Parmesan Chicken Breasts
Crispy, golden, and brimming with flavor, Parmesan Chicken Breasts are a weeknight dinner game-changer that combines a perfectly crunchy coating with tender, juicy chicken. This easy-to-make recipe features seasoned panko breadcrumbs, tangy grated Parmesan cheese, and a hint of garlic and Italian herbs, delivering restaurant-quality flavor straight from your kitchen. After a quick skillet sear for a beautifully crisp exterior, the chicken is baked to perfection in the oven, locking in moisture while keeping the outside irresistibly crunchy. Serve these flavorful chicken cutlets with a squeeze of fresh lemon for a zesty finish, and pair them with your favorite sides for a versatile dish that the whole family will love. With just 15 minutes of prep time and simple ingredients, these Parmesan Chicken Breasts are an effortlessly satisfying recipe that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 pieces Large eggs
- 1 tablespoon Water
- 1 cup Breadcrumbs (preferably panko)
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Olive oil
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Pound the chicken breasts 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. In the first bowl, add the flour. In the second bowl, whisk together the eggs and water. In the third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
Dredge a chicken breast in the flour, ensuring it is fully coated. Shake off any excess. Dip it into the egg mixture, then into the breadcrumb mixture, pressing gently to help the coating adhere. Repeat with the remaining chicken breasts.
Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, cook the chicken breasts for 2-3 minutes on each side until the coating is golden brown. Transfer the browned chicken to the prepared baking sheet.
Bake the chicken in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes. Serve warm with lemon wedges on the side.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 9.7 g | ||
| Protein | 263.5 g | 527% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 713 mg | 55% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 413 mg | 9% | |
*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.
