PARMESAN CRUSTED CHICKEN – Are you sick of the same old chicken breast dishes? If that’s the case, you’ll want to try this Parmesan Crusted Chicken recipe. I make chicken meals for dinner a couple of times a week on average. When I make some of our favorites, like Easy Chicken Pot Pie Casserole or our Red Hot Chicken, my family goes crazy. Those are some of my favorite chicken dishes.
The chicken breasts were cooked to perfection. Because I was careful to wait until they were fully cooked before peeking at them, they all preserved their coating. The coating will not stick to your chicken if you peek and flip them too soon. Wait until you’re confident the parm has had enough time to cook on your chicken before adding it.
Only a few ingredients are needed to make this Parmesan Crusted Chicken. It’s a quick and easy weeknight dish. Make sure to use Parmesan cheese that has been shredded. Parmesan cheese, grated, will not work. My pan was brushed with butter. The butter gives the chicken a wonderful flavor and allows it to cook to perfection.
— 2 lb (ca. 907 g) Boneless Skinless Chicken Breast
— 1 Egg
— 2 cup Shredded Parmesan Cheese
— 1 tbsp Water
— 1 tsp minced Garlic
— 1/2 tsp Black Pepper
— 1/2 tsp Salt
— 4 tbsp Butter
— 2 tbsp Olive Oil
Cut each breast in half and pound to about 1/2″ thick.
Beat egg and water in a shallow bowl until blended.
Add garlic, salt, and pepper and whisk to blend.
Place Parmesan in another shallow bowl.
Dip each piece of chicken in egg mixture, making sure to coat.
Allow excess egg to drip off.
Place in Parmesan. Sprinkle more Parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
Place butter and oil in a large skillet over high heat.
Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
Lightly press with spatula then turn over and again do not move until browned.
Lightly press with spatula and remove to serving plate.