Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 2 large eggs, beaten
- 1/2 cup vegetable oil
Instructions
- Step 1: In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika. In a separate shallow dish, combine beaten eggs. In a third shallow dish, combine Parmesan cheese and breadcrumbs.
- Step 2: Dredge each chicken breast in the flour mixture, ensuring it's fully coated.
- Step 3: Dip each floured chicken breast into the beaten eggs, allowing excess to drip off.
- Step 4: Coat each chicken breast thoroughly in the Parmesan-breadcrumb mixture, pressing gently to adhere.
- Step 5: Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts to the skillet and cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
- Step 6: Remove chicken from skillet and let rest for a few minutes before serving. Serve immediately.
Notes
- Store leftover Parmesan chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover chicken in a skillet over medium heat until warmed through, or quickly in the microwave.
- Serve this delicious Parmesan chicken with a side of creamy mashed potatoes and steamed green beans for a complete and satisfying meal.
- For extra crispy chicken, let the breaded chicken breasts rest on a wire rack for 15 minutes after breading before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American