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One-Pan Parmesan Crusted Chicken Breasts

Alright, picture this: a crispy, golden crust packed with parmesan cheese, cozying up to juicy chicken breasts, all cooked in just one trusty pan. This recipe quickly became my go-to when I want something fuss-free but still feels like a little celebration on the plate. There’s something so satisfying about hearing that crackly crust form against the chicken, while the kitchen fills with a warm, cheesy aroma. Plus, if you’re anything like me, the fewer dishes to wash afterward, the better! I can’t wait to walk you through how simple it is to pull off this tender, flavorful dish that’s bound to impress with minimal effort.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

4 boneless, skinless chicken breasts (about 6 ounces each)
1 cup grated Parmesan cheese
1/2 cup Italian-style breadcrumbs
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste
2 large eggs
2 tablespoons olive oil
1 tablespoon butter

How I Make It

Step 1:

First, I like to prep the chicken breasts by gently pounding them to an even thickness — about 1/2 inch works best for quick, even cooking. This helps the crust stick and prevents dry spots later on. While that’s happening, whisk together the Parmesan, breadcrumbs, garlic powder, oregano, basil, salt, and pepper in a shallow bowl. In a separate bowl, beat the eggs lightly.

Step 2:

Next comes the dunking! Coat each chicken breast in the beaten eggs, then press them firmly into the Parmesan breadcrumb mixture, making sure each piece gets a generous, even layer. Don’t be shy about really packing that crust on — it’s where the magic happens!

Step 3:

Heat the olive oil and butter over medium heat in a large oven-safe skillet. The combo of oil and butter keeps things flavorful and prevents burning. Once the pan is hot and shimmering (you should smell that nutty butter scent), carefully lay down the chicken breasts. Listen for that satisfying sizzle—music to the cook’s ears!

Step 4:

Cook the chicken undisturbed for about 5-7 minutes on the first side until the crust is beautifully golden brown and releases easily from the pan. Flip the chicken, then transfer the skillet to a preheated 375°F oven. Bake for 8-12 minutes, or until the internal temperature hits 165°F—juicy, safe, and tender.

Step 5:

Remove from the oven and let the chicken rest for a few minutes — if you cut in right away, juicy goodness escapes! This little pause lets all those flavorful juices redistribute, keeping each bite moist and irresistible.

Step 6:

Serve up your golden, parmesan-crusted beauties straight from the pan, garnished with a sprinkle of fresh parsley or lemon wedges if you have them — bright, fresh flavors that cut through the richness perfectly.

Variations & Tips

Swap Italian breadcrumbs for panko to get an even crunchier crust.
Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
Use fresh grated Parmesan instead of pre-grated for a sharper, creamier crust.
If you don’t have an oven-safe skillet, transfer the chicken to a baking dish after searing.
For extra flavor, rub the chicken with a little Dijon mustard before dredging in the egg and crumb mix.
Serve with roasted veggies or a simple side salad for a complete weeknight meal.

How I Like to Serve It

This chicken really shines alongside buttery mashed potatoes or creamy risotto. During warmer months, I love pairing it with a crisp green salad and some crusty bread to soak up all the delightful pan juices. It’s versatile enough for a casual family dinner or dressed up for weekend guests, making it a true all-rounder.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, gently warm in a skillet over medium-low heat to keep the crust crisp instead of soggy.

Closing: This one-pan Parmesan chicken hits that golden-crusted, juicy spot every single time, making dinner both easy and memorable.