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:
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cut chicken breasts in half;
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dunk in garlicky egg;
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press on parmesan; and
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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
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:
Nutrition Information:
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!)
Alison says
Hi Nagi!
I’m quite new to cooking, and had a couple of (hopefully not silly) questions.
In your cauliflower mash recipe, you mention using a ‘silver or white saucepan,’ are these common pieces of cookware? (Just had a quick search and wasn’t sure exactly what they referred to) Would this method of browning butter not work in a regular non-stick steel coated frying pan, for example?
Also, when you talk about ‘whizzing’ the cauliflower, could you recommend a particular type of equipment to use?
Thank you so much for your website, I’ve been slowly trying out recipes and building up my cooking confidence, and yours is my favourite site to visit by far. I really appreciate the carefully explained instructions, tips and beautiful photography. 🙂
Nagi says
Hi Alison! Silver saucepans are quite common here in Australia. The reason you need it is because it’s easy to see when the butter turns brown. It’s harder to see if the pan is black 🙂 For Whizzing the cauliflower, I use a food processor. I’m so glad you’re enjoying my recipes! N xx
Marianne says
Made this tonight and it was so delicious! Definitely will make again! And love all your recipes. You make it so easy to follow with the videos and instructions!
Nagi says
That’s great Marianne! So pleased to hear that! N x
Lyn says
Ever since you posted this I knew it was made for me. I made EVERTHING a few nights ago including the slaw and cauli mash…to die for. Everything was delicious! I used chicken cutlets (already thin so I didn’t need to cut in half)…My only question…in the future…and there will be a future…How can I get the cheese to better adhere to chicken…I used the proper cheese so that’s not the problem…The cheese didn’t stick to all of the chicken…What do you think I did wrong.?
Nagi says
So glad you enjoyed it Lyn!! As for the cheese, press down well when you put the chicken in the cheese, on both sides. And for EXTRA cheese, what you can do is when you put the chicken in the skillet, put some of the leftover cheese on the uncooked side of the chicken. Flip quickly!
Amber says
Can this be baked instead?
Nagi says
No sorry Amber, please see recipe notes 🙂
Olivia Williams-Coombs says
Followed the recipe and it came out great! My son loved it! Great recipe.
Nagi says
That’s so great to hear Olivia! Thanks for sharing your feedback – N x
Lotty says
Hi Nagi, this was my first time using one of your recipes and you will definitely be my go-to from now on. I did the puréed cauliflower as an accompaniment. I followed all your instructions, adjusting for extra people and used a nonstick pan and fed six adults. It all worked perfectly and my guests were impressed! A very easy mid week recipe with little prep. Thank you!
Nagi says
That’s so great to hear Lotty! Thanks for sharing your feedback – N x
Cheryl says
I made this last night with the Parmesan crusted potatoes. Another home run!!! Thank you so much for the recipe. I have shared it with co workers and other friends who are looking for low carb meals. I love the videos that you post as well. It helps to have a visual before I start. I wish I could give it 10 stars. Hope you are feeling better!
Nagi says
That’s so great to hear Cheryl! Thanks for sharing your feedback – N x
May says
The chicken looked picture perfect, but the parmesean coating had a definite bitterness to it like it was burned- BUT it wasn’t burned? I can’t imagine what would cause the bitterness. We used ghee instead of butter, but otherwise followed the recipe exactly. I’m just perplexed.
Nagi says
Hi May – that’s so odd! Was it a new pan? If it’s a new pan not properly cleaned then some flavour may transfer to the food, I have made that mistake before and it was AWEFUL!
kathleen regan says
Hi Nagi and Dozer, Flap from CA, USA. I thought this recipe might transfer well to a nice salmon steak, which happened to be on the menu for the week. I am the unfortune resident of an apartment, which in CA is NOT large. Pitiful area for what they call a kitchen, but I am gung ho and gave it my best shot. My result: I am never going to fry anything, never again! I managed a nice cheesy crusting, but the butter scorched before the fish was done. One minute too long and disaster. Still it was edible, but not like yours on the chicken. I’m guessing you have one hellacious kitchen to prepare the meals you do, and I am jealous. Still, I follow your tips and manage to turn out edible, just not rave-worthy meals. Thank you so much for the tips and the gorgeous photos. I am not giving up, just not frying on this mini-stovetop again! I admire your skill, from afar. Blessings, Flap
buzz says
I love your recipes and everything you do … Unfortunatley .. I made a mess of this recipe … parmesan stuck to the pan and melted … Oh well ..
Laura Madsen says
Dozer looks so big in this photo!
Naomi says
Nagi, I hope you are feeling much better from the “man flu”! Being sick is no fun. The flu is rampant here in the USA and my hubby and I are hoping we don’t catch it.
This recipe looks like something I would definitely love! I just have to remember to get some store bought shredded parmesan, and I love chicken breast the best. This recipe is right up my alley.
Love this picture of Dozer and the owner Phil. What a great picture!
Take care and feel better, Nagi!
Nagi says
Thanks Naomi!! I’m just having an exaggerated whine about it!! Just so WEIRD having a cold and sneezing away when it’s so stinking hot outside! N xx
flap says
Nagi, you are amazing! Thank you so much for this easy and beautiful chicken recipe. I appreciate any thing that makes a main course without frying with flour. No matter how I’ve tried, flour and my frying technique are incompatible. I like that this was easy, because I have the light problem of living with MS. Extra time standing over a hot fry is just not possible for me. That said, I manage my cooking with as little stress or heat as possible. You’ve given me some great ideas and I just wanted to reach out and let you know I open all your posts first thing, every day! Blessings to you and Dozer. This California gal is happy to read your blog as a top priority!
Nagi says
I absolutely love hearing that Flap!! I’m so thrilled to hear that you were ok to make this, I’m sorry to hear about your MS. Wish I could send Dozer over for a giant hug! N xx
flap says
Thank you, Nagi. Here in spirit, of course. I had two big old Golden guys, twins…they were my service dogs for almost 10 years. Now looking for another, perfect guy or gal. My heart is open, and they don’t even have to eat my sometimes iffy cooking! Blessings, Flap.
Tracy says
Didn’t read your notes before I bought a block of Parmesan. My box grater will shred like in your picture. Is there something different in the store bought that makes it work better?
Nagi says
Hi Tracy! The strands of store bought are thicker than what my box grater can do, and I find that the thicker strands work best to create that crust 🙂 Also with a box grater then parmesan strands are larger (wider) so won’t stick as well. It will still work, it is just a question of how much parmesan adheres to the chicken! N x
Kim says
Feel better soon Nagi. It’s winter here in the U.S. and the man-flu is going through our office like a sand storm! Sloppy kisses for Dozer. The recipe looks amazing, so happy it doesn’t call for breadcrumbs., will make the Parm chicken this weekend.
Nagi says
Oh Man Flu be damned! It’s like DEATH! 😂
Vera G says
LOVE, LOVE THIS RECEPI BUT DOZER US THE ICING ONA CAKE!!! Hope you can shake off bad cold SOON. DO NOT LIKE TO BE MISERABLE, AM LIKE YOU CANT SIT OR LAY AROUND DOING NOTHING SUCH WASTE OF TIME AND LIFE.We are going through SUCH EXTREM CHANG OF WEATHER AND SOONER OR LATER SOMETHING HASTO GIVE IN, TRY TO BE FLEXIBLE IF NEED TO BE PUT LITTLE CARDIGEN ON OR HAVE HEARTY BOWL OF SOUP TO PICK YOUR SELF UP. Have good week.
Nagi says
I know! That’s the worst about being sick – being STUCK IN BED!! N xx
Maria Ghidella says
Looks amazing Nagi – thank you. I’m chuckling to myself as I read your comment ‘WHO gets a cold in the middle of summer???? ” I used that very same phase this week. I got through winter with not even a sniffle & in the midst of summer I’m throwing back cough medicine like there’s no tomorrow. Go figure!!!
Get well soon
Nagi says
I KNOW!!! What is with that??? What a waste of beautiful summer days! 😤
Danielle says
Man flu – LOL! My boyfriend gets the man flu all the time. it’s so sad. I LOVE that you took a screenshot of lightroom to show the actual color! This chicken looks so amazing. I love anything with a parmesan crust. And I’m glad I don’t have to get out the flour. I hate flour. I always see to get it everywhere. Almost as bad as cornstarch…
Nagi says
It’s a KILLER Danielle!! Strikes you down and out!@ N xx
Paul Mitchell says
This sounds great however let’s get a recipe without egg for all those egg allergies out there who enjoy eating but are restricted what else can you use as a binding agent that tastes as good or possibly better than egg.
Thanks
Jan says
Hi Nagi. Can’t wait to try this chicken recipe. Looks yummy!! When I didn’t see your post Monday I thought something must be wrong and glad you’re on the mend now. So look forward to your two posts each week and see what you’ve come up with for me to cook!! You do an amazing job and I really appreciate all your effort!!
Love to Dozer xx
Nagi says
Aww thanks Jan, that’s so sweet!! I’m so glad you enjoy my recipes – and love to Dozer passed on in the form of a treat from you! 😜 N x
Edwina says
I love Dozer! And, the parm crusted chicken sounds great as well.😎
Nagi says
I love that Dozer came before the food in your message… 🤣