Description
A golden, Parmesan-crusted chicken breast with a crunchy exterior and tender, juicy chicken beneath, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare three shallow dishes: put the flour in the first; beat the eggs with milk in the second; in the third, combine the breadcrumbs, half the Parmesan, Italian seasoning, salt, and black pepper.
- Pat the chicken breasts dry and pound them to an even thickness (about 1/2–3/4 inch).
- Dredge each chicken breast in flour, dip into the egg mixture, and press into the breadcrumb-Parmesan mixture until well coated.
- Heat olive oil in a skillet over medium-high heat and add the coated breasts, cooking for 3–4 minutes per side until golden brown, not cooked through.
- Transfer the seared chicken to the prepared baking dish. Mix the remaining Parmesan with shredded mozzarella and minced garlic, then sprinkle over the chicken.
- Bake for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. Broil for 1–2 minutes for a browner top, watching closely.
- Remove from oven and let rest 3–5 minutes before serving.
Notes
For extra crunch, use Panko breadcrumbs. Substitute low-fat cheese for a lighter dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 2g
- Sodium: 770mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 77g
- Cholesterol: 230mg