Best Garlic Parmesan Crusted Chicken Recipes

Parmesan Crusted Chicken image

Provided by Jennifer Segal

Categories Dinner

Time 30m

Yield 4

Number Of Ingredients 11

½ cup all purpose flour
2 eggs
⅔ cup seasoned Italian bread crumbs (I use Progresso)
⅓ cup freshly grated Parmigiano-Reggiano cheese
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary
3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼"-thick (see note)
Salt and freshly ground black pepper
¼ cup olive oil
Lemon wedges, for serving

Steps:

Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.
Note: If chicken breasts are large (8 or more ounces), it's best to cut them in half once they are pounded out. Alternatively, you can cut them in half horizontally before pounding.

Nutrition Facts : Calories 562, Fat 28g, Carbohydrate 25g, Protein 48g, SaturatedFat 8g, Sugar 1g, Fiber 1g, Sodium 1218mg, Cholesterol 223mg

Garlic Parmesan Crusted Chicken image

Provided by PSU Lioness

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts, pounded to 3/4 inch thickness
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 teaspoon vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
1/2 teaspoon pepper
1/4 cup grated parmesan cheese
1/4 cup ranch dressing
1/2 cup panko breadcrumbs
1 teaspoon garlic salt
1/3 cup shredded parmesan cheese
2 tablespoons melted butter
1 cup shredded provolone cheese

Steps:

Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2-3 hours or overnight.
Remove from marinade and discard leftover marinade.
Grill 12-15 minutes, until chicken is done.
While the chicken is cooking, prepare the ranch spread and Parmesan crumb topping.
For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.
For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.
Position rack in center of oven. Preheat broiler.
Transfer cooked chicken to oven-safe casserole dish.
Spread 2 tablespoons ranch spread on each breast.
Top with shredded provolone.
Top provolone with Parmesan crumb topping.
Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown. Serve immediately.