Description
Steakhouse Parmesan Chicken is a deliciously crispy and cheesy breaded chicken dish made by coating chicken breasts in a seasoned flour mixture, dipping them in eggs, and then breading with a Parmesan and breadcrumb blend. The chicken is pan-fried to golden perfection and finished in the oven with melted mozzarella cheese and a drizzle of butter, garnished with fresh parsley. This recipe combines the flavors and textures of a classic steakhouse favorite in a simple, home-cooked meal.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 large eggs
- 2 tablespoons water
- 1 cup grated Parmesan cheese
- 1 cup Italian-style breadcrumbs
- 1 cup panko breadcrumbs
Cooking and Topping
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the chicken with melted cheese.
- Pound Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper and use a meat mallet or rolling pin to gently pound to an even thickness of about 1/2 inch for even cooking.
- Prepare Flour Mixture: In a shallow bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and onion powder, creating the seasoned flour base for dredging.
- Prepare Egg Wash: In another shallow bowl, whisk together the two eggs and two tablespoons of water until well combined to help the breading stick.
- Prepare Breadcrumb Mixture: Mix the grated Parmesan cheese, Italian-style breadcrumbs, and panko breadcrumbs in a third shallow bowl to form a flavorful, crispy coating.
- Coat Chicken in Flour: Dredge each chicken breast in the seasoned flour mixture, ensuring even coverage, then shake off any excess to prevent clumps.
- Dip in Egg Wash: Fully coat the floured chicken breasts in the egg wash, helping the breadcrumb mixture to adhere properly.
- Coat with Breadcrumbs: Press the chicken breasts into the Parmesan and breadcrumb mixture, ensuring an even, thick crust for maximum crunch.
- Heat Oil: Heat the vegetable oil in a large skillet over medium heat until hot but not smoking to prepare for frying.
- Fry Chicken: Carefully add the breaded chicken breasts to the skillet and cook for 4-5 minutes per side until golden brown and crispy, ensuring the chicken is cooked through on the stovetop.
- Transfer to Baking Sheet: Place the browned chicken breasts onto a baking sheet lined with parchment paper to prepare for oven finishing.
- Add Cheese: Generously top each chicken breast with shredded mozzarella cheese for a melty, cheesy finish.
- Bake: Bake in the preheated oven for 8-10 minutes until the mozzarella is melted and bubbly and the internal chicken temperature reaches 165°F (75°C) for safe consumption.
- Drizzle Butter: Remove the chicken from the oven and drizzle the melted unsalted butter over the top to enhance flavor and richness.
- Garnish: Sprinkle the chopped fresh parsley over the chicken for a fresh and vibrant finish.
- Serve: Serve the Steakhouse Parmesan Chicken immediately with your favorite sides for a hearty and satisfying meal.
Notes
- For even cooking, make sure to pound the chicken breasts evenly to about 1/2 inch thickness.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) for food safety.
- Italian-style breadcrumbs add extra herbs and flavor; if unavailable, substitute with plain breadcrumbs and add dried Italian herbs.
- You can substitute vegetable oil with canola or light olive oil for frying.
- For a lower-fat version, bake the coated chicken breasts entirely without frying, though the texture will differ.
- Use fresh parsley for garnish to add a pop of color and fresh taste.
