Ina Gartens Parmesan Chicken
Ina Garten’s Parmesan Chicken is a timeless recipe that delivers a perfect blend of crisp, golden crust and juicy, savory chicken every time. Featuring boneless, skinless chicken breasts coated in a flavorful mixture of seasoned breadcrumbs and freshly grated Parmesan cheese, this dish is pan-fried to perfection in a buttery olive oil blend. By pounding the chicken to an even thickness, you ensure quick, uniform cooking, resulting in a tender and succulent bite. Ready in just 35 minutes, it’s an effortless yet impressive meal ideal for weeknight dinners or casual entertaining. Pair this crispy Parmesan chicken with a refreshing lemon-dressed green salad for a restaurant-quality experience at home. Keywords: Parmesan chicken recipe, crispy chicken, easy dinner idea, weeknight recipes, Ina Garten recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 2 pieces Large eggs
- 1 tablespoon Water
- 1 cup Seasoned breadcrumbs
- 0.5 cup Freshly grated Parmesan cheese
- 4 tablespoons Unsalted butter
- 4 tablespoons Olive oil
Instructions
Preheat your oven to 200°F to keep the cooked chicken warm, if necessary.
Place each chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/4 inch. This helps ensure even cooking.
In a shallow dish, combine the flour, kosher salt, and ground black pepper. Set aside.
In another shallow dish, beat the eggs with 1 tablespoon of water until well combined.
In a third shallow dish, mix the seasoned breadcrumbs and freshly grated Parmesan cheese together.
Dredge each chicken breast in the flour mixture, shaking off any excess, then dip it into the egg mixture, and finally coat it generously with the breadcrumb-Parmesan mixture. Press the breadcrumbs firmly to adhere to the chicken.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-low heat until the butter is melted and starts to lightly bubble.
Add 2 chicken breasts to the skillet and cook for 2-3 minutes per side, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain any excess oil. Keep cooked chicken warm in the oven if needed.
Wipe out the pan with a paper towel and add the remaining butter and olive oil. Cook the remaining 2 chicken breasts as per the previous step.
Serve hot with a simple green salad dressed lightly in lemon vinaigrette for a complete meal.
Nutrition Facts
Calories |
3541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.3 g | ||
| Protein | 297.9 g | 596% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1558 mg | 120% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2401 mg | 51% | |
*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.
