This Parmesan Crusted Chicken recipe is a surefire way to create a restaurant-quality dish at home. The juicy chicken is coated in a crispy Parmesan cheese mixture, resulting in a flavorful and satisfying meal.
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:
Prepare the Chicken (5 minutes):
Place the chicken breasts between two pieces of plastic wrap or parchment paper.
Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
Make the Coating (2 minutes):
In a shallow bowl, whisk together the egg and water until well combined.
In another shallow dish, combine the shredded Parmesan cheese, minced garlic, salt, and black pepper.
Coat the Chicken (2 minutes per breast):
Dip each chicken breast into the egg mixture, making sure it’s completely coated.
Dredge the egg-coated chicken in the Parmesan cheese mixture, pressing both sides firmly to ensure the cheese adheres well.
Cook the Chicken (8-10 minutes):
Heat the olive oil and 1 stick of butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot.
Add the Parmesan-coated chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
During cooking, add the remaining 1/2 stick of butter to the skillet to keep the chicken moist and flavorful.
Serve (5 minutes):
Transfer the cooked chicken to a plate and let it rest for a few minutes to allow the juices to redistribute.
Serve the Parmesan Crusted Chicken hot, garnished with fresh herbs if desired. Enjoy with your favorite sides!
