Crunchy Parmesan Crusted Chicken
Parmesan crusted chicken is incredibly crunchy and flavorful and easy-to-make with simple ingredients. It's perfect for a weeknight family dinner!
Yield: 4 servings
Ingredients
- 4 (6-7 oz.) boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- ½ cup grated Parmesan cheese
- ½ cup Panko breadcrumbs
- 1 cup buttermilk (or 1 cup regular milk plus 2 teaspoons lemon juice; see notes)
- paprika, to sprinkle
Instructions
- Preheat oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray (for easy clean-up).
- Season chicken breasts on both sides with salt and pepper.
- Combine the Parmesan cheese and Panko breadcrumbs in a shallow bowl. Place buttermilk (or milk and lemon juice) in a separate shallow bowl.
- Dip each chicken breast in the milk mixture, then move to the breadcrumbs bowl and press down, helping the cheese and breadcrumbs adhere to all sides of the chicken. Place chicken on prepared baking sheet. Repeat with remaining chicken.
- Sprinkle a little extra of any remaining cheese and breadcrumbs on top of the chicken. Sprinkle each chicken breast with paprika. Spray the tops of the chicken breasts lightly with cooking spray. (This helps it to brown in the oven.)
- Bake at 400 for 25-30 minutes, or until cooked through. Serve and enjoy!
Notes
Buttermilk: I almost never have buttermilk, so I usually do the substitute of mixing milk with some lemon juice and letting it sit for a few minutes. Such an easy swap!
Parmesan: For the best flavor, it’s important to use real fresh grated Parmesan cheese, not the stuff in a can.
Breadcrumbs: Panko breadcrumbs are also a must - they have WAY more texture than regular breadcrumbs and will give you the amazing crunch on this chicken.
I use and recommend using a digital thermometer to ensure your chicken is properly cooked through.
Serving ideas:
- Serve this chicken over a long thin noodle, like a thin spaghetti or angel hair pasta. Sprinkle the dish with some extra Parmesan cheese and a little splash of the pasta cooking water over it all. Add some fresh chopped parsley or basil if desired.
- Or serve this chicken with steamed rice, creamy polenta or mashed potatoes. Or serve alongside some baked or roasted potatoes.
- Add a simple side salad or some steamed broccoli, asparagus or green beans for an easy vegetable side.
- You can also slice this chicken and serve it over a big salad or in a wrap or grain bowl for a lighter meal. Drizzle everything with your favorite sauce or dressing and yum! I often do this with leftovers.
How to store leftovers:
- This chicken is best eaten as soon as it’s ready, due to the crunchy breadcrumb exterior.
- However, you can keep leftovers in the refrigerator for up to 5 days.
- I recommend you slice the chicken before reheating — so it doesn’t dry out as it warms through. It also helps to reheat this on a pan in the oven on low broil. It’ll help some of the crunch come back. In my oven it takes about 8-10 minutes to warm back through.
Video
Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 15g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 728mg | Fiber: 1g | Sugar: 4g
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