Parmesan Encrusted Chicken Recipe

Prepare chicken

If breasts are thick, butterfly each or place between plastic wrap and pound to an even 1/2-inch thickness. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl whisk together the eggs, milk and remaining 1/2 tsp salt and 1/2 tsp black pepper. In a third shallow dish combine the grated Parmesan, Panko breadcrumbs, garlic powder and dried Italian seasoning; mix thoroughly to distribute flavors.

Coat chicken

Working one piece at a time, dredge chicken in flour and shake off excess, dip into egg wash to fully coat, then press firmly into the Parmesan-Panko mixture to adhere a generous, even crust on both sides. Transfer coated breasts to a wire rack and let sit 5 minutes to help the crust set.

Cook chicken

Heat a large skillet over medium heat. Add olive oil and butter; once butter is melted and foaming but not browned, add the chicken. Cook undisturbed 4–5 minutes until the underside is golden brown and crust is set. Flip and cook 3–5 minutes more, reducing heat to medium-low if crust browns too quickly. Internal temperature should reach 165°F (74°C). If breasts are thicker and crust browns before cooked through, transfer skillet to a preheated 375°F (190°C) oven for 6–8 minutes.

Finish and serve

Remove chicken to a cutting board or plate and let rest 3–5 minutes. Squeeze lemon over the breasts, sprinkle with chopped parsley if using, and serve hot. Taste and adjust with extra salt, pepper, or a final squeeze of lemon as desired.