Parmesan-crusted Chicken Recipe

Prep the chicken

If chicken breasts are very thick, butterfly or pound to an even thickness about 1/2 inch. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow dish, whisk the 2 eggs with 2 tablespoons water until combined. In a third shallow dish, combine panko breadcrumbs, grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, and remaining 1/2 tsp kosher salt and 1/2 tsp black pepper; mix well.

Bread the chicken

Dredge each breast in flour, shaking off excess, dip into the egg wash, then press into the panko-Parmesan mixture to coat thoroughly on both sides. Place coated breasts on a tray and let rest 5 minutes to help adherence.

Cook the chicken

Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. When foaming, add 2 chicken breasts (don’t overcrowd) and cook 3–4 minutes per side, until the crust is golden brown. Transfer skillet to a 375°F (190°C) oven for 6–8 minutes, or until internal temperature reaches 165°F (74°C). Repeat with remaining oil, butter, and chicken breasts. Transfer cooked chicken to a warm plate and tent with foil.

Make lemon chardonnay butter

Wipe out the skillet if needed and return to medium heat. Add remaining 1 tablespoon butter and 1 tablespoon olive oil. Add 1/4 cup Chardonnay and scrape up any browned bits from the pan. Simmer 1–2 minutes to reduce slightly. Add juice of 1 lemon (about 2 tablespoons) and an extra pinch of salt to taste. Swirl in any pan juices and remove from heat. Spoon butter sauce over chicken just before serving.

Rinse and cook rice

Rinse rice under cold water until water runs clear to remove excess starch. In a medium saucepan combine rinsed rice, 2 3/4 cups water or broth, 1 tablespoon butter and 3/4 tsp kosher salt. Bring to a boil over high heat, then reduce to low, cover and simmer 15–18 minutes, or until liquid is absorbed and rice is tender.

Finish rice

Remove rice from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in chopped cilantro, juice of 1 lime (about 2 tablespoons), and lime zest if using. Taste and adjust salt or lime as needed.

Plate and serve

Spoon cilantro lime rice onto plates, top with Parmesan-crusted chicken, and drizzle with lemon chardonnay butter. Garnish with extra chopped cilantro and lemon wedges if desired.