Description
Let me tell you about this Parmesan chicken recipe that has literally NEVER failed me. I started making it years ago when I needed something that would please both my picky kids and the in-laws (who think they’re food critics). It’s got that perfect crispy exterior, juicy interior, and enough flavor to make you look like you actually know what you’re doing in the kitchen. It’s my go-to for everything from weeknight dinners to “help, my boss is coming over” panic meals.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (get the normal-sized ones, not those giant mutant ones)
- 2 large eggs
- 1 tablespoon water (yes, from the tap is fine)
- 1½ cups panko breadcrumbs (worth buying – they’re crispier than regular breadcrumbs)
- ¾ cup grated Parmesan cheese (the real stuff, not the sawdust in the green can)
- 2 teaspoons Italian seasoning (or just raid your spice drawer for oregano and basil)
- 1 teaspoon garlic powder (not garlic salt – we’re controlling our sodium here, people)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of 1 lemon (trust me on this one)
- 3 tablespoons butter
- 3 tablespoons olive oil
For the Topping (Optional but Amazing):
- 1 cup marinara sauce (jarred is fine, I won’t tell anyone)
- 1 cup shredded mozzarella (the low-moisture kind that actually melts)
- 2 tablespoons chopped fresh basil (or 1 teaspoon dried if that’s all you’ve got)
- Extra Parmesan for sprinkling (because more cheese is always the answer)