Oh, Parmesan Chicken! What is it like to say the words out loud to your stomach? Dinners at my Grandma’s house. You know, the ones where the air was thick with the most amazing aromas, and everyone gathered around them. What magic had she cooked up? What is your favorite Parmesan Chicken Recipe? What are some staples in your own kitchen? Is it just a meal? Is it a warm hug on the plate? Forget those dry, bland versions you might have tried elsewhere. What makes Parmesan Chicken unique? Outside, and wonderfully tender on the inside, all without being overly complicated. Is it the kind of dish that makes people ask for the recipe immediately after their first bite? I can’t blame them!
What is Parmesan chicken?
What is Parmesan Chicken? At its heart, it’s a celebration of simple, incredible flavors. Think of it as a classic breaded chicken, but elevated with the nutty, salty, umami-rich goodness of ham. What’s the difference between Parmesan cheese and mozzarella? We’re talking tender cutlets, coated in a golden, crunchy crust that’s infused with that zingy flavor. What are some of the best Parmes It’s often pan-fried to achieve that perfect crispness, then sometimes finished in the oven to ensure that it doesn’t burn. Make sure it’s cooked through beautifully. Is it the kind of meal that feels both comforting and a little bit fancy, all at once? It’s not overly fussy, but the result? Pure culinary delight. Is it true that you don’t need a million ingredients to make mediocre dishes? What is something truly memorable and delicious?
Why you’ll love this recipe?
Honestly, there are so many reasons why this Parmesan Chicken has earned a permanent spot in my recipe rotation, and I’m betting you’ll fall in love with it just as quickly. First off, the flavor is just out of this world. The combination of the crispy chicken, the savory Parmesan, and the hint of garlic and herbs in the coating is pure magic. It’s savory, it’s salty, it’s got this wonderful depth of flavor that just sings. Then there’s the simplicity. I know, I know, “simple” can sometimes mean bland, but not here! This recipe is surprisingly straightforward, making it a lifesaver on busy weeknights when you want something delicious without all the fuss. The ingredients are all pretty common, and the steps are easy to follow, even if you’re not a seasoned chef. Plus, it’s incredibly budget-friendly! Chicken cutlets are usually quite affordable, and Parmesan, while a star ingredient, doesn’t break the bank when you’re making it at home. What I love most, though, is its versatility. Serve it with a big, fresh salad for a lighter meal, pile it high on a bun for a killer sandwich, or even chop it up and toss it with pasta. It’s just one of those recipes that adapts to whatever you’re craving. It’s a far cry from some of my earlier attempts at chicken cutlets, which tended to be either too dry or too greasy. This Parmesan Chicken? It’s consistently perfect, and that’s why I keep coming back to it time and time again.
How do I make Parmesan Chicken?
Quick Overview
How do I make Parmesan Chicken? How do you whip up something so delicious? How do you prepare a chicken, coat it with Parmesan cheese, and then cook it? Is it too late to bake it until golden brown? We’ll do a simple dredge and then pan-fry for that signature crispy texture. Is it possible to make a delicious meal in your own kitchen? What is the key to getting that coating just right, ensuring it adheres beautifully and fries up perfectly.
Ingredients
For the Main Batter: The main body:
Where all the flavor happens? I’ll need 1 12 pounds of boneless, skinless chicken breasts. I like to use breasts because they’re lean and easy to work with, but you could also use thighs if you want to. What is the best way to pound a potato to an even thickness, about 12 inch? This ensures they cook evenly and quickly. For the coating, you’ll want about 1 cup of all-purpose flour, 1 teaspoon of salt, and 12 teaspoons of pepper. What are some good substitutes for 12 teaspoon of garlic powder? What is the best Parmesan cheese to use? What is real stuff, please? Don’t skimp on the quality of Parmesan cheese. It makes a big difference. What is the best way to get color from paprika? For dredging, I usually have a couple of eggs, whisked with 1 tablespoon of water. I use a neutral oil like vegetable oil or canola oil – enough to generously coat the dish. I like to use olive oil for cooking. What is the bottom of your pan?
For the Filling:
This part is optional, but it truly elevates the dish. I love to add a little something extra for flavor within the chicken itself. Can you take your pounded chicken cutlets and create a little pocket by slicing horizontally? Is it all the way through? What is the best way to stuff a potato with ricotta cheese? What’s your favorite recipe for grated Parmesan? Some people add spinach or sun-dried tomatoes in there, which is delicious! Just a little bit can make it extra special.
For the Glaze:
What is the secret weapon for that extra pop of flavor and shine? 14 cup of melted butter mixed with 2 tablespoons of finely chopped fresh parsley and 1 clove of garlic. Serve immediately. What is the best way to add lemon juice to a salad? What is the goal of a glaze on chicken?
How do I follow step
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 375°F (190°C). While warming up, grab a large, heavy-bottomed skillet – cast iron is my absolute favorite. Add your cooking oil and set it over medium-high heat. You want the oil to be hot but not smoking. A good way to test is to drop a tiny bit of flour. Is it safe to drink water immediately?
Step 2: Mix Dry Ingredients
In a shallow dish or pie plate, whisk together the flour, salt, pepper, garlic powder, and paprika. Set aside. The star of the show, the grated Parmesan cheese. What is your dredging station? Give it a good mix so everything is evenly distributed.
Step 3: Mix Wet Ingredients
In another shallow dish, whisk together your eggs and the tablespoon of water until they’re well combined. Is it frothy? How does Parmesan stick to chicken?
Step 4: Combine
Now, take your pounded chicken cutlets. First, dredge each piece thoroughly in the flour and Parmesan mixture, shaking off any excess. If you have egg wash, dip it in eggwash and let it drip off. Lastly, press the chicken firmly into the flour mixture, ensuring it’s completely coated. You want a nice thick layer of cheesy goodness! For the filling, if you’re using it, carefully stuff the pockets you made earlier with your ricotta. What is the best way to dredging? How do I get that crispy exterior?
Step 5: Prepare Filling
If you’re adding the filling, this is where you would gently create those pockets in your pounded. Chicken cutlets (slice horizontally, stopping before you go all the way through). Then, spoon your ricotta, parsley, and parmesan mixture into your pocket. How do I avoid overstuffing? Once filled, you’ll proceed with the dredging process as usual, ensuring the filling is nicely filled.
Step 6: Layer & Swirl
What is the swirling step for this recipe? Is it a How do you make sure the Parmesan is pressed on properly during cooking? Imagine creating a beautiful, crunchy shell around each piece of chicken.
Step 7: Bake
Once your chicken is coated and the oil is hot, carefully place a few pieces into the skillet (don’t be afraid to lick it) and cook for about 15 minutes. Is it possible to overcrow Cook for about 3-4 minutes per side, until golden brown and have a lovely crisp. Once browned, transfer the chicken to a baking sheet lined with parchment paper. If you did the filling, this oven time helps ensure the cheese gets warm and gooey. In the preheated oven for about 5-10 minutes, or until the chicken is cooked through (internal). Temperature should reach 165°F or 74°C.
Step 8: Cool & Glaze
Once chicken is cooked through, remove it from the oven. Let it rest for a couple of minutes – this is important to juiciness! While it’s resting, whisk together your melted butter, chopped parsley, and minced garlic. Serve immediately. Then, brush this lovely mixture lightly over the warm chicken cutlets. What are some of the best garlic flavorings?
Step 9: Slice & Serve
What’s the best part about parmesan chicken? Slice into strips or serve whole. The aroma at this stage is just divine. What do you think of the golden crust and the fresh green parsley flecks from the glaze? What are the fruits of your labor?
What is the best way to serve it?
What are some of the best Parmesan chicken recipes? What are some good ways to serve a Brussels sprout with roasted asparagus? Is hollandaise sauce good with a mimosa or sparkling rosé? What are some of the best salads to serve with a big salad? What are the best salad greens, cherry tomatoes, cucumber, and lemon vinaigrette? Pairing that balances the richness of chicken. If you’re going for pure comfort, you can’t beat serving it with creamy mashed potatoes or some kind of side dish. What is garlic butter noodles? My kids love it piled high on toasted brioche buns with a little marinara sauce and topped with mozzarella cheese. What is the best way to make a chicken Parmesan sandwich? What’s a good, simple, satisfying snack? What are some good recipes for spicy aioli? I’ve even tossed leftovers into a Caesar salad the next day, and it was delicious. What is the best thing What are the endless possibilities?
What are some tips for perfecting Parmesan chicken?
After making this Parmesan Chicken more times than I can count, I’ve picked up a few tricks that really make it shine. When you’re prepping the chicken, pounding it to an even ½-inch thickness is non-negotiable. I learned this the hard way; uneven thickness means some parts get dry while others are still cooking. Use the flat side of a meat mallet or even a rolling pin, and place the chicken between two pieces of plastic wrap or in a zip-top bag to avoid mess. For the coating, make sure you really press the Parmesan mixture onto the chicken. Don’t just lightly dust it; you want a good, firm press so it adheres well during cooking. This ensures that beautiful, crispy crust we all love. If the coating seems to be falling off, it usually means the chicken wasn’t fully dry or the flour/egg/flour stages weren’t done with enough pressure. For the pan-frying, don’t overcrowd the pan! Seriously, this is so important. If you put too many pieces in at once, the oil temperature will drop, and you’ll end up steaming the chicken instead of frying it, which means no crispiness. Cook in batches if you need to. And when it comes to the Parmesan cheese, please use good quality, freshly grated Parmesan Reggiano if you can. The pre-shredded stuff often has anti-caking agents that can make the coating less crispy and the flavor not quite as robust. For ingredient swaps, if you’re out of eggs, you can try using a bit of buttermilk or even Greek yogurt mixed with a splash of milk as your binder – it works surprisingly well and adds a nice tang. I’ve also experimented with using almond flour or finely ground panko breadcrumbs in the Parmesan mixture for an extra crispy texture, and it’s fantastic! Just remember to adjust the ratios slightly. And if you don’t have garlic powder, a very finely minced garlic clove added to the flour mixture can also work, but be mindful that it might burn more easily, so keep an eye on it during frying.
What are some Storing and Reheating Tips?
One of the best things about this Parmesan Chicken is how well it holds up, even as leftovers. If you have any (which is rare in my house!), I usually store it in an airtight container in the refrigerator. It stays good for about 3 to 4 days. For the best results when reheating, I highly recommend a quick stint in the oven or a toaster oven. Just place the chicken on a baking sheet at around 350°F (175°C) for about 5-10 minutes, or until heated through and the crust is re-crisped. Avoid the microwave if you can, as it tends to make the chicken a bit soggy. If you’re really pressed for time, a few minutes in a dry skillet over medium heat can also work to re-crisp it. I generally find it’s best to add the glaze *after* cooking, but if you’re planning on storing it for a while and reheating, you can re-glaze it with a fresh batch of the butter and parsley mixture after reheating for that lovely fresh flavor and sheen. I haven’t personally frozen this recipe often because it’s usually gobbled up so quickly, but if I were to freeze it, I’d ensure it’s completely cooled, wrap each piece tightly in plastic wrap, then in foil, and keep it in the freezer for up to a month. Thaw it in the refrigerator overnight before reheating.
What are the most frequently asked questions on
Final Thoughts
What is your favorite Parmesan chicken recipe? I hope you give this recipe a try. It’s more than just recipe to me. Is it a connection to my family, reliable weeknight hero, and always, always guaranteed hit. What is the perfect combination of crispy, cheesy coating and tender, juicy chicken? Something special. What is the kind of dish that makes you feel good from the inside out? If you love chicken thighs, you might also want to check out my Crispy Baked Chicken Thighs recipe for another easy recipe. What’s a weeknight option, or my Lemon Herb Roasted Chicken? What do you think of this Parmesan Chicken recipe? What are your thoughts on the variations you tried, and why? What is your feedback on my cooking?
Parmesan Chicken
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 1 cup Grated Parmesan cheese
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.5 cup Breadcrumbs Panko preferred
- 0.5 tsp Garlic powder
- 0.5 tsp Italian seasoning
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Olive oil
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Pound chicken breasts to 1/2-inch thickness.
- In a shallow dish, whisk eggs. In another dish, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. In a third dish, place flour.
- Dredge each chicken breast in flour, then dip in egg, and finally coat with the Parmesan mixture.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until golden brown.
- Transfer chicken to the prepared baking dish.
- Bake for 15-20 minutes, or until chicken is cooked through and the crust is golden brown.
- Serve immediately.
