Parmesan crusted chicken oven
This post may contain affiliate links. Parmesan crusted chicken is easy enough to make for a busy weeknight but also parmesan crusted chicken oven enough for company. Parmesan crusted chicken is a great chicken dish to add to your repertoire. It’s easy enough to make for a weeknight dinner but also special enough for company, and it appeals to the whole family.
Kids especially love it because it bears some resemblance to chicken fingers. For a variation on this recipe, try my easy parmesan chicken, which uses a similar breading and pan-frying technique but is then baked topped with marinara sauce and cheese, or chicken piccata, which is served with a lemon and caper sauce. Step-by-Step Instructions Set up three large shallow bowls in an assembly line. Put the flour in the first bowl. Beat the eggs in the second bowl. Season chicken breasts with salt and pepper.
Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded. I’d love to know how it turned out! Please let me know by leaving a review below. Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off.
Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Alternatively, you can cut them in half horizontally before pounding. This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee.
The data is calculated through an online nutritional calculator, Edamam. My children kept going back for more, which felt so good to see. We paired it with some lemon orzo and a great salad, and it was perfect. Made this for dinner tonight, and it was a hit with my family! I used Italian seasoned panko crumbs which produced an awesome crunchy breading. Little Italy’ seasoning blend from The Spice House.
This will go into the rotation for sure! With storms all over the country and my guests having to cancel their plans at the last minute, I am left with a lot of chicken breasts that I had been frozen and defrosted. I will use your recipe and freeze the cooked chicken. How do you suggest I reheat at the appropriate time? Glad you’ve come up with a backup plan for the chicken.
They won’t be quite as crispy as when you first made them, but they should still be good. It was so easy and perfectly delicious. I did make a little change. I used a beaten egg to dip the chicken in. We had been making another recipe that was similar but it wasn’t near as flavourful as the parmesan and herbs add to this dish.
