Ingredients
• 4 boneless, skinless chicken breasts, pounded to an even thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
Instructions
- Prepare the Chicken: Pound the chicken breasts between two sheets of plastic wrap or parchment paper until they are an even 1/2-inch thickness. This will ensure even cooking and help the breading adhere better.
- Set Up the Breading Station: Gather three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
- Bread the Chicken: Dredge the chicken breasts in the flour, coating both sides. Dip the floured chicken into the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the Parmesan breadcrumb mixture, ensuring the entire surface is evenly coated.
- Sear the Chicken: Heat the olive oil in a large, oven-safe skillet over medium-high heat. When the oil is shimmering, carefully add the breaded chicken breasts and cook for 3-4 minutes per side, or until the crust is golden-brown.
- Bake to Perfection: Transfer the skillet to a preheated 375°F (190°C) oven and bake for 12-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The crust should be crispy and the juices should run clear when the chicken is pierced with a fork.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: The Ultimate Longhorn Parmesan Crusted Chicken Recipe