Description
Tender chicken breasts are coated in a crunchy, golden–brown Parmesan and breadcrumb crust, then pan-seared (or baked) to juicy perfection. Ready in about 30 minutes, this elegant yet simple dish pairs beautifully with pasta, salad, or steamed vegetables for a weeknight dinner that feels special.
Ingredients
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4 boneless, skinless chicken breasts (about 6 oz each)
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Salt & freshly ground black pepper
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½ cup all-purpose flour
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2 large eggs
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2 tbsp milk
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1 cup panko breadcrumbs
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½ cup finely grated Parmesan cheese
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1 tsp garlic powder
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1 tsp Italian seasoning (or dried oregano)
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3 tbsp unsalted butter
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2 tbsp olive oil
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Lemon wedges, for serving
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Chopped parsley, for garnish
Instructions
1️⃣ Prep the chicken:
Pat chicken dry and pound to an even ½″ thickness (use a meat mallet or rolling pin between sheets of plastic wrap). Season both sides with salt and pepper.
2️⃣ Set up dredging stations:
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Flour: Place flour in a shallow dish.
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Egg wash: In another dish, whisk eggs with milk until smooth.
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Crust: In a third dish, combine panko, Parmesan, garlic powder, and Italian seasoning.
3️⃣ Coat the chicken:
Working one piece at a time, dredge chicken in flour (shake off excess), dip in the egg wash, then press firmly into the Parmesan–panko mixture to coat completely. Transfer to a clean plate.
4️⃣ Cook on the stovetop:
In a large skillet over medium heat, melt 2 tbsp butter with the olive oil. When foaming subsides, add chicken (do not overcrowd) and cook 4–5 minutes per side, until crust is deep golden and the chicken reaches 165 °F. Transfer to a paper-towel–lined plate to rest.
Or Bake in the Oven:
Preheat oven to 425 °F. Arrange coated chicken on a greased baking sheet. Dot each with small knobs of the remaining 1 tbsp butter. Bake 18–20 minutes, flipping halfway, until golden and cooked through.
5️⃣ Serve:
Transfer chicken to plates. Garnish with chopped parsley and serve with lemon wedges for squeezing over the top.
Notes
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Extra Crisp: For an even crunchier crust, toast the panko in the skillet for 2–3 minutes before coating.
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Flavor Variations: Add ½ tsp lemon zest or 1 tbsp chopped fresh herbs (thyme, basil) to the breadcrumb mix.
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Gluten-Free Option: Use gluten-free flour and breadcrumbs.
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Make-Ahead: Coat the chicken and refrigerate (covered) up to 2 hours ahead; cook just before serving.
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Serving Suggestions: Pair with garlic mashed potatoes, a simple arugula salad, or buttered pasta tossed with Parmesan.
- Prep Time: 10 min
- Cook Time: 18 min