100 Parmesan Chicken
Crispy, golden, and utterly irresistible, this 100 Parmesan Chicken recipe delivers a perfect balance of flavor and texture that will make it an instant favorite at your dinner table. Featuring tender chicken breasts coated in a savory blend of Panko breadcrumbs, freshly grated Parmesan cheese, and aromatic Italian seasoning, this dish is pan-seared to golden perfection before being baked to juicy, flavorful doneness. With just 20 minutes of prep time and a quick cook time, this easy recipe is perfect for busy weeknights or casual entertaining. Garnished with fresh parsley for a touch of color, it pairs beautifully with a side of roasted vegetables, creamy pasta, or a crisp green salad. Packed with simple, wholesome ingredients, this crowd-pleaser combines classic comfort with a gourmet twist. Try it tonight and savor a dish that’s as delicious as it is satisfying!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 tablespoon Water
- 1 cup Panko breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Garlic powder
- 3 tablespoons Olive oil
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it lightly with cooking spray.
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides with salt and black pepper.
Set up a breading station with three shallow bowls: one with the flour, one with the eggs whisked together with the water, and the last with a mixture of Panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the egg wash, allowing the excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to ensure an even layer.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add two chicken breasts and cook for about 2-3 minutes per side until they are golden brown but not fully cooked through. Transfer them to the prepared baking sheet. Repeat with the remaining chicken using the last tablespoon of olive oil.
Bake the chicken in the preheated oven for 10-12 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 283 mg | 22% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
