Parsley Parmesan Crumbed Chicken
Delight your taste buds with Parsley Parmesan Crumbed Chicken, a flavorful twist on classic breaded chicken that’s perfect for family dinners or entertaining guests. Tender, juicy chicken breasts are coated in a crispy, golden crust made from panko breadcrumbs, freshly chopped parsley, and nutty Parmesan cheese, with a hint of garlic and black pepper for an irresistible savory kick. The secret to its perfect texture lies in a quick pan-sear for a crunchy exterior before finishing in the oven to seal in the moisture. Easy to prepare in just 45 minutes, this recipe pairs beautifully with fresh lemon wedges for a zesty finish. Whether served alongside a crisp salad or creamy mashed potatoes, this irresistible dish is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Fresh parsley, finely chopped
- 1 cup Parmesan cheese, finely grated
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Olive oil
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a shallow bowl, combine the Panko breadcrumbs, parsley, Parmesan cheese, garlic powder, salt, and black pepper. Mix well.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture.
Pound the chicken breasts to even thickness using a meat mallet or rolling pin. This ensures even cooking.
Dredge each chicken breast in flour, shaking off the excess. Then dip it into the beaten eggs and finally coat it in the breadcrumb mixture, pressing gently to adhere.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown (they will finish cooking in the oven).
Transfer the seared chicken breasts onto the prepared baking sheet. Bake in the preheated oven for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before serving. Serve with lemon wedges on the side for a burst of brightness.
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 6985 mg | 304% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.2 g | ||
| Protein | 333.6 g | 667% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2836 mg | 218% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2492 mg | 53% | |
*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.
