Parmesan Chicken

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Pounded to an even thickness, these chicken breasts are crusted with Parmesan-seasoned breadcrumbs and baked to crispy, crunchy perfection.

Pounded to an even thickness, these chicken breasts are crusted with Parmesan-seasoned breadcrumbs and baked to crispy, crunchy perfection.

The secret to this dish is pounding the chicken breasts to an even thickness so that they cook evenly. If you haven’t ever done this, my recipe for juicy grilled chicken has step-by-step instructions. It really is pretty easy.

The beauty of this dish is that the chicken is baked rather than fried. This makes it a perfect choice for a fairly quick weeknight meal that looks pretty impressive, tastes amazing, and saves a few calories. And who doesn’t want to save a couple of calories? It might even mean that you can have that brownie for dessert.

After the breasts have been pounded to an even thickness, they’re breaded with a seasoned flour mixture, egg, and a breadcrumb-parmesan mixture. Each breast is sprayed with a little olive oil, put into the oven and baked for about 20 minutes, or until an instant-read thermometer reads 165˚F.

Simple, right?

Buttered noodles and a nice green salad make perfect sides for the crispy, juicy Parmesan-crusted chicken.

And just in case you’re thinking about those brownies, here’s a recipe that replaces the butter with an interesting ingredient. You might even say, they are a little more healthy. Maybe ;)

 

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Parmesan Chicken Breasts


  • Author: Leigh Olson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Pounded to an even thickness, these chicken breasts are crusted with Parmesan-seasoned breadcrumbs and baked to crispy, crunchy perfection.


Ingredients

  • 4 boneless, skinless chicken breasts, pounded to 1/4-inch thick
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 eggs, lightly beaten
  • 3/4 cup unseasoned breadcrumbs
  • 1/2 cup freshly ground Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  1. Lightly spray a baking sheet. Set aside.
  2. Preheat oven to 375˚F.
  3. Line up three shallow bowls, cake or pie pans are perfect. In the first, place the flour, salt, pepper, garlic pepper, and paprika, stir to combine; in the second the eggs; and the third, the breadcrumbs, Parmesan, and parsley.
  4. Start by coating both sides of a chicken breast in the flour mixture, then dip both sides into the eggs and finish in the breadcrumbs, pressing lightly. Place on prepared baking sheet and repeat with the remaining chicken breasts.
  5. Lightly spray the top of each chicken breast with cooking spray.
  6. Bake for 20 minutes or until an instant read thermometers registers 165˚F.
  7. Serve with buttered noodles and green salad with a simple vinaigrette.
Pounded to an even thickness, these chicken breasts are crusted with Parmesan-seasoned breadcrumbs and baked to crispy, crunchy perfection. #chicken #parmesan #chickenbreasts

20 Responses to “Parmesan Chicken”

  1. Alecia G — December 3, 2019 @ 10:36 pm (#)

    This looks really flavorful, yet still healthy. I’m going to try this for dinner sometime next week.

    • Christine Pittman — December 5, 2019 @ 2:34 pm (#)

      Let us know how you like it, Alecia!

  2. Angelica — December 2, 2019 @ 1:38 pm (#)

    Yummy! Parmesan chicken is my fave! I love to mix in a little pecorino romano for a more interesting cheesy taste, you should try it!

    • Christine Pittman — December 2, 2019 @ 1:54 pm (#)

      Thanks, Angelica!

  3. Sharon — November 28, 2019 @ 1:25 pm (#)

    Oooh, yum! This is one recipe I know my family would really enjoy.

    • Christine Pittman — November 29, 2019 @ 10:16 am (#)

      Thanks, Sharon!

  4. Sandy Klocinski — November 28, 2019 @ 6:43 am (#)

    Parmesan Chicken is awesome! Definitely going to try this. I know I’m going to love it

    • Christine Pittman — November 29, 2019 @ 10:11 am (#)

      Thanks, Sandy!

  5. Tina W — November 28, 2019 @ 12:02 am (#)

    I love the parmesan chicken at my local italian restaurant. Going to have to try this one soon!

    • Christine Pittman — November 29, 2019 @ 10:11 am (#)

      It’s so good, Tina!

  6. yvonne galindo — November 27, 2019 @ 12:10 pm (#)

    Tried very easy recipe and Yummy

    • Christine Pittman — November 27, 2019 @ 1:49 pm (#)

      Thanks, Yvonne!

  7. Tamara Whitney — November 26, 2019 @ 2:02 pm (#)

    This sounds so good. Adding it to my list of new recipes to try!!

    • Christine Pittman — November 27, 2019 @ 1:35 pm (#)

      Excellent! Thanks, Tamara!

  8. sheila ressel — November 26, 2019 @ 6:10 am (#)

    This looks so yummy! Can’t wait to fix this for my hubby. He’s gonna flip!

    • Christine Pittman — November 27, 2019 @ 1:24 pm (#)

      Thanks, Sheila!

  9. Andrea Hatfield — November 25, 2019 @ 3:53 pm (#)

    This looks delicious and it’s something my picky eaters would enjoy. I wonder if you could use chicken tenderloins instead of the breasts? I prefer cooking with them! Thanks for sharing your recipe!

    • Christine Pittman — November 29, 2019 @ 9:57 am (#)

      Yes, Andrea, you can absolutely use tenderloins instead. Enjoy!

  10. jean` ray — November 25, 2019 @ 12:38 pm (#)

    I can’t wait to try it looks delicious!

    • Christine Pittman — November 27, 2019 @ 12:44 pm (#)

      So delicious, Jean! Tag @cookthestory on Insta when you make it so we can see!

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