5 ingredient, 10 minute magic – this ultra crispy PARMESAN CRUSTED CHICKEN is insane! Juicy chicken on the inside, and a crazy, crunchy golden crust on the outside. Made without breadcrumbs, this is an incredible easy healthy chicken recipe.
Serve with silky cauliflower mash and a drizzle of browned butter for the ultimate gluten free, low-carb meal!
Parmesan Crusted Chicken
In case you can’t tell from the photo (really??!), this chicken recipe is all about the parmesan crust.
It’s crunchy, it’s golden, it’s packed with flavour and perfectly seasoned so other than the teeniest tiniest pinch of salt in the egg mixture, you don’t need to add any salt or other seasonings at all.
Also, no mucking around with flour either. I tried it with and without, and for shredded parmesan, it didn’t glue it on any better so I opt to skip it.
Which means this chicken recipe is 100% gluten free and a super low carb meal option.
How to make Parmesan Crusted Chicken
It’s honestly as simple as this:
cut chicken breasts in half;
dunk in garlicky egg;
press on parmesan; and
pan fry to golden crispy perfection.
Doesn’t that parmesan crust look incredible?? That colour ain’t from Photoshopping, that’s the colour it actually is. For the cynics out there – see? Evidence. Haven’t touched the saturation slider!!
This is a super quick dinner. If this is in your pan for longer than 6 minutes, you’ve overcooked the chicken. Speed is imperative here. High heat and speed! (We like speed for midweek meals, don’t we? 🙂 )
In keeping with the low-carb theme of this recipe, I opted to go for a cauliflower mash rather than my usual potato. And fancied it up with the tiniest drizzle of browned butter – just 1/2 tsp drizzled over the mash makes a world of difference because it’s so fragrant and has such an intense, rich flavour. Honestly, if you aren’t a fan of cauliflower mash, try it with browned butter and I bet you scoff it down like crazy!
Mmmm, just dream of that silky cauliflower puree paired with that crispy Parmesan Crusted Chicken…. it’s the perfect bite.
LOW CARB DINNER OF CHAMPIONS!! – Nagi x
PS In case you were wondering, going low-carb was not a New Years’ Resolution. This is accidentally low-carb. 😂 Sorry to disappoint, to those who were hoping for more low-carb meals. I can try. But I cannot promise….
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WATCH HOW TO MAKE IT
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Crispy Parmesan Crusted Chicken
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).
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
This is at my favourite local coffee shop, 2KF in Mona Vale, and that’s Phil the owner. Hands down the best coffee around. The Sydney Morning Herald did a review and said “he makes Campos coffee better than Campos”! I spend a lot of time here. Responding to messages, cooking questions, creating recipe videos, thinking of the next recipe I’m going to make.
And Dozer spends a lot of time smooching with the other patrons, getting scraps and LOTS of cuddles. And occasionally he orders a puppa-cino…. (jokes. Never!)
I loved this recipe, however, next time I must use a non stick pan. All the cheeses stuck to the pan, it was still cheesy but not as cheesy as I would’ve like it.
Yes yes YES to non stick pan it’s a must!
Definitely gonna try this soon.. looks yummy- both the video and the pics…thank you for sharing…
– a beginner cook…
I loved this! I missed the note about sandy and just used a regular shredded parmesan cheese packet, and it still came out great! It was amazingly good. I don’t write review but this was so simple quick and taste amazing! Great!
What kind of pan are you using in the video to make that chicken?
A non stick one! 🙂
Hi Nagi, The crispy parm crusted chicken has become my daughters favorite chicken. We also love the Honey mustard baked chicken. I made it with thighs and its sooo good. I love the way you explain everything . thank you! So glad I found you’re site.
That’s great to hear Lynda! Thanks so much for letting me know you enjoyed this! N x ❤️
Can you try this with Salmon?
Just wondering whether you could make a double batch and freeze some of the chicken, uncooked, for a later date!
I would like to know this too please!
Hi Nagi! That cauliflower mash looks amazing; do you have a recipe for that one too somewhere? 🙂
Hi Lara! It’s in Note 4 🙂 N x
First, what is “sandy” Parmesan cheese? Second, any recommendations for making this recipe using a stainless steel skillet? I don’t trust or use non-stick pans.
Hi Paul! It’s finely grated parmesan sold at the stores that has the texture of coarse sand 🙂 The only way I’d try this in a stainless steel skillet is if there was plenty of oil used – but I’d still do a small test before trying a whole piece of chicken! N x
I made this in my cast iron with no issues. Don’t use nonstick either.
Omg soooo good. Easy to make too… my whole family enjoyed it and most went for seconds!!
I love hearing that! So glad you enjoyed this Jamie! N x
please and thank you for this recipe I am cooking for some one for no carbs or low carb
You’re so welcome Mary Jean! N x
OMG day 2 of trying one of your recipes… success. My husband is not a fan of chicken breast, but he’s been a happy camper these past 2 days.
I’m so pleased to hear that Jessica!! Thank you so much for letting me know! N xx
i love that you make it and also put the calorie counts too
Thanks Lori! 🙂 N x
I’m so glad you find that helpful Lori! N x
This is the only recipe of your insanely great recipes in which that I have ever failed. As i fried the chicken, the cheese melted and stuck to the pan, creating a gloppy mess. I love recipes and ALWAYS look forward to a new recipe and email from you, Nagi, but perhaps this one would work better if you fried the chicken and then lightly rolled the chicken , removed the chicken from the pan, rolled it in the cheese, and THEN put the chicken rolled in cheese in the microwave for melting?
me too, out of the 20 plus recipes of your I have made of yours , this I failed, still ok served with your egg fried rice yum, and have to say the star rating not working
Oh no! And you used a non stick pan??
I’m so sorry to hear that Brooke 🙁 Did you leave the chicken untouched as the cheese melted? The way this recipe works is that when the cheese turns golden, it adheres to the chicken. N x
I’ll give it another try, Nagi … thank you for responding. The cheese never got golden but stuck to the pan. But perhaps we need: (1) a better non-stick pan or (2) a better cook than me!!!
2) is absolutely wrong! It must be the non stick pan 🙂 N xx
Hi Nagi,
Chicken n Cheese my favorite . Cannot wait to make. I Saw the comments about no baking I am assuming an air fryer would no work either ?
I’m not sure about that Kathy! I’m curious though! N xx
Hi Nati,
Definitely no need to critique your scrumptious recipes! I cook at least 3 to 4 per week or at least get ideas. Your Blog within the recipes themselves are great, I feel like I’ve actually met you and we are life long friends. Haha. I have one question….the white frying pan you use looks like a great one, I’m sick of spending lots but not getting the quality I actually want. Could you share the brand please Nagi.
Cheers 🙂
Hi Kerry! I know this will sound crazy, but I don’t recommend that white pan…. it’s just from Kmart. A $10 one. The only reason why I use it is because it’s white so it shows sauces / oil etc better in the pan when I’m cooking for the videos – can’t see dark sauces in black pans! I have to replace it every 3 months because the non stick coating wears off. The best by far I’ve ever tried is Scanpan – yes it’s an investment but nowadays, they are even metal scratch proof. Teflon is also good I’m told, but the one I bought 10 years ago is no good anymore, whereas my Scanpan one is. 🙂 N xx
Yummy, what a real treat!
I found that as the cheese would start to brown on one side I would slowly put two forks underneath the chicken & slide all around to remove any stickiness from cheese & pan & then once nice & golden I would use the two forks to (slowly) flip the schnitzel & I didn’t have any separation of the cheese from the chicken meat.
Thanks Nagi x
That’s terrific to hear Cathy! So glad you enjoyed this – N x
Think I messed it up. It took all the cheese off
Hi Miranda, so sorry to hear that 🙁 Did you use a non stick pan?? And wait until the cheese was golden and melted before flipping?? 🙂 N xx
Hi Nagi I have never seen a pan like the white one you used for the chicken. Was it enamel or some special non stick one you can buy in Aus. Love your recipes.
Hi Nagi, I cooked this tonight and it was great, really crispy and juicy. I did have some patches where the cheese didn’t stick but it was still a good recipe. I will cook this again.