Tender, juicy with a crunchy outside, this Parmesan Chicken is so, so good and takes less than 30 minutes start to finish. A perfect, simple, meal that everyone will love.
I can’t believe this past weekend was our last official weekend of summer. School starts in two days for my boys and they are all in complete denial about it. Frankly, so I am. Parker’s exact words last night were “I’m so sad summer is over because that basically equates to my life being over.” This summer definitely flew by, even faster than the last few have.
I always have these grandiose plans and ideas at the start of summer so my boys don’t sit around playing video games all day. . . yeah, they seem to never happen. Major epic fails with the summer bucket list, that’s for sure! Can any of you relate to this or am I the only slacker mom?
I’ve even been kind of a deadbeat when it comes to cooking these last several weeks and had some epic fails in the kitchen as well.
Not sure why, but I’m blaming it on the fact that my son comes home from his mission in 45 days (but who’s counting!?) I’d better get my act together because he just keeps reminding me in his emails that I’d better be ready to go crazy in the kitchen making all his favorite things when he comes home.I finally pulled my act together the other night with this Parmesan Chicken.
I’ve made it several times before, but it’s been awhile and it was definitely a huge success, no monumental fail. My boys devoured every bite. Of course, they had to pull out our stash of Chik-fil-A sauce and dip theirs in it. Now I know that anything dipped in Chick-fil-A sauce is good, but I promise that this chicken is equally good, sauce or no sauce (but I’m not going to lie, it was pretty amazing dipped in the sauce).
One of the reasons I love this chicken is because it’s one of those 20-ish minute dinners. It takes longer to pound the chicken and get the three dipping plates ready than it does for it to cook. It’s easy peasy and you’re going love it!
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned breadcrumbs (I used Panko for extra crunch)
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Good olive oil
Pound the chicken breasts until they are 1/4-inch thick. (I place a chicken breast between two sheets of wax paper and use my rolling pin to pound them out).
Combine the flour, salt, and pepper in a pie tin/plate. In a second pie plate, beat the eggs with 1 tablespoon of water. In a third pie plate, mix the breadcrumbs and grated Parmesan.
Dip each chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and then dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat until cooked through (about 3 minutes per side). Put cooked breasts on a cookie sheet and keep them warm in a 200-degree oven while you cook the remaining chicken breasts.
Add more butter and oil and cook the rest of the chicken breasts.
This can easily be made gluten free by crushing up Rice Chex and using that as your breadcrumbs and dipping the chicken in cornstarch instead of flour. Just make sure you add some Italian seasoning to the crushed Rice Chex, probably about 1 to 1 1/2 teaspoons.
Recipe Source: Barefoot Contessa Family Style Cookbook