J. really likes chicken parmesan. It’s often his go-to item on an Italian restaurant’s menu. I, on the other hand, don’t eat a lot of breaded chicken – I find it heavy and usually soggy. I wanted to find a recipe to make at home that could lighten the dish up a bit but still pull in the cheesy flavors of a classic chicken parm. This Parmesan crusted chicken was the perfect crunchy winner.
Parmesan Crusted Chicken
- 1/2 cup flour
- 1 tsp onion powder
- Kosher salt
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 2 TBSP chopped parsley
- Two 6 oz boneless skinless chicken breasts
Preheat the oven to 450 degrees F.
Spray baking sheet with cooking spray or line with foil (the cheese sticks). Prep three medium bowls for your dredging system.
In the first bowl, mix together the flour, onion powder, 1/2 tsp salt and 1/4 tsp pepper. In a second bowl, whisk together the eggs, 1/2 tsp salt, and 1/4 tsp pepper. In a third shallow bowl, add the panko breadcrumbs, shredded mozzarella, Parmesan, and parsley. Toss to combine.
Coat the chicken breasts first in the flour mixture. Make sure the flour has covered the chicken but shake off any excess flour. Dip next it in the egg mixture, then finish in the panko-cheese mixture.
Bake for 20 minutes, flipping the chicken halfway through. And voila! Crispy, crunchy Parmesan crusted chicken. We had ours with a fresh caprese salad, but this would be great served on a sandwich, or as skewers with a tomato / marinara dipping sauce.