Parmesan Crusted Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Parmesan cheese: Grated, it adds a rich, savory flavor and helps create a crispy crust.

Breadcrumbs: Combined with the cheese to form the crust, providing texture and crunch.

Eggs: Beaten, they help the cheese and breadcrumb mixture adhere to the chicken.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the seasoning.

Olive oil: Used for frying the chicken to a golden brown before baking.

When coating the chicken breasts, ensure they are evenly covered with the parmesan mixture by pressing the mixture firmly onto the meat. This helps the crust adhere better and creates a more uniform, crispy texture. Additionally, let the coated chicken rest for a few minutes before cooking to allow the bread crumbs to set, which will further prevent the coating from falling off during the cooking process.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and nutty flavor, though it is slightly sharper.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the chicken while adding a slight tangy flavor.

• salt and pepper - Substitute with garlic powder and paprika: These spices add depth and complexity to the seasoning.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for frying.

• Allow the chicken breasts to cool completely after cooking. This prevents condensation and sogginess when stored.
• Wrap each chicken breast individually in plastic wrap or aluminum foil. This helps maintain their crispiness and prevents them from sticking together.
• Place the wrapped chicken breasts in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date. This ensures you keep track of how long the chicken has been stored.
• Store the chicken in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer where it can last up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet and cover with aluminum foil to prevent drying out. Bake for 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until heated through.
• For a crispier texture, remove the foil during the last 5 minutes of reheating. This will help the parmesan crust regain its crunch.
• Avoid microwaving the chicken as it can make the parmesan crust soggy and unevenly heated.

• Preheat your oven to 350°F (175°C). Place the leftover chicken on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to keep it from drying out. Bake for 15-20 minutes until heated through.

• For a quicker method, use a microwave. Place the chicken on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy crust, use a skillet. Heat a small amount of olive oil over medium heat. Place the chicken in the skillet and cook for 3-4 minutes on each side until heated through and the crust is crispy.

• For an air fryer, preheat to 350°F (175°C). Place the chicken in the air fryer basket in a single layer. Heat for 5-7 minutes, flipping halfway through to ensure even heating and a crispy crust.

• For a toaster oven, preheat to 350°F (175°C). Place the chicken on a baking sheet and cover with foil. Heat for 10-15 minutes until warmed through. Remove the foil for the last 5 minutes to crisp up the crust.

• Oven: Used to bake the chicken breasts after they are browned in the pan, ensuring they are cooked through.

• Mixing bowl: Needed for mixing the parmesan cheese and breadcrumbs together.

• Mixing bowl: Used for beating the eggs.

• Whisk: Utilized to beat the eggs until they are well combined.

• Measuring cup: Helps in accurately measuring the parmesan cheese and breadcrumbs.

• Salt and pepper shakers: Used to season the chicken breasts with salt and pepper.

• Frying pan: Necessary for browning the chicken breasts in olive oil before baking.

• Tongs: Handy for flipping the chicken breasts in the pan to ensure even browning.

• Baking sheet: Used to transfer the browned chicken breasts to the oven for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Knife: Needed to trim any excess fat from the chicken breasts before cooking.

• Cutting board: Provides a safe surface for preparing the chicken breasts.

• Meat thermometer: Useful for checking that the chicken has reached a safe internal temperature of 165°F (74°C).

Prepare ingredients in advance: Measure and mix parmesan cheese and breadcrumbs ahead of time. Season the chicken breasts and beat the eggs the night before.

Use a food processor: Quickly grate parmesan cheese and make breadcrumbs using a food processor to save time.

Preheat the oven early: Start preheating the oven while you prepare the ingredients to ensure it's ready when you need it.

One-pan method: Use an oven-safe skillet to sear the chicken and then transfer it directly to the oven, reducing cleanup time.