juicy on the inside, this Parmesan Crusted Chicken delivers bold flavor with simple ingredients. Thin-pounded chicken is coated in a savory Parmesan and garlic crust, then pan-fried in butter and olive oil for a rich, satisfying dish that feels indulgent yet easy enough for a weeknight dinner.
Parmesan Crusted Chicken
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, Skinless Chicken Breasts | 2 (approx. 450g each) |
| Shredded Parmesan Cheese | 2 cups (200g) |
| Salted Butter | 1 1/2 sticks (180g) |
| Large Egg | 1 |
| Water | 1 tablespoon |
| Olive Oil | 3 teaspoons |
| Minced Garlic | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black Pepper | 1/2 teaspoon |
Instructions
Step 1: Prepare the Chicken (5 minutes)
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until evenly flattened to about 1/2-inch thickness.
Step 2: Make the Coating (2 minutes)
In a shallow bowl, whisk the egg with the water until smooth. In a separate shallow dish, mix the shredded Parmesan cheese, minced garlic, salt, and black pepper.
Step 3: Coat the Chicken (2 minutes per breast)
Dip each chicken breast into the egg mixture, ensuring it’s fully coated. Press both sides into the Parmesan mixture, firmly patting so the cheese adheres well.
Step 4: Cook the Chicken (8–10 minutes)
Heat the olive oil and 1 stick of butter in a large skillet over medium-high heat until melted and hot. Add the coated chicken breasts and cook for 4–5 minutes per side, until deeply golden and cooked through to an internal temperature of 165°F (74°C). Add the remaining 1/2 stick of butter during cooking to keep the chicken moist and flavorful.
Step 5: Serve (5 minutes)
Remove the chicken from the skillet and let it rest for a few minutes so the juices redistribute. Serve hot, optionally garnished with fresh herbs, and enjoy every crispy, buttery bite.
