Parmesan Encrusted Chicken Recipe

Prepare chicken

If chicken breasts are thick, butterfly or pound to an even 1/2" thickness. Pat dry with paper towels. Season both sides evenly with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.

Set up breading station

Place flour in a shallow dish. In a second dish whisk eggs with 2 tbs milk until combined. In a third shallow dish combine 1 1/2 cups grated Parmesan, 3/4 cup panko breadcrumbs and 2 tbs chopped parsley; mix until evenly distributed.

Dredge chicken

Lightly coat each chicken breast in flour, tapping off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the Parmesan-panko mixture to form an even crust on both sides. Set on a plate and let rest 5 minutes to help coating adhere.

Cook chicken

In a large skillet over medium heat, add 3 tbs olive oil and 2 tbs unsalted butter. When butter foams and oil is shimmering (about 1–2 minutes), add chicken breasts (work in batches if needed to avoid crowding). Cook 4–5 minutes per side until golden brown and crust is set. Internal temperature should reach 165°F (74°C). If crust browns too quickly, reduce heat to medium-low and finish in a 350°F (175°C) oven for 5–8 minutes.

Rest

Transfer cooked chicken to a warm plate and tent loosely with foil for 5 minutes to rest before serving.

Reduce aromatics

In a small saucepan over medium heat, combine 1/2 cup dry white wine and the minced shallot. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).

Add lemon and cream

Add 3 tbs fresh lemon juice and, if using, 1 tbs heavy cream to the reduced wine and shallot. Stir and bring to a very gentle simmer for 30 seconds to integrate.

Mount with butter

Reduce heat to low. Whisk in cold cubed butter, a few cubes at a time, allowing each addition to melt and emulsify before adding more. Continue until all 6 tbs butter has been incorporated and sauce is smooth and slightly thickened. Do not boil, keep the sauce warm but below a simmer to avoid separation.

Finish sauce

Stir in 2 tbs rinsed capers. Season to taste with 1/4 tsp salt and 1/4 tsp pepper. Keep warm until ready to serve. If sauce appears too thin, whisk in a tiny extra pat of cold butter off heat; if it breaks, whisk in 1 tsp cold water and warm gently while whisking to re-emulsify.

Place a rested Parmesan-encrusted chicken breast on each plate. Spoon 2–3 tablespoons of warm lemon caper beurre blanc over the top or beside the chicken. Garnish with lemon wedges and a sprinkle of chopped parsley.

Serve immediately while the crust is crisp and the sauce is warm.