Rosemary Parmesan Crusted Chicken
Crispy, golden, and bursting with savory flavor, this Rosemary Parmesan Crusted Chicken is a culinary masterpiece that combines simple ingredients with stunning results. Juicy chicken breasts are coated with a fragrant crust of freshly chopped rosemary, nutty Parmesan cheese, and crunchy Panko breadcrumbs, creating an irresistible texture and taste. A quick sear in olive oil locks in the flavors, while a gentle bake ensures perfectly tender chicken every time. With subtle hints of garlic powder infusing every bite, this recipe is a perfect blend of rustic elegance and modern comfort food. Ideal for dinner parties or family meals, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes for a restaurant-quality experience right in your own kitchen. Ready in under an hour, this recipe is as easy as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Fresh rosemary
- 1 cup Freshly grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 2 large Eggs
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare three shallow bowls or plates for breading. In the first bowl, combine all-purpose flour with salt and black pepper. In the second bowl, beat the eggs until well mixed. In the third bowl, mix the Panko breadcrumbs, Parmesan cheese, chopped fresh rosemary, and garlic powder.
Pound each chicken breast to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick.
Dredge each chicken breast in the seasoned flour, ensuring it is fully coated. Shake off the excess.
Dip the floured chicken into the beaten eggs, letting any excess drip off.
Press the chicken firmly into the breadcrumb mixture, coating all sides evenly with the rosemary and Parmesan crust.
Heat a large skillet over medium heat and add olive oil. Cook the chicken breasts for 2-3 minutes per side, or until golden brown. You may need to do this in batches.
Transfer the seared chicken breasts to the prepared baking sheet and bake 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 before serving.
Serve the Rosemary Parmesan Crusted Chicken with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy!
Nutrition Facts
Calories |
3320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 6981 mg | 304% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.3 g | ||
| Protein | 339.0 g | 678% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2800 mg | 215% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2431 mg | 52% | |
*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.
