Parmesan Crusted Chicken
Parmesan Crusted Chicken is a healthy, easy dinner you'll love! Chicken breast coated with Italian breadcrumbs and parmesan is perfectly crispy on the outside, and perfectly juicy on the inside.
Servings: 6
Equipment
- Skillet
- Broiler Pan
Ingredients
- 4-6 boneless skinless chicken breasts (about 2.5 lbs)
- 1 egg beaten
- 2 tablespoons water
- 1 cup Italian breadcrumbs (gluten free) (use 1 generous cup)
- 1 cup grated parmesan cheese plus extra, for topping
- 1 tablespoon dried parsley or 3 tablespoons fresh
- Pinch kosher salt
- Ground black pepper
- 1 tablespoon coconut oil
- Marinara sauce I used Schiavone's Marinara
Instructions
- Preheat oven to 400°F.
- Spray a broiler pan with non-stick cooking spray.
- Sprinkle both sides of chicken with salt and pepper.
- Place breadcrumbs, parmesan and parsley in one bowl.
- In a second bowl, place egg and water and whisk to combine.
- Heat heavy skillet (I like to use cast iron) over medium-high heat and add coconut oil.
- Place one breast at a time in egg mix, allow excess egg mixture to drip off.
- Place breast in breadcrumb mix to coat.
- Add chicken breast to hot pan. Make sure to not over crowd pan.
- Cook 4-5 minutes until crumbs are browned and then flip and cook an additional 4-5 minutes on second side.
- Transfer chicken to broiler pan.
- Once all breasts are transferred to pan, bake for 28-30 minutes.
- Add chicken to serving plate and top with warmed marinara and a sprinkle of grated Parmesan.
Notes
- Storing: Leftover parmesan crusted chicken can be stored for up to four days in your refrigerator. Keep it in an airtight container for the best results.
- Reheating: To reheat, place in a preheated 350°F oven until the chicken is warmed through. Don’t cook it too long though, or it will dry out!