Parmesan Crusted Chicken

Healthy is not a category of cuisine that I tend to post about often – I’m more passionate about foods more on the indulgent side of the spectrum. In fact, in the past year alone, I’ve only posted about a handful of healthy recipes, including these Chicken & Couscous Stuffed Peppers and the Orchard Harvest Salad, which are two of my favorite recipes in the world, but also happen to be better for you. Well today I have another recipe that falls into that category – Healthy Parmesan Crusted Chicken!

Instead of frying the chicken breasts, they’re baked in the oven. But don’t think that makes them any less wonderful. The smells that engulfs the kitchen as these bake is truly incredible, thanks to the blend of Parmesan cheese and garlic powder. Good luck waiting the full 15 minutes for these babies to bake through! Serve them with
A few of my other favorite healthier recipes include Hamburger and Zucchini Skillet, Light Italian Shrimp & Rice Skillet Recipe, and One Pan Parmesan Pork Chops and Veggies!

The thing I love most about this recipe is that you can get a perfectly crispy chicken bread with tons of flavor with very little effort. You can easily have this recipe done, start to finish, in less than 30 minutes.

So how exactly do you make this Parmesan crusted chicken? Let’s run down the steps, shall we??

First you coat the panko breadcrumbs with shredded Parmesan cheese, garlic powder, salt, and pepper. I like using shredded Parmesan instead of grated because it crisps up better.

Then, you coat the chicken filets with a little sour cream. You can use low fat if you want to make these extra healthy. But don’t omit it all together – the sour cream is the glue that holds on to all that crispy coating.

“Parmesan Crusted Chicken”, y’all help me make her day with compliments …Thanks 🥰❤


  •  1 egg
  •  salt and pepper
  •  1 teaspoon garlic powder
  •  1 teaspoon Italian Seasoning
  •  1 cup Parmesan cheese (grated or shredded)
  •  ½ cup bread crumbs
  •  ¼ cup flour
  •  1 lb chicken breasts (thin, 4 pieces)
  •  1 tablespoon butter
  •  1 tablespoon olive oil


First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Next, you should whisk the egg mixture slightly.

The second bowl is for the parmesan, bread crumbs and flour.
Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
MELT butter and ADD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).
PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes – just set the timer and flip when it beeps.

CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.

SERVE immediately.



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