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This Parmesan Chicken brings amazing flavor right to your kitchen. Golden and crispy outside, perfectly tender inside, with melty cheese that stretches with every bite. While it looks restaurant-worthy, it's actually simple to make at home, with the seasoned coating and cheesy topping creating irresistible flavors that'll have everyone asking for the recipe.
Why This Recipe Works
The magic lies in layers of texture and flavor. That crispy parmesan crust protects juicy chicken inside, while melty cheese adds the perfect finishing touch. Whether it's a family dinner or you're hosting guests, this chicken fits any occasion - elegant enough for special dinners but simple enough for weeknights.
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Everything You Need
- The Chicken Base:
- 4 chicken breasts pounded thin and even
- The Dip:
- 2 large eggs whisked with a splash of milk
- First Coat:
- ½ cup all-purpose flour for dredging
- The Crust Mix:
- 1 cup fresh parmesan plus 1 cup seasoned breadcrumbs
- Seasoning Blend:
- Italian herbs, minced garlic, salt and pepper
- For Cooking:
- Equal parts olive oil and butter
- Cheesy Top:
- Fresh mozzarella and extra parmesan
- Fresh Finish:
- Chopped parsley and basil leaves
- Optional Extras:
- Warm marinara sauce and lemon wedges
Lets Make It
- Prepare Your Chicken:
- Start by pounding your chicken breasts to an even thickness about ½ inch. This helps them cook evenly and makes them extra tender. Season both sides with a pinch of salt and pepper.
- Set Up Your Station:
- Set up three shallow dishes in a row. First dish: flour seasoned with a pinch of salt and pepper. Second dish: beaten eggs with a splash of milk. Third dish: mix breadcrumbs parmesan all your seasonings and minced garlic.
- The Coating Process:
- Dredge each chicken breast first in flour shake off excess. Next dip in egg mixture let extra drip off. Finally coat really well in that parmesan mixture pressing gently so it sticks. Place on a plate while you finish the rest.
- Get Cooking:
- Heat your olive oil and butter in a large skillet over medium heat. Once its hot and bubbly add your coated chicken. Cook for about 4-5 minutes on each side until golden brown. If your chicken is thick you might need an extra minute or two.
- Add The Cheese:
- Transfer your chicken to a baking dish. Top each piece with a generous amount of mozzarella and extra parmesan. Pop it under the broiler for 2-3 minutes watching carefully until that cheese gets bubbly and starts to brown in spots.
- Final Touches:
- Let it rest for about 5 minutes after it comes out. Sprinkle with fresh parsley maybe a few torn basil leaves. If youre serving with marinara warm it up while the chicken rests.
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Tips For Success
- Get The Right Thickness:
- Pounding your chicken to even thickness is key for perfect cooking. Use plastic wrap and a meat mallet or rolling pin. Not too thin though you want it juicy.
- Make That Coating Stick:
- Really press the breadcrumb mixture onto the chicken. Let it sit for a few minutes before frying this helps everything stay put.
- Watch Your Heat:
- Keep your pan at medium heat. Too hot and the coating burns before the chicken cooks too low and it gets greasy.
- Check For Doneness:
- Use a meat thermometer if you have one chicken should hit 165°F inside. No thermometer? Make a small cut the meat should be white throughout no pink.
Serve It Right
- Make It A Meal:
- Serve over buttery pasta angel hair is perfect or alongside creamy mashed potatoes. A bright green salad or roasted vegetables balance out the richness.
- Sauce It Up:
- Warm marinara on the side lets everyone add as much as they like. Sometimes I make a quick lemon butter sauce too just a splash of brightness.
- Storage Tips:
- Leftovers keep well in the fridge for 3-4 days. Reheat in a 350°F oven covered with foil to keep the cheese from getting tough. The microwave works too but the coating wont be as crispy.
Frequently Asked Questions
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F, and the cheese topping should be golden and bubbly.
- → Can I prepare this ahead of time?
You can bread the chicken in advance and refrigerate, but wait to cook until serving for the crispiest results.
- → Why pan-sear before baking?
Pan-searing creates a golden crust and seals in moisture before the chicken finishes cooking in the oven.
- → What sides go well with this?
Serve with mashed potatoes, roasted vegetables, or a fresh salad. It's also great with pasta.
- → Can I use chicken thighs instead?
Yes, though cooking time may vary. Ensure internal temperature reaches 165°F.