Crispy Parmesan Chicken Recipe – Pan-seared Parmesan chicken breasts are quick, easy, and simple to make! If you love crispy chicken, look no further! The best you will ever make! Make this crispy Parmesan chicken with cauliflower rice or zucchini noodles for a delicious keto or low-carb dinner in less than 30 minutes!
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Ingredients list for the Parmesan Chicken Recipe
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- 1/2 cup fresh Parmesan, finely grated
- 1 teaspoon salt and fresh cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 3 tablespoons unsalted butter, divided
- 2 large cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup (60ml) vegetable or chicken stock
- Juice of one lemon (+ zest, if you like)
- Red chili pepper flakes, optional
Directions
1. How to make this crispy parmesan chicken recipe: In a shallow plate, combine parmesan cheese, onion powder, paprika, salt, pepper, and Italian seasoning. Dredge chicken breasts in the Parmesan cheese mixture; shake off excess and set aside.
2. In a large non-stick skillet melt 2 tablespoons of butter over low heat. Cook chicken breasts until golden on each side and cooked through – about 5-6 minutes for each side, depending on the thickness of your chicken breasts (make sure not to burn the parmesan, if it browns too quickly, lower the heat). Transfer to a plate. If there is too much Parmesan that got stuck to the bottom of the skillet, scrape with a wooden spoon and keep aside for sprinkling at the end. If Parmesan is burnt, just scrape and clean the pan.
3. In the skillet, stir in minced garlic and parsley and saute for 30 seconds. Deglaze with vegetable stock and lemon juice, and add 1 remaining tablespoon of butter. Cook the lemon garlic butter sauce for a couple of minutes to reduce, then add the parmesan chicken back to the pan to reheat quickly.
4. Adjust seasoning as needed and serve your parmesan chicken breasts with red chili pepper flakes, lemon slices, and more parsley over cauliflower rice or zucchini noodles. Enjoy!
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