5 ingredients, 20 minutes and a single pan. That is all you need to get this delicious and cheesy parmesan crusted chicken.
This is another of my easy chicken breast recipes. It’s a pretty simple twist that makes shine an otherwise dull chicken.
The most important part of this recipe is the parmesan crunchy crust. One of the easiest ways to get this brown and cheesy crust is in a stainless steel pan with a bit of butter.
Another trick for a great crust is to have patience and wait until the crust is brown and hard before flipping the chicken. This way the crust will stick to the chicken and won’t end up in the pan. So, have a little patience and you will get a nice crust!
This recipe is so simple and you can choose to only season the chicken with salt and pepper (little salt because parmesan is quite salty). Personally, I like to spice things up with a tablespoon of Italian season that will add a herb touch that matches with the parmesan pungent flavor.
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Pan seared or oven baked?
This recipe is made for a pan seared chicken breast. The only thing is that the chicken breast can’t be too big or thick because most likely it’ll end up raw inside.
For that reason, I highly suggest you use a chicken breast that is maximum 150gr.
If you want to make a bigger chicken breast just use the pan to create a nice crust and then finish the chicken 10 – 15 minutes in the oven at 180ºC (350ºF).
Other Chicken Recipes
I hope you enjoy this recipe and I see you in the next one!
- 2 boneless chicken breast (about 150 gr each)
- 1 cup parmesan cheese grated
- ¼ cup breadcrumbs
- 1 egg
- 1 tbsp Italian season
- 1 tbsp butter
- Pinch of salt and pepper
Season the chicken breast with the Italian seasoning and salt and pepper. Add less salt that you would usually use because the parmesan will add extra saltiness.
Mix the breadcrumbs and the parmesan cheese.
Whisk the egg lightly.
Dip the chicken into the egg and then coat with the parmesan and breadcrumbs mix. Make sure that the chicken is coated completely.
In a pan over medium heat melt the butter and cook the chicken for about 8-10 minutes per side until fully cooked. If the chicken is too thick you can take it to the oven at 180ºC for 10 minutes.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.