The Chef

Restaurants

Meals

Drinks

Restaurants›Tropical Beach Cafe›Parmesan Crusted Chicken Breast Recipe

Parmesan Crusted Chicken Breast Recipe

Name: Tropical Beach Cafes Parmesan Crusted Chicken Breast Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 0.5 cups all-purpose flour; 2 pieces large eggs; 3 tbs milk; 1 cups grated Parmesan cheese; 0.75 cups Panko breadcrumbs; 1 tsp dried Italian seasoning; 3 tbs olive oil; 2 tbs unsalted butter; 1 cups jarred or canned quartered artichoke hearts, drained and roughly chopped; 3 tbs unsalted butter; 2 tbs fresh lemon juice; 1 tsp lemon zest; 0.25 cups fresh basil leaves, thinly sliced (chiffonade); 1 pieces shallot, finely minced; 2 cloves garlic, minced; 0.25 cups dry white wine or low-sodium chicken broth; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 0.25 cups freshly grated Parmesan (for serving); 4 pieces lemon wedges; 2 tbs chopped fresh basil (optional)

Inspired by Tropical Beach Cafe

Time45m

Serves4

Artichokes, Basil and Lemon Butter

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Parmesan crusted chicken

4 pieces boneless skinless chicken breasts

1 1/2 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1/2 cups 00 bread flour

2 pieces Large eggs

3 tbs Milk

1 cups Grated Parmesan cheese

3/4 cups Panko breadcrumbs

1 tsp dried Italian seasoning

3 tbs olive oil

2 tbs Unsalted butter

Artichoke, basil & lemon butter sauce

1 cups jarred or canned quartered artichoke hearts, drained and roughly chopped

3 tbs Unsalted butter

2 tbs fresh lemon juice

1 tsp Lemon zest

1/4 cups fresh basil leaves, thinly sliced (chiffonade)

1 pieces shallot, finely minced

2 cloves Garlic, minced

1/4 cups dry white wine or low-sodium chicken broth

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

To finish & garnish

1/4 cups freshly grated Parmesan (for serving)

4 pieces lemon wedges

2 tbs chopped fresh basil (optional)

Method

Parmesan crusted chicken

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness of about 1/2 inch using a meat mallet. Season both sides with 1 tsp salt, 1/2 tsp pepper and 1 tsp garlic powder.

Set up dredging stations

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with 3 tablespoons milk until combined. In a third shallow bowl, combine 1 cup grated Parmesan, 3/4 cup panko breadcrumbs and 1 tsp dried Italian seasoning.

Dredge the chicken

Coat each seasoned breast first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and press firmly into the Parmesan–Panko mixture so the crust adheres. Set on a plate while you heat the pan.

Pan-fry until golden

Heat a large skillet over medium heat and add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the butter foam subsides and the pan is hot (but not smoking), add the chicken breasts in a single layer. Cook 4–5 minutes per side until golden brown and crispy. Reduce heat if crust browns too quickly. Transfer to a baking sheet.

Finish in the oven

Preheat oven to 400°F (200°C). Roast the partially cooked breasts in the oven for 8–10 minutes, or until internal temperature reaches 165°F (74°C). Remove and tent lightly with foil to rest 5 minutes.

Artichoke, basil & lemon butter sauce

Sauté shallot and garlic

While chicken rests, wipe the skillet out leaving any browned bits. Add 1 tablespoon olive oil over medium heat, then add the minced shallot and sauté 2–3 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze

Pour in 1/4 cup dry white wine or chicken broth to deglaze, scraping up browned bits from the pan. Simmer 1–2 minutes until slightly reduced.

Add artichokes and finish sauce

Add the chopped artichoke hearts, 3 tablespoons unsalted butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest to the pan. Stir and simmer gently 2–3 minutes until butter melts and artichokes are heated through. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the sliced basil just before removing from heat.

Adjust consistency

If sauce seems too thin, simmer 1–2 additional minutes to reduce slightly. If too thick, add up to 1–2 tablespoons water or broth. Taste and adjust salt, pepper, or lemon to preference.

Assembly & serve

Place each rested Parmesan-crusted chicken breast on plates. Spoon the warm artichoke, basil and lemon butter sauce over and around the chicken.

Sprinkle a little freshly grated Parmesan over the top, garnish with chopped fresh basil and a lemon wedge. Serve immediately.