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Parmesan-Crusted Chicken

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Savor the taste of restaurant-style Parmesan-crusted chicken made easily at home, featuring a crispy breadcrumb exterior and melty cheese.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
  • 1 cup bread crumbs (plain or Italian-style)
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Combine bread crumbs, Parmesan, mozzarella, Italian seasoning, minced garlic, salt, and black pepper in a shallow bowl. Mix well.
  3. Whisk the eggs with the milk until smooth in a separate bowl.
  4. Place the flour in a third shallow dish.
  5. Dredge each chicken breast in flour, shaking off excess.
  6. Dip the floured chicken into the egg mixture, coating completely.
  7. Press the chicken into the breadcrumb mixture so crumbs adhere on both sides.
  8. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken breasts.
  9. Cook 3 to 4 minutes per side until golden brown. Do not crowd the pan; work in batches if needed.
  10. Transfer the seared chicken to a baking dish and bake for 20 to 25 minutes, or until an instant-read thermometer registers 165°F (74°C) at the thickest part.
  11. Let the chicken rest for 3 to 5 minutes before serving to retain juices.

Notes

For extra crunch, use panko breadcrumbs. Substitute mozzarella for provolone or reduce the sodium with reduced-sodium Parmesan. Slice thick breasts for even cooking.

Nutrition

Find it online: https://www.simplefamilydishes.com/longhorn-steakhouse-parmesan-chicken-10/