This crispy, golden-brown Parmesan Crusted Chicken is packed with flavor from a perfectly seasoned panko breading. A simple yet delicious dish ready in just 25 minutes!
- 2 boneless, skinless chicken breasts (halved horizontally)
- Salt and pepper, to taste
- ⅓ cup all-purpose flour
- 2 eggs, beaten
- 1 cup finely shredded Parmesan cheese
- 1 tsp panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 4 tbsp vegetable oil
Flatten the Chicken:
Place each chicken breast half between parchment paper or plastic wrap.
Use a mallet or rolling pin to pound until about ¼ inch thick.
Season both sides with salt and pepper; set aside.
Prepare the Breading:
Bowl 3: Mix Parmesan, panko, garlic powder, and Italian seasoning.In three shallow bowls:Bowl 1: Add flour.Bowl 2: Beat eggs.Bowl 3: Mix Parmesan, panko, garlic powder, and Italian seasoning.
Coat the Chicken:
Press into the Parmesan-panko mixture, ensuring a firm coating.Lightly dredge each piece in flour, shaking off excess.
Dip into egg, ensuring an even coat.
Press into the Parmesan-panko mixture, ensuring a firm coating
Cook the Chicken:
Repeat with remaining chicken, adding 2 more tablespoons of oil as needed.Heat 2 tablespoons of oil in a skillet over medium heat.
Cook two pieces at a time for 3-4 minutes per side or until golden brown and the internal temperature reaches 165°F.
Place cooked pieces in a 200°F oven to keep warm.
Repeat with remaining chicken, adding 2 more tablespoons of oil as needed.
- Check the FAQ section for substitutions and additional tips.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.