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Parmesan chicken is my answer to those nights when I crave comfort and bold flavor but need something everyone will eat. Crispy coated chicken melts under a golden, cheesy blanket in the oven, and the aroma alone calls everyone to the table. This is the sort of dish that has become so beloved I can make it from memory.
Every time I make this on a weeknight, the house fills with the most delicious cheesy scent and leftovers rarely last past lunch the next day. This is one recipe that lives up to its hype every time.
Ingredients
- Chicken breasts: Boneless and skinless chicken cooks evenly and stays tender. Choose similar sized pieces for even baking.
- Bread crumbs: These create a golden crispy crust. Use fresh or panko style for more crunch.
- Parmesan cheese: Half inside the breading for flavor and half melted on top. Always grate your own if possible for better melt.
- Mozzarella cheese: Adds stretchy gooeyness and browns beautifully. Buy a whole block to shred for best texture.
- All-purpose flour: Creates an even surface for the breading to stick. Look for unbleached if you prefer.
- Large eggs: Help the breading stick and keep the chicken moist. Use fresh eggs for best coating.
- Milk: Loosens the egg mixture for smoother coverage. Any milk works.
- Garlic cloves: Give the cheese topping a savory boost. Fresh garlic makes a noticeable difference.
- Italian seasoning: Layers in extra herby notes. Make sure it smells aromatic before using.
- Salt and black pepper: Balance flavors and bring out the best in the main ingredients. Use fresh ground if you can.
- Olive oil: Helps achieve that crisp gold crust in the skillet. Go for extra virgin for richer taste.
Step-by-Step Instructions
- Prepare the Stations:
- Set out three shallow dishes. One for the flour, one for the beaten eggs whisked with milk, and one for the breadcrumbs, parmesan, Italian seasoning, salt and pepper mixed well. This makes the breading process neat and efficient.
- Dredge the Chicken:
- Pat chicken breasts dry. Coat each piece in the flour, making sure to cover all sides for even breading. Shake off excess, then dip into the egg mixture so it is fully coated, letting extra drip off.
- Bread the Chicken:
- Press each egg-coated chicken breast into the breadcrumb mixture, gently pressing so it adheres to all sides. This double coating ensures maximum crunch.
- Brown the Chicken:
- Heat olive oil in a large skillet over medium heat. Once shimmering, lay chicken in the pan and cook for three to four minutes per side until the crust is golden brown. Do not crowd the pan; work in batches if needed.
- Top with Cheese and Bake:
- Arrange browned chicken in a greased baking dish. Mix remaining parmesan, shredded mozzarella, and minced garlic. Sprinkle cheese mixture generously over each chicken breast. Bake at 375°F for 20 to 25 minutes until cheese is bubbly and chicken reads 165°F internal temp.
I cannot resist adding extra mozzarella for bigger cheese pulls. One of my happiest memories is serving this on a rainy Saturday when my family had a marathon movie night—everyone was licking their plates clean.
Storage Tips
Let leftover chicken cool completely before storing. Place pieces in a single layer in an airtight container and refrigerate for up to three days. For longer storage, freeze the pieces individually, then combine them in freezer bags to prevent sticking. When you reheat, use the oven or toaster oven so the coating crisps back up—avoid the microwave for best texture.
Ingredient Substitutions
If you prefer a lighter version, try using chicken thighs instead of breasts for more flavor and moisture. For the breading, gluten-free breadcrumbs work just as well so everyone can enjoy. It is also simple to swap the mozzarella for provolone or another melting cheese if you have that on hand. No Italian seasoning? No problem! Use a mix of oregano, basil, and a touch of thyme.
Serving Suggestions
This Parmesan chicken is perfect as the star of the meal. Serve with a simple green salad and some garlic bread for a classic pairing, or spoon warm marinara sauce over the top for extra Italian flair. Sometimes I pile leftovers onto a toasted bun for an outstanding sandwich or slice it to top pasta dishes.
This recipe brings the perfect balance of crispy and cheesy delight to the table—comfort food perfection in every bite.
Recipe FAQs
- → How do I keep the chicken juicy while baking?
Use boneless, skinless chicken breasts and avoid overcooking. Searing before baking helps lock in the juices.
- → Can I substitute mozzarella with another cheese?
Yes, provolone or fontina are great alternatives for a similar texture and flavor.
- → Is it necessary to pan-sear before baking?
Pan-searing creates a crisp, flavorful crust and enhances the overall texture of the dish.
- → What side dishes pair well?
Roasted vegetables, spaghetti, or a simple green salad make ideal pairings for this savory main.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F. The juices should run clear when cut.