What’s the first thing you think of when I say parmesan chicken? Honestly the first thing that comes to my mind is a lot of breading, a lot of cheese and a whole lotta bland tomato sauce… Which for some people it’s perfect, but for this girl it’s just no bueno! That’s why a few years ago I created this slightly less traditional way of making chicken parm I’ve never looked back since! So today I’m presenting to you my fantastically easy and amazingly delicious herb and parmesan crusted chicken!
I’ve probably made this dish about a thousand times over the years and every single time I reminded of why I fell in love with it. It’s crispy and crunchy on the outside while still juicy and tender in the middle. It’s not completely overloaded with cheese, but you still get that delicious cheesy and nutty flavor. And when you combine that with the subtle freshness of all those herbs, let me tell ya, your taste buds will be doing a happy dance for sure! But the best part though?? NO SOGGY CHICKEN! That was always my biggest complaint whenever I’d order chicken parm out at a restaurant. I always felt that by the time it actually got to my table, the marinara just completely obliterated every part of a once crispy golden crust. Well not any more folks!
Here’s a few tips for perfecting the perfect crispy crust:
- Make sure the oil is hot before you place the chicken in the skillet. If you don’t, the chicken will take forever to cook and will also soak up a ton of oil. (No one wants an oily piece of chicken!)
- Do not double dip the chicken! I’ve heard several people debate this and claim that “the more breading you have, the crispier the chicken.” Personally that’s never worked for me. Just a one and done dip in the egg mixture and “breading” is all you really need!
- Flip it and forget it! I’m the WORST when it comes to letting things sit and cook. I don’t know why but I constantly feel like I have to check it to make sure it’s still cooking and flip it over a few times. DON’T BE LIKE ME! Put your chicken in the pan, wait 3 minutes, flip it and wait 3 more minutes. That’s it, you’re done!
- Don’t be afraid to turn down your stove! If you notice the chicken is starting to burn, turn your burner down to medium. Because of the residual heat, it will still take the same amount of time to cook even though it’s at a lower temp.
- Keep extra oil on hand! Another reason the chicken might burn is because you don’t have enough oil in the pan. If you notice the pan becoming “too dry” simply add a little splash of oil. (I love using avocado oil for this because it doesn’t burn as easily at higher cooking temps.)
- ALWAYS ALWAYS ALWAYS cool your chicken on a wired rack! Ever wonder why the top of your food is crispy but the bottom is slightly soggy? That’s because the crust needs air to crisp up. So when you place the chicken on a solid board, that crust to just making it’s way to soggy town. 🙁
Well that all sounds great Caitlin, but what the heck do I serve it with?? No worries loves, I’ve got you covered! 😉
- Rice pilaf (or cauliflower rice for you low carb-ers!)
- Pasta (or zoodles) with marinara (for those that still want to keep it traditional)
- Roasted potatoes
- Mashed potatoes (or mashed cauliflower)
- A simple side salad (check out a few of my salads HERE!)
- Caprese zoodle salad
- Roasted veggies (asparagus, broccoli, cauliflower… I think we’re seeing a trend here…)
*Need it to be gluten free? Just make sure to use gluten free breadcrumbs. (I’ve used Ian’s breadcrumbs before and had amazing results!)
Wishing you all the best Wednesday loves! 🙂
Parmesan & Herb Crusted Chicken
- 3 chicken breasts
- 2/3 cup shredded parmesan cheese
- 1/2 cup panko bread crumbs*
- 1 Tbsp dried basil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 2 eggs, beaten
- Avocado oil, for “frying”**
- Heat a skillet over medium high heat and pour enough avocado oil in the pan to lightly coat the bottom. Combine the cheese, bread crumbs, basil, thyme and garlic powder in a separate bowl. Set aside. Whisk the eggs in another bowl and set aside.
- While the oil is heating, cut each chicken breast in half length wise. (Try to cut each piece as evenly as possible.)
- When the oil is hot, dip each chicken piece in the egg mixture and then in the parmesan mixture. Then place the chicken pieces in the pan. (The chicken should sizzle as soon as it hits the pan. Not all of the chicken will fit in the pan at one time. Make sure to do this in batches.)
- Cook the chicken on one side for 3-4 minutes. Then flip and cook for another 3-4 minutes. (It should be golden brown. If it starts burning, turn the stove down to medium. You may also need to add additional oil as well.)
- When done, place the chicken on a wire rack to cool.