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Parmesan Crusted Chicken

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Parmesan Crusted Chicken

For the Chicken:

4 boneless, skinless chicken breasts

sea saltto taste

black pepperto taste

1 cup flourgluten free or regular

2 eggs

2 cups breadcrumbsgluten free or regular

1 cup Parmesan cheesegrated

2 teaspoons dried Italian seasoning

olive oil

For the Lemon Garlic Butter Sauce (Optional):

4 tablespoons unsalted butter

4 cloves garlicminced

1 tbsp lemon juice

½ tsp lemon zest

fresh parsleychopped

sea saltto taste

black pepperto taste

Instructions

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Instructions

First, place the chicken breasts on a cutting board and cover them with plastic wrap. Pound them to an even thickness (about ½ inch) using a meat mallet or a rolling pin.

Season both sides of the chicken breasts with salt and pepper.

In three separate shallow dishes, set up a breading station. Place the flour in one dish, whisk the eggs in another dish, and combine the breadcrumbs, grated Parmesan cheese, and dried Italian seasoning in the third dish.

Dredge each chicken breast in the flour, shaking off any excess.

Dip it into the beaten eggs, allowing any excess to drip off.

Finally, coat the chicken thoroughly in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they adhere.

In a large skillet or frying pan, heat about 2 tablespoons of olive oil over medium-high heat.

Carefully place the breaded chicken breasts in the hot oil. Cook for about 4 to 5 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (74°C). The exact cooking time will depend on the thickness of your chicken.

Place the cooked chicken on a plate lined with paper towels to drain any excess oil. Let the chicken rest for a few minutes before serving.

Then, make the sauce. In a small saucepan, melt the butter over medium heat.

Add minced garlic and sauté for about 1 to 2 minutes, or until fragrant but not browned.

Stir in lemon juice and lemon zest, and season with salt and pepper to taste.

Pour the lemon garlic butter sauce over the cooked parmesan crusted chicken.

Finally, garnish with chopped fresh parsley.

Nutrition

My Calorie Intake

1
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All Reviews
5.0

Shannon Bradley

Tasted so good! I will definitely be making this again! The Parmesan crusted chicken was crunchy on the outside and moist on the inside. 10/10 recommend making this! Forgot to take a finished picture, but looked amazing.

Feb 19, 2026

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Tips & Tricks (5)

Pound for Even Cooking 🔨
Pound chicken breasts to uniform thickness (about ¾ inch) to ensure they cook evenly and prevent dry edges while the center finishes cooking.
Double Dredge for Extra Crunch 🥖
After the initial egg and breadcrumb coating, dip the chicken back into egg wash and breadcrumbs for a second layer—this creates an extra-crispy, golden crust that stays crunchy even after cooling.
Chill Before Frying ❄️
Refrigerate the breaded chicken for at least 15 minutes before cooking; this helps the coating adhere better and prevents it from sliding off during frying.
Butter-Lemon Finishing Sauce 🧈
In the last 30 seconds of cooking, add a knob of unsalted butter, fresh lemon juice, and zest directly to the pan to create a luxurious sauce that perfectly complements the crispy crust.
Internal Temperature Precision 🌡️
Use an instant-read thermometer to verify chicken reaches 165°F internally for food safety while maintaining maximum juiciness—avoid overcooking which dries out the meat.