Crispy Parmesan Crusted Chicken Breast

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

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.

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.

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!

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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WATCH HOW TO MAKE IT

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Crispy Parmesan Crusted Chicken

Author: Nagi

Prep: 7 mins

Cook: 8 mins

Total: 15 mins

4.88 from 49 votes

Servings4

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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 with Browned Butter (Note 4) 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. Cauliflower Mash with Browned Butter: Boil cauliflower florets in loads of water for 5 - 8 minutes until soft, then drain and leave to steam dry a bit. Whizz florets with a bit of milk (or cream!) and butter until desired consistency achieved - I made mine like a puree. Season with salt and pepper. For browned butter, melt 50g / 1/4 cup butter in a silver or white saucepan over medium high heat, it will foam then turn brown and suddenly smelly nutty. Take it off the stove immediately, pour into a bowl, leaving behind the black bits on the bottom. Drizzle about 1/2 - 1 tsp on each serving of cauliflower mash.

5. 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.

6. 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: 378kcal (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!)