My husbands exact words after his first bite, “Oh my god, Betty, this is so good!”

This Parmesan Crusted Chicken recipe delivers a restaurant-quality dish with crispy, golden-brown crust and moist, tender meat. The chicken is pounded thin and coated in a savory mixture of Parmesan cheese, garlic, and seasoning, then pan-fried to perfection in a butter and olive oil blend.

Parmesan Crusted Chicken

Ingredients:

How To Make Parmesan Crusted Chicken:

1. Step 1: Prepare the Chicken (5 minutes): Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 21​ inch.
2. Step 2: Make the Coating (2 minutes): In a shallow bowl, whisk together the egg and water until well combined. In another shallow dish, combine the shredded Parmesan cheese, minced garlic, salt, and black pepper.
3. Step 3: Coat the Chicken (2 minutes per breast): Dip each chicken breast into the egg mixture, making sure it’s completely coated. Dredge the egg-coated chicken in the Parmesan cheese mixture, pressing both sides firmly to ensure the cheese adheres well.
4. Step 4: Cook the Chicken (8-10 minutes): Heat the olive oil and 1 stick of butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot. Add the Parmesan-coated chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165∘F / 74∘C). During cooking, add the remaining 21​ stick of butter to the skillet to keep the chicken moist and flavorful.
5. Step 5: Serve (5 minutes): Transfer the cooked chicken to a plate and let it rest for a few minutes to allow the juices to redistribute. Serve the Parmesan Crusted Chicken hot, garnished with fresh herbs if desired. Enjoy!