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one serving of the completed parmesan crusted chicken served on top of a green salad
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Parmesan Crusted Chicken

Delicious chicken that's crispy on the outside and tender and juicy inside.
Course Dinner, Main Course
Cuisine American, Western
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 4
Calories 315kcal

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning divided
  • 1 teaspoon garlic powder
  • 2 large eggs slightly beaten
  • 150 grams (1 cup) Panko breadcrumbs
  • 67 grams (¾ cup) finely grated Parmigiano Reggiano
  • 1 teaspoon salt or to taste
  • olive oil make your own Parmesan-infused olive oil!
  • fresh parsley for garnish

Instructions

  • Cut chicken breasts in half lengthwise (knife parallel to the cutting board) to create fillets.
  • Using a meat mallet, pound until each fillet is an even thickness.
  • In a shallow bowl, combine beaten eggs with half of the Italian seasoning and garlic powder.
  • In a separate bowl, mix together breadcrumbs, grated Parmigiano Reggiano, salt and the remaining Italian seasoning.
  • Then, working with one chicken fillet at a time, dredge in the seasoned egg wash, let excess drip off, then coat both sides in the breadcrumb mixture, making sure to gently press down so the coating adheres.
  • Heat oil in a skillet and add 2 of the chicken fillets. Cook for about 2-3 minutes per side, until golden brown and cooked through. Use a meat thermometer to check for doneness. Chicken is considered done and safe to eat when the internal temperature reaches 74C / 165F.
  • Transfer to a plate and keep warm while cooking the rest of the chicken.
  • Garnish with fresh parsley, serve and enjoy!

Make Air Fryer Parmesan Chicken

  • Follow step one to 5 above
  • Preheat Air Fryer to 380 degrees F.
  • Place them in the air fryer basket. It is important to make sure the chicken breast are not touching.
  • Cook time for the first side will be between 5-6 minutes.
  • Check the meat for doneness, then flip over and cook for an additional 4-5 minutes.

Notes

  • Make Parmesan-Infused Oil. Get the most from your Parmesan by adding the rind to a jar and covering with olive oil. Allow to steep to get a deliciously flavored oil that you can use in this recipe and many others.
  • Bring the chicken to room temperature before breading so you end up with nice crispy chicken
  • Cut chicken breast into thinner fillets by holding them flat with the palm of your hand. Use a sharp knife to then slice the chicken breast horizontally (knife parallel to the cutting board) into two even pieces.
  • Always check chicken for doneness using a meat thermometer. The chicken is done when the internal temperature reaches at least 165F / 74C at the thickest part.
  • If you get too much moisture into your breadcrumb mixture, simply scoop that bit off the plate and re-spread the remaining breadcrumbs.
  • But if the breadcrumb mixture gets too wet, you may want to discard it and start fresh.
  • Storage – keep leftovers in an airtight container inside the fridge for up to 3 days.
  • There are 7 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 315kcal | Carbohydrates: 29g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1222mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 3mg