Parmesan Crusted Chicken

Parmesan crusted chicken is a delightful dinner that transforms a family weeknight meal or a small dinner party into something special. With its golden, cheesy crust and juicy interior, it integrates deliciousness and nutrition. This is because it is prepared from all-natural ingredients. The simple marinade uses basic staples, including homemade ranch seasoning, making it perfect for a quick family meal or an impressive dish for guests. This parmesan crusted chicken is undeniably a win!

Why to Make Parmesan Crusted Chicken

1. It is quick and easy to prepare. Even more- it uses minimal dishes, so cleanup is just as easy!
2. The crust is crispy and golden on the outside for a delicious crunch.
3. The chicken is juicy and tender on the inside.
4. It is a crowd pleaser! Even the kids will love it!

Parmesan Crusted Chicken Ingredients

Chicken: This recipe begins with a pound of fresh boneless, skinless chicken breasts, tenderized and pounded to ensure even cooking and juiciness. Most importantly, it is seared in a hot cast iron skillet. This cooking process not only allows the chicken to develop a beautiful deep browning on the outside, but locks in the juiciness inside.

Marinade: The easy, flavorful marinade combines the essence of ranch seasoning, garlic, and lemon, which harmonize perfectly with the crunchy, cheesy topping.

Panko: Once the chicken is seared, panko breadcrumbs smother the chicken right in the skillet. This adds a delightful crunch to the succulent chicken. Opt for organic panko for the highest quality.

Cheesy Topping: The mouthwatering cheesy topping features a blend of provolone, parmesan, cream, and garlic. After layering the panko crumbs and cheese mixture over the chicken, it’s broiled to achieve the perfect crispness and melted cheese.

What is Panko?

Panko is a unique type of breadcrumb from Japan,  known for its light, airy, and crispy texture. Unlike conventional breadcrumbs made from various breads often containing crusts, panko is made from crustless white bread baked with an electric current. This method yields soft, uniform textured bread, ground into coarse flakes and dried.

The term “panko” derives from the Japanese words pan (bread) and ko (flour or powder). These crumbs are used in a variety of Japanese cuisine, especially for coating fried foods. Their flaky structure allows them to absorb less oil than regular breadcrumbs, resulting in a lighter, crunchier coating. Panko is an ideal choice for Parmesan crusted chicken, enhancing the chicken with an irresistible crunch compared to regular breadcrumbs.

Preparation, Servings, and Storage

This parmesan crusted chicken can be prepared in as little as 35 minutes after the chicken is marinated. The tenderized chicken breasts should marinate for at least 30 minutes but can be refrigerated for up to 12 hours. This recipe uses only one cast iron skillet and a few mixing bowls- making cleanup afterwards quick and easy.  Serve a table of four alongside roasted asparagus and twice baked potatoes for a simple yet elegant meal. Should there be any leftovers, store them in an airtight container in the refrigerator for up to 4 days, and reheat in the microwave for 3-4 minutes. Enjoy this as a meal together with your family!

Parmesan Crusted Chicken

Prepare parmesan crusted chicken in just over half an hour. A delightful recipe with easy preparation and cleanup.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

5 from 26 votes

Print Recipe Pin Recipe Share Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Refrigeration time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course chicken

Cuisine dinner

Servings 4 servings

Calories 350 kcal

Equipment

• 1 Large cast iron skillet
• 2 Small mixing bowls

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• 1 pound Chicken breasts
• 1/3 cup Olive oil
• 1 tsp White vinegar
• 1 tsp Lemon juice
• 1 tsp Worcestershire sauce
• clove Garlic, minced
• 1 tsp Ranch seasoning
• 1/2 tsp Black pepper
• 1/2 tsp Sea salt
• 1 tbsp Avocado oil
• 1/4 cup Heavy cream
• 1 clove Garlic, minced
• 1/2 cup Parmesan cheese, shredded
• 1/2 cup Provolone cheese, shredded
• 1 cup Panko crumbs
• 4 tbsp Butter, melted

Instructions

 

• Mix in a large mixing bowl:

  1/3 cup Olive oil

  1 tsp White vinegar

  1 tsp Lemon juice

  1 tsp Worcestershire sauce

  clove Garlic, minced

  1 tsp Ranch seasoning

  1/2 tsp Black pepper

  1/2 tsp Sea salt
• Add the chicken breasts and refrigerate for at least 30 minutes to marinate the chicken.
• Heat a large cast iron skillet over medium high heat seasoned with a tablespoon of avocado oil.
• Sear the chicken for 4-5 minutes on each side or until the internal temperature is 165℉ and both sides are browned.
• While the chicken is cooking, mix in a small bowl:

  1/4 cup Heavy cream

  1 clove Garlic, minced

  1/2 cup Parmesan cheese, shredded

  1/2 cup Provolone cheese, shredded
• Microwave the cheese in 15 second increments until the cheese is melted and you are able to mix the ingredients together to form a thick cheese sauce.
• In a separate small bowl, combine the melted butter and panko crumbs.
• Preheat the broiler on high.
• Once the chicken is fully cooked, sprinkle the panko onto the chicken. Top with the cheese.
• Place the cast iron skillet into the oven and broil for 5-6 minutes or until the cheese is bubbly and the panko begins to crust.
• Remove from the oven and serve immediately.

Nutrition

Serving: 0.25pound chicken breastCalories: 350kcal

Keyword one pan, panko, parm crusted

Tried this recipe?Let us know how it was!