Parmesan Chicken:


  • 2 boneless, skinless chicken breasts
  • 1 cup breadcrumbs (you can use regular or Panko breadcrumbs)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 eggs
  • Cooking oil (such as olive oil or vegetable oil)
  • Marinara sauce (for serving)
  • Mozzarella cheese (for topping, optional)
  • Fresh basil or parsley (for garnish, optional)


  1. Preheat your oven to 375°F (190°C).
  2. In a shallow dish or bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well to create the coating mixture.
  3. In another shallow dish or bowl, beat the eggs.
  4. If the chicken breasts are thick, you can use a meat mallet to gently pound them to an even thickness, about 1/2 to 3/4 inch thick. This ensures even cooking.
  5. Dip each chicken breast into the beaten eggs, allowing any excess to drip off.
  6. Coat the chicken breasts with the breadcrumb and Parmesan mixture, pressing the mixture onto the chicken to ensure it adheres well.
  7. Heat a skillet or oven-safe pan over medium-high heat and add some cooking oil. Once the oil is hot, add the coated chicken breasts.
  8. Cook the chicken for 2-3 minutes on each side, or until they are golden brown and crispy. This step is meant to sear the chicken and create a crispy crust.
  9. If you’d like to add mozzarella cheese, place a slice of mozzarella on top of each chicken breast.
  10. Transfer the skillet or pan to the preheated oven and bake for about 15-20 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the cheese is melted and bubbly.
  11. Serve the Parmesan chicken hot, topped with marinara sauce and garnished with fresh basil or parsley, if desired.

You can serve Parmesan chicken with a side of pasta, a salad, or vegetables. It’s a versatile and satisfying dish that’s sure to be a hit with your family or guests. Enjoy!

Back to top button