Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Crispy Parmesan Crusted Chicken Breast Recipe
5 ingredient, 10 minute magic – this extremely crispy PARMESAN CRUSTED CHICKEN is insane! Juicy chicken on the within, and a loopy, crunchy golden crust on the skin. Made with out breadcrumbs, that is an unbelievable straightforward wholesome chicken recipe.
Serve with silky cauliflower mash and a drizzle of browned butter for the final word gluten free, low-carb meal!
Parmesan Crusted Chicken
In case you possibly can’t inform from the photograph (actually??!), this chicken recipe is all in regards to the parmesan crust.
It’s crunchy, it’s golden, it’s full of flavour and completely seasoned so apart from the teeniest tiniest pinch of salt within the egg combination, you don’t want so as to add any salt or different seasonings in any respect.
Additionally, no mucking round with flour both. I attempted it with and with out, and for shredded parmesan, it didn’t glue it on any higher so I decide to skip it.
Which implies this chicken recipe is 100% gluten free and a brilliant low carb meal possibility.
Tips on how to make Parmesan Crusted Chicken
It’s truthfully so simple as this:
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minimize chicken breasts in half;
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dunk in garlicky egg;
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press on parmesan; and
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pan fry to golden crispy perfection.
Doesn’t that parmesan crust look unbelievable?? That color ain’t from Photoshopping, that’s the color it really is. For the cynics on the market – see? Proof. Haven’t touched the saturation slider!!
It is a tremendous fast dinner. If that is in your pan for longer than 6 minutes, you’ve overcooked the chicken. Velocity is crucial right here. Excessive warmth and velocity! (We like velocity for midweek meals, don’t we? 🙂 )
Consistent with the low-carb theme of this recipe, I opted to go for a cauliflower mash somewhat than my regular potato. And fancied it up with the tiniest drizzle of browned butter – simply 1/2 tsp drizzled over the mash makes a world of distinction as a result of it’s so aromatic and has such an intense, wealthy flavour. Actually, if you happen to aren’t a fan of cauliflower mash, attempt it with browned butter and I guess you scoff it down like loopy!
Mmmm, simply dream of that silky cauliflower puree paired with that crispy Parmesan Crusted Chicken…. it’s the right chunk.
LOW CARB DINNER OF CHAMPIONS!! – Johnsat x
PS In case you had been questioning, going low-carb was not a New Years’ Decision. That is unintentionally low-carb. 😂 Sorry to disappoint, to those that had been hoping for extra low-carb meals. I can attempt. However I can’t promise….
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WATCH HOW TO MAKE IT
Ingredients
- 500 g / 1 lb chicken breast (2 pieces) (Note 1)
- 1 egg
- 1 garlic clove , minced (optional)
- Salt and pepper
- 125 g / 4 oz / 1 1/4 cups shredded parmesan (Note 2)
- 2 tbsp butter (or more oil)
- 1 tbsp olive oil
Instructions
- Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4″ thick (at the thickest point), pound a bit.
- Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
- Place parmesan in a shallow bowl.
- Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
- Melt butter and heat oil in a large skillet over high heat.
- Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
- Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it’s deep golden brown (3 minutes for me).
- Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don’t cook longer than 6 minutes in total – dries out the chicken.
- Serve immediately! I served mine with lemon slices, Cauliflower Mash and a Fennel Slaw with Yoghurt Dressing (Note 5).
Notes
*** Also don’t miss: Baked Parmesan Crusted Potatoes and Cauliflower! ***
1. This recipe won’t work as well with thigh or other chicken cuts because you need a relatively large flat surface area for the parmesan to adhere to. Even tenderloin won’t work as well.
It will work with other meat cuts with flat surfaces, like chops and steaks as long as they will cook in about 6 – 8 minutes, the time it takes for the parmesan to turn golden brown and crispy.
2. This recipe needs to be made with store bought shredded parmesan, the thin strands pictured in the post and video. It doesn’t work as well with the sandy parmesan (crust not as thick), nor parmesan that’s been finely grated or grated using a standard box-grater. The store bought shredded parmesan is perfect because it adheres enough to the chicken and it melts which is what makes it super crunchy.
However, in contrast, baked Parmesan Crusted Potatoes and Cauliflower, the sandy parmesan works best. (And no, baking the chicken doesn’t work, I tried, the juices prevent the parmesan from going crisp).
3. The cut side of the breast is the side that gets the best crust because it is flat. So this is the side we want to press extra parmesan on!
4. Simple Fennel Slaw with Yoghurt Dressing: Nice and fresh contrast to the strong parmesan crust flavour! Just shaved fennel, some fennel fronds + finely sliced red onion. For dressing, mix plain yoghurt, lemon juice, bit of olive oil, salt and pepper to taste. Toss fennel in dressing.
5. Nutrition per serving. This takes into account that there will be about 1/4 cup of parmesan cheese leftover / falls off and 1 1/2 tbsp of oil / butter left in the skillet (I measured!)
Did You Make This Recipe?
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