Pan Fried Parmesan Chicken
Pan Fried Parmesan Chicken is a mouthwatering dish that combines tender chicken breasts with a crispy, flavorful coating of Parmesan cheese and breadcrumbs. This recipe offers a delightful balance of savory flavors and satisfying textures, making it a perfect choice for a hearty and delicious meal that the whole family will love.
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Why Make Pan Fried Parmesan Chicken
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This dish is a fantastic option for those looking to add a touch of gourmet flair to their weeknight dinners or special occasions. With just a few simple ingredients, you can create a restaurant-quality meal in the comfort of your own kitchen. The combination of Parmesan cheese, Italian breadcrumbs, and aromatic spices elevates the flavor profile of the chicken, while the pan-frying method ensures a crispy exterior and juicy interior.
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How to Make Pan Fried Parmesan Chicken
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- Prepare Chicken: Begin by ensuring your chicken breasts are thin, preferably under an inch in thickness. This ensures even cooking.
- Breading Process: In a shallow dish, beat the eggs. In another shallow dish, combine Italian breadcrumbs (or panko), freshly grated Parmesan cheese, pepper, onion powder, and flour. Stir to fully combine.
- Coat Chicken: Dip each chicken breast in the egg mixture, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
- Pan-Fry Chicken: In a large skillet over medium-high heat, melt 4 tablespoons of butter. Cook the coated chicken breasts in the hot skillet, about 4 minutes on each side or until golden brown and cooked through. Remove from the pan and set aside.
- Saute Zucchini: In the same skillet, add the remaining 4 tablespoons of butter. Saute minced garlic for 1-2 minutes, then add sliced zucchini. Cook until tender, seasoning with salt and pepper to taste.
- Combine and Serve: Return the cooked chicken to the skillet, gently mixing with the zucchini. Heat for an additional 30 seconds, then sprinkle with additional Parmesan cheese before serving.
Serving Suggestions
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Pan Fried Parmesan Chicken pairs well with a variety of side dishes, such as:
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- Steamed vegetables: Serve alongside steamed broccoli, carrots, or green beans for a nutritious accompaniment.
- Mashed potatoes: Creamy mashed potatoes provide a comforting and hearty base for the chicken and zucchini.
- Salad: A fresh, crisp salad with a light vinaigrette adds a refreshing contrast to the richness of the chicken dish.
Storage Info
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Any leftover Pan Fried Parmesan Chicken can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave until heated through before serving.
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Techniques or Tips
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- Thin Chicken Breasts: Ensuring the chicken breasts are thin allows for quicker and more even cooking.
- Even Coating: Press the breadcrumb mixture firmly onto the chicken to ensure it adheres well and forms a crispy crust.
- Temperature Control: Maintain the heat at medium-high while cooking the chicken to achieve a golden brown crust without burning.
Variation
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For a twist on this classic recipe, consider adding additional herbs and spices to the breadcrumb mixture, such as dried oregano, basil, or thyme, to customize the flavor profile to your liking.
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FAQs about Pan Fried Parmesan Chicken
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- Can I use bone-in chicken breasts instead of boneless?
- While boneless chicken breasts are typically used for this recipe due to their quick cooking time, you can use bone-in chicken breasts if preferred. Adjust the cooking time accordingly to ensure the chicken is cooked through.
- Can I substitute zucchini with other vegetables?
- Yes, feel free to substitute zucchini with other vegetables such as bell peppers, mushrooms, or asparagus, depending on your preferences.
- Can I make this dish gluten-free?
- Yes, you can substitute gluten-free breadcrumbs and flour for the Italian breadcrumbs and flour called for in the recipe to make it gluten-free-friendly.
Pan Fried Parmesan Chicken
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Equipment
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- Large Skillet
- Shallow Dish
- Tongs
Ingredients
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- 4 thin chicken breasts, boneless
- 8 tablespoons butter, divided
- 2 eggs, beaten
- 1/2 cup Italian bread crumbs or panko
- 1 teaspoon pepper
- 1 cup freshly grated Parmesan cheese
- 1/4 cup flour
- 1 teaspoon onion powder
- 2 medium-sized zucchini, sliced semi-thin
- 3 fresh garlic cloves, minced
Instructions
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- Beat the eggs in a shallow dish, set aside.
- In another shallow dish, combine the bread crumbs, Parmesan cheese, pepper, onion powder, and flour. Stir to fully combine, then set aside.
- In a large hot skillet, melt 4 tablespoons of butter.
- Dip each chicken piece in the egg mixture, then coat in the bread crumb mixture. Place in the hot skillet with the melted butter.
- Cook on each side for about 4 minutes or until the outside is crispy and browned and the chicken is cooked completely throughout. Remove from pan and set aside.
- Add 4 tablespoons of butter to the skillet and sauté the fresh garlic for about 1 to 2 minutes. Add the sliced zucchini to the skillet and sauté until completely tender. Season with salt and pepper.
- Add the chicken back to the skillet, gently mix, and heat for about 30 seconds.
- Sprinkle with Parmesan cheese.
Notes
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