Description

This Parmesan Crusted Chicken recipe features tender boneless, skinless chicken breasts coated in a flavorful mixture of Parmesan cheese, panko breadcrumbs, and Italian seasonings, then baked or pan-fried to golden perfection. It’s an easy, crispy, and delicious main course perfect for a quick weeknight dinner or a special meal, with options to adapt for gluten-free diets.

Ingredients

Chicken and Coating

4 boneless, skinless chicken breasts
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Binding and Cooking

1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons olive oil (for pan-frying or baking drizzle)

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Instructions

Preheat Oven or Prepare Skillet: Preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium heat if you prefer pan-frying.
Pound Chicken: Pound each chicken breast to an even thickness to ensure consistent cooking throughout.
Mix Binding Sauce: In a small bowl, combine the mayonnaise and Dijon mustard until smooth.
Combine Coating Mixture: In another bowl, stir together the grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
Coat Chicken: Brush each chicken breast on both sides generously with the mayo-Dijon mixture, then press them firmly into the Parmesan-panko mixture to completely coat each piece.
Baking Option: Place the coated chicken breasts on a lined baking sheet, drizzle lightly with olive oil, and bake in the preheated oven for 20–25 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
Pan-Frying Option: Heat olive oil in the skillet over medium heat. Cook the chicken breasts for 4–5 minutes on each side until golden brown and cooked through.
Rest and Serve: Allow the chicken to rest for a few minutes before serving to retain juices and maximize flavor.

Notes

Serve alongside roasted vegetables, fresh salad, or your favorite pasta for a complete meal.
For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed pork rinds.
Ensure chicken reaches internal temperature of 165°F (74°C) for safety.
Use olive oil sparingly in cooking or baking to control fat content.