Parmesan Crusted Chicken Recipe

Chicken breasts: Boneless, skinless pieces of chicken that serve as the main protein in this dish.

Parmesan cheese: Grated cheese that adds a rich, savory flavor to the crust.

Panko breadcrumbs: Light, crispy breadcrumbs that create a crunchy coating.

Olive oil: Used to brush the chicken breasts, helping the coating adhere and adding moisture.

Garlic powder: Adds a subtle garlic flavor to the crust.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the seasoning.

When coating the chicken breasts with the parmesan mixture, use one hand for the wet ingredients (olive oil) and the other hand for the dry ingredients (parmesan mixture). This will help prevent clumping and ensure an even coating on the chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and tangy flavor, though it is slightly sharper.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can provide a similar crunchy texture, though they may be slightly less airy.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor that can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, making it a good substitute.

• Allow the chicken breasts to cool completely after baking. This helps prevent condensation, which can make the crust soggy.
• Wrap each chicken breast individually in plastic wrap or aluminum foil. This ensures that each piece is well-protected and maintains its flavor.
• Place the wrapped chicken breasts in an airtight container or a resealable freezer bag. Label the container with the date to keep track of freshness.
• Store the chicken breasts in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer where they can last up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Remove the chicken breasts from the wrapping and place them on a baking sheet. Cover loosely with aluminum foil to prevent the crust from burning.
• Bake for 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until the chicken is heated through and the crust is crispy again.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover parmesan crusted chicken on a baking sheet.
  3. Cover the chicken loosely with aluminum foil to prevent the crust from burning.
  4. Heat for about 15-20 minutes, or until the chicken is warmed through and the crust is crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover chicken breasts in the skillet.
  4. Cook for about 5-7 minutes on each side, or until the chicken is heated through and the crust is crispy.

• Microwave Method:

  1. Place the leftover parmesan crusted chicken on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to keep it moist.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. For a crispier crust, you can finish by placing the chicken under the broiler for 1-2 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken breasts in the air fryer basket.
  3. Heat for about 5-7 minutes, or until the chicken is warmed through and the crust is crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover parmesan crusted chicken on the toaster oven tray.
  3. Cover the chicken loosely with aluminum foil.
  4. Heat for about 10-15 minutes, or until the chicken is warmed through and the crust is crispy.

• Oven: Used to bake the chicken breasts at 400°F (200°C) until they are cooked through and the crust is golden brown.

• Mixing bowl: Used to combine the parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper.

• Baking sheet: Used to place the coated chicken breasts on for baking.

• Brush: Used to brush the chicken breasts with olive oil.

• Measuring cups: Used to measure out the parmesan cheese and panko breadcrumbs.

• Measuring spoons: Used to measure out the garlic powder, salt, and black pepper.

• Tongs: Used to handle the chicken breasts when coating them with the parmesan mixture.

• Knife: Used to trim any excess fat or uneven parts from the chicken breasts.

• Cutting board: Used as a surface to prepare the chicken breasts before coating them.

Prepare ingredients in advance: Measure and mix the parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper ahead of time.

Use a baking sheet liner: Line your baking sheet with parchment paper or a silicone mat for easy cleanup.

Flatten chicken breasts: Pound the chicken breasts to an even thickness for quicker and more uniform cooking.

Preheat oven early: Start preheating your oven before you begin prepping the ingredients.

Use a food processor: Quickly combine the parmesan mixture using a food processor to save time.