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Home Chicken

Crispy Parmesan Crusted Chicken Breast

By:Nagi
Published:17 Jan '18Updated:6 Nov '20
193 Comments
Recipe v Video v Dozer v

5 ingredient, 10 minute magic – this ultra crispy PARMESAN CRUSTED CHICKEN is insane! Juicy chicken on the inside, and a crazy, crunchy golden crust on the outside. Made without breadcrumbs, this is an incredible easy healthy chicken recipe. 

Serve with silky cauliflower mash and a drizzle of browned butter for the ultimate gluten free, low-carb meal!

Parmesan Crusted Chicken Breast - golden brown and crispy on the outside, juicy on the inside.

Parmesan Crusted Chicken

In case you can’t tell from the photo (really??!), this chicken recipe is all about the parmesan crust.

It’s crunchy, it’s golden, it’s packed with flavour and perfectly seasoned so other than the teeniest tiniest pinch of salt in the egg mixture, you don’t need to add any salt or other seasonings at all.

Also, no mucking around with flour either. I tried it with and without, and for shredded parmesan, it didn’t glue it on any better so I opt to skip it.

Which means this chicken recipe is 100% gluten free and a super low carb meal option.

Ultra Crispy Parmesan Crusted Chicken Breast with silky Cauliflower Mash with Browned Butter.

How to make Parmesan Crusted Chicken

It’s honestly as simple as this:

  • cut chicken breasts in half;
  • dunk in garlicky egg;
  • press on parmesan; and
  • pan fry to golden crispy perfection.

How to make Parmesan Crusted Chicken Breast

Parmesan Crusted Chicken Breast being cooked in skillet.

Doesn’t that parmesan crust look incredible?? That colour ain’t from Photoshopping, that’s the colour it actually is. For the cynics out there – see? Evidence. Haven’t touched the saturation slider!!

This is a super quick dinner. If this is in your pan for longer than 6 minutes, you’ve overcooked the chicken. Speed is imperative here. High heat and speed! (We like speed for midweek meals, don’t we? 🙂 )

In keeping with the low-carb theme of this recipe, I opted to go for a cauliflower mash rather than my usual potato. And fancied it up with the tiniest drizzle of browned butter – just 1/2 tsp drizzled over the mash makes a world of difference because it’s so fragrant and has such an intense, rich flavour. Honestly, if you aren’t a fan of cauliflower mash, try it with browned butter and I bet you scoff it down like crazy!

Cauliflower Mash with Browned Butter is a spectacular low-carb option to mashed potato. That browned butter really makes it!

Mmmm, just dream of that silky cauliflower puree paired with that crispy Parmesan Crusted Chicken…. it’s the perfect bite.

LOW CARB DINNER OF CHAMPIONS!! – Nagi x

PS In case you were wondering, going low-carb was not a New Years’ Resolution. This is accidentally low-carb. 😂 Sorry to disappoint, to those who were hoping for more low-carb meals. I can try. But I cannot promise….


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Parmesan Crusted Chicken Breast - golden brown and crispy on the outside, juicy on the inside.

Ultra Crispy Parmesan Crusted Chicken Breast with silky Cauliflower Mash with Browned Butter.

WATCH HOW TO MAKE IT

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Parmesan Crusted Chicken Breast - golden brown and crispy on the outside, juicy on the inside.

Crispy Parmesan Crusted Chicken

Author: Nagi
Prep: 7 mins
Cook: 8 mins
Total: 15 mins
4.82 from 60 votes
Servings4
Tap or hover to scale
Print
Recipe video above. This ultra crispy Parmesan Crusted Chicken is 5 ingredient, 10 minute magic that happens to be gluten free. The idea with this recipe is that shredded parmesan melts, tuns golden and adheres to the chicken, forming a crust. Parmesan has such an intense flavour that you don't need any other seasonings in this. It tastes like schnitzel, but the coating flavour is far stronger and crunchier (but no carbs!) but is not as thick as a traditional breadcrumb coating.  Serve it with cauliflower mash with browned butter for the ultimate low-carb meal! 

Ingredients

  • 500 g / 1 lb chicken breast (2 pieces) (Note 1)
  • 1 egg
  • 1 garlic clove , minced (optional)
  • Salt and pepper
  • 125 g / 4 oz / 1 1/4 cups shredded parmesan (Note 2)
  • 2 tbsp butter (or more oil)
  • 1 tbsp olive oil

Instructions

  • Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
  • Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
  • Place parmesan in a shallow bowl.
  • Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
  • Melt butter and heat oil in a large skillet over high heat.
  • Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
  • Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
  • Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.
  • Serve immediately! I served mine with lemon slices, Cauliflower Mash and a Fennel Slaw with Yoghurt Dressing (Note 5).

Recipe Notes:

*** Also don't miss: Baked Parmesan Crusted Potatoes and Cauliflower! ***
1. This recipe won't work as well with thigh or other chicken cuts because you need a relatively large flat surface area for the parmesan to adhere to. Even tenderloin won't work as well.
It will work with other meat cuts with flat surfaces, like chops and steaks as long as they will cook in about 6 - 8 minutes, the time it takes for the parmesan to turn golden brown and crispy.
2. This recipe needs to be made with store bought shredded parmesan, the thin strands pictured in the post and video. It doesn't work as well with the sandy parmesan (crust not as thick), nor parmesan that's been finely grated or grated using a standard box-grater. The store bought shredded parmesan is perfect because it adheres enough to the chicken and it melts which is what makes it super crunchy.
However, in contrast, baked Parmesan Crusted Potatoes and Cauliflower, the sandy parmesan works best. (And no, baking the chicken doesn't work, I tried, the juices prevent the parmesan from going crisp).
3. The cut side of the breast is the side that gets the best crust because it is flat. So this is the side we want to press extra parmesan on!
4. Simple Fennel Slaw with Yoghurt Dressing: Nice and fresh contrast to the strong parmesan crust flavour! Just shaved fennel, some fennel fronds + finely sliced red onion. For dressing, mix plain yoghurt, lemon juice, bit of olive oil, salt and pepper to taste. Toss fennel in dressing.
5. Nutrition per serving. This takes into account that there will be about 1/4 cup of parmesan cheese leftover / falls off and 1 1/2 tbsp of oil / butter left in the skillet (I measured!)

Nutrition Information:

Serving: 164gCalories: 378cal (19%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 


LIFE OF DOZER 

This is at my favourite local coffee shop, 2KF in Mona Vale, and that’s Phil the owner. Hands down the best coffee around. The Sydney Morning Herald did a review and said “he makes Campos coffee better than Campos”! I spend a lot of time here. Responding to messages, cooking questions, creating recipe videos, thinking of the next recipe I’m going to make.

And Dozer spends a lot of time smooching with the other patrons, getting scraps and LOTS of cuddles. And occasionally he orders a puppa-cino…. (jokes. Never!)

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193 Comments

  1. Chrissy Kennedy says

    December 10, 2020 at 8:04 am

    Suggestions on how long before you flip the Chicken – Dont want to flip it to soon

    Reply
  2. Mik Hailo says

    December 4, 2020 at 12:30 pm

    5 stars
    Followed the recipe using pre-shredded packaged parm that looked exactly like yours. 14″ Lagostina pan on 8 electric. Turned out perfectly and so tasty! Thank you Nagi for everything you do. Love your website, emails, videos and of course your awesome recipes 🙂

    Reply
  3. Jaime Nguyen says

    November 24, 2020 at 3:29 pm

    5 stars
    This was really good and I like that it required ingredients I already had. Based on the comments, I did keep the temperature to medium to make sure the Parmesan stayed on and that worked.

    Reply
  4. Tara Pearce says

    November 24, 2020 at 3:41 am

    Are there instructions for making this in the oven?

    Reply
  5. Robyn says

    November 9, 2020 at 9:16 pm

    3 stars
    Disappointed as I followed to the letter, Parmesan cheese didn’t stick, I finished up with a soggy oily mess not crispy. 😔 only plus was that chicken was tender and tasty

    Reply
    • Nagi says

      November 10, 2020 at 10:18 am

      Hi Robyn, sorry you had issues here – can I ask what type of parmesan you used? N x

      Reply
      • Robyn says

        November 11, 2020 at 7:27 pm

        Perfect Italiano grated parmesan from Woolies

        Reply
  6. Liz H says

    October 4, 2020 at 7:47 pm

    5 stars
    Smashed dinner again tonight, in-laws were eyebrow-raised impressed and you now have two more referrals 😀 Nags x

    Reply
  7. Boneymonster@gmail.com says

    September 16, 2020 at 7:18 am

    The breading fell right off despite being pressed into the chicken, and burned onto the pan. Eight minutes and the chicken was still uncooked inside. I checked, and I followed the recipe exactly, don’t know what went wrong.

    Reply
    • Nagi says

      September 16, 2020 at 10:55 am

      Hi! Sorry you had issues here, sounds like the heat was a little too high during cooking, try cooking the chicken over a lower heat for slightly longer 🙂 N x

      Reply
  8. Karina says

    September 9, 2020 at 3:28 pm

    5 stars
    Thank you Nagi! This is a godsend for my keto husband! It turned out perfectly, yes I think the key is don’t be tempted to turn or move it too soon!! It sticks to the chicken eventually – we just have to be patient. LOL.

    Reply
    • Nagi says

      September 9, 2020 at 7:36 pm

      I’m so glad you enjoyed it Karina!!! N x

      Reply
  9. Diana Jacobs says

    August 27, 2020 at 11:26 pm

    Made this last night with the cauliflower mash. SOOOO good. I have tried so many of your recipes and you nail it every time. Thank you!

    Reply
  10. Chloe says

    August 14, 2020 at 8:08 pm

    5 stars
    This was absolutely delicious. The chicken has so much flavour. I forgot to buy mozarella cheese, so I just replaced it with more Tasty Cheese. It still tasted good. Thank you for this awesome recipe.

    Reply
  11. Marianne says

    June 30, 2020 at 10:07 am

    Delicious and low carb 🥳. We loved it! This will become a new quick favorite. THX

    Reply
  12. Amy says

    June 24, 2020 at 7:59 pm

    4 stars
    I tried this recipe a couple months ago and I moved the chicken too early and ended up with a bunch of melted parmesan that didn’t stick to my chicken. I tried it again tonight and it worked! My advice to others who had this problem is to make sure your pan is good and hot! It needs to be hot enough to get that parmesan nice and crispy quickly. If your chicken is thin enough you shouldn’t have any issues with it not being cooked in time.

    Reply
  13. Dan Gaver says

    May 13, 2020 at 5:29 am

    5 stars
    So Good!

    Reply
  14. AD says

    November 1, 2019 at 11:52 am

    Can I make this recipe in an air fryer ?

    Reply
    • Nagi says

      November 1, 2019 at 1:47 pm

      I haven’t tried AD! – N x

      Reply
  15. Cat Parkinson says

    September 19, 2019 at 7:21 pm

    5 stars
    Best!! Schnitzel!!! EVER!!!! So easy, so moist! Yet another hit!

    Reply
    • Nagi says

      September 20, 2019 at 8:42 am

      Wahoo! Perfect Cat!

      Reply
  16. Denise Rotundo says

    August 22, 2019 at 8:39 am

    I had a very hard time with this sticking. I have a very good non-stick pan & it still was sticking. Chicken did not get done, ended up putting in oven. Very disappointed.

    Reply
    • Joy says

      May 28, 2020 at 12:03 am

      3 stars
      Me too, mine didn’t brown or crust too. Still yummy stuff – chicken breast and melted parmesan, just didn’t have the beautiful brown in Nagi’s video

      Reply
  17. Mike says

    June 28, 2019 at 9:11 pm

    Another cracker Nagi! I just did this for dinner and it was really lovely. I did a big mixed salad to counter the cheese 🙂

    Reply
    • Nagi says

      June 29, 2019 at 9:36 am

      Perfect Mike!! Thanks for the great feedback ❤️

      Reply
  18. Vanessa says

    June 28, 2019 at 4:57 am

    5 stars
    I have several of your meals on rotation at our house. I have 2 dogs, 3 cats, 2 teenagers and a husband and you make cooking enjoyable again! They are simple, easy to prepare and DELICIOUS!!! Thanks Nagi!

    Reply
    • Nagi says

      June 28, 2019 at 7:00 pm

      Oh Wow! You have your hands full Vanessa!!!!

      Reply
      • Erica Berger says

        June 28, 2020 at 7:56 am

        I tried to make this, my a chicken wouldn’t brown. Had to put in oven to cook. It was on a high flame.

        Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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