Parmesan Chicken
I really love checking cookbooks out from the library and reading them after the kids go to bed–it’s my kind of fun! I adapted this parmesan chicken recipe from Ina Garten’s Barefoot Contessa–Family Style Cookbook. The chicken was crunchy on the outside while moist and tender inside. We all enjoyed this crispy Parmesan chicken with brown-butter mashed red potatoes, roasted carrot & butternut squash salad with mixed greens, extra-sharp cheddar, and pine nuts, and dinner rolls. It was a wonderful meal that we all enjoyed.
Parmesan Chicken
Ingredients:
- 2 boneless, skinless chicken breasts
- ½ cup Italian-style bread crumbs
- ½ cup Parmesan cheese, grated, plus more for serving
- ½ tsp garlic powder, plus a bit more for the flour
- ½ tsp dried basil, plus a bit more for the flour
- Pinch of crushed red pepper flakes, to taste
- Sea salt and fresh cracked pepper, to taste
- ½ cup flour
- 2 eggs, beaten well
- 1 tbsp olive oil, more if needed
- 1 tbsp butter, more if needed
How to Make Parmesan Chicken:
Prepare the chicken by placing the chicken breasts between two pieces of plastic wrap and pounding them with a mallet until they are ¼ inch thick. Cut each breast in half.
Prepare the dredging station by combining the panko, Parmesan cheese, garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste in a shallow bowl, then mix thoroughly.
Place the flour in a shallow bowl and season with garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste, and mix well.
Beat the eggs in a separate bowl.
Dredge the chicken by coating each piece first in the flour mixture, then the egg mixture, then the panko mixture, making sure to coat evenly. Place on a plate and repeat with the remaining pieces of chicken.
Refrigerate the chicken for 15-30 minutes. Don’t skip this step because it helps the coating adhere to the chicken.
Cook the chicken by heating the oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until cooked through.
Remove from heat and serve immediately with extra parmesan on the side. Enjoy.
Equipment
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup Italian style bread crumbs
- ½ cup Parmesan cheese grated, plus more for serving
- ½ tsp garlic powder plus a bit more for the flour
- ½ tsp dried basil plus a bit more for the flour
- Pinch of crushed red pepper flakes
- Sea salt and fresh cracked pepper to taste
- ½ Flour
- 2 eggs beaten well
- 1 tbsp olive oil more if needed
Instructions
- Prepare the chicken by placing the chicken breasts between two pieces of plastic wrap and pounding them with a mallet until they are ¼ inch thick. Cut each breast in half.
- Prepare the dredging station by combining the panko, Parmesan cheese, garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste in a shallow bowl, then mix thoroughly.
- Place the flour in a shallow bowl and season with garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste, and mix well.
- Beat the eggs in a separate bowl.
- Dredge the chicken by coating each piece first in the flour mixture, then the egg mixture, then the panko mixture, making sure to coat evenly. Place on a plate and repeat with the remaining pieces of chicken.
- Refrigerate the chicken for 15-30 minutes. Don't skip this step because it helps the coating adhere to the chicken.
- Cook the chicken by heating the oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until cooked through.
- Remove from heat and serve immediately with extra parmesan on the side. Enjoy.
Parm. chicken has always been a favourite. I need to make some soon too.
Love parmesan and this sounds delicious!
xo
The chicken sounds delicious and the whole meal looks great, Hard to beat an Ina recipe.
I’ve never been organized enough to take even a single ingredient photo, so the fact that you deleted one just means you’re not quite as perfect as we thought! But your food picture certainly wouldn’t indicate that. Your chicken looks delicious.
I have made Ina’s Parmesan chicken recipe dozens of times. It’s a family favorite, and I love to serve it with her salad and lemon vinaigrette- delicious! I’m sorry your ingredient photo was deleted. I love that you take the time to photograph your ingredients, Pam! 🙂
I feel for your picture loss! Hate it when that happens. I’ve learned to download immediately, then backup to second (external) hard drive. And then I remove the card from the camera and put in a different card, just in case. As I said, I hate losing pictures — and you can tell that’s happened to me. Anyway, really super dish — thanks for this.
Once in six years is a pretty good record, Pam. I’ve done it more times than I can remember, lol…
Parmesan Chicken is a favorite around here too. I really need to make us some. Thanks for sharing, Pam…
This looks awesome!! That stinks about your ingredient photos, but at least you have the gorgeous food shots!!
Love chicken cooked this way.
frankly, it makes me excited to see chicken coated with parmesan and NOT doused in marinara! very nice plate of food!
This reminds me of the chicken my mom used to make for us at least once a week when I was a kid! Definitely a comfort meal. 🙂
Well at least you didn’t delete the plated pics…..I have done that and it really really sucks. Pretty sure that I made up a few words when I realized it happened. Stellar Photorecovery does a great job of pulling this info from SD cards, even after formatting but I don’t know how it works on a camera if you were using onboard storage.
parmesan chicken is a fav of ours. Yours look fabulous!! 😀
I can’t wait to try this but I do have a question for you. I would like to know approximately how many carbs are in a serving? I will still make this dish but I would serve it more if I had the nutritional information.
CLBD,
I am sorry, I don’t know the nutritional value of this recipe.
Pam