Parmesan Crusted Chicken

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4 Servings
100% would make this recipe for Parmesan Crusted Chicken again.

An excellent recipe for crusted chicken. A flavorful crust and a juicy interor....you can cut it with a fork. Try serving it with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary.

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Parmesan Crusted Chicken Ingredients

2 whole Chicken breasts boneless and skinless3 tbl. Olive oil
2 Egg whites Sage-Butter Sauce
2 tbl. Cornstarch 3 tbl Shallots minced
Juice of 1/2 lemon 1/2 cup Dry white wine
1 cup Dry, course bread crumbs 1/2 cup Heavy cream
1 Tbl Fresh parsley chopped1/2 cup Chicken broth
1 teaspoon Kosher salt 1 teaspoon Fresh lemon juice
1/4 teaspoon Ground black pepper 4 Tbl Unsalted butter cold, cubed
Zest of 1 lemon minced1 teaspoon salt,white pepper,cayenne to taste
1/2 cup Parmesan cheese grated1 teaspoon Fresh sage minced

Instructions for Parmesan Crusted Chicken

Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish.

To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs.

To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour.

For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve. The Roasted Potato recipe is listed seperately.

Main Ingredient: ChickenCuisine: American

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Ingredient Insight - look inside this recipe

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marypmartinez@yahoo.com

This sounds really good, but I am on Weight Watchers. Too much butter.
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posted Apr 22, 2008 by marypmartinez@yahoo.com  email this chef

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butterflygurl_777

Cant wait to try this one sound delicious kids will love it
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yes YES, I would make this recipe again.
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posted Apr 19, 2008 by butterflygurl_777  email this chef

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Slocooker

This is now by far one of my favorite recipes. I only made the chicken, not the sauce or potatoes.I used chicken tenders so I didn't have to trim or cut them to size. They worked perfectly. I served it in a ceaser type chef salad. It was absolutly delicious. Sorry, I didn't time myself making this. The longest part was letting it set before frying, although that step cannot be eliminated.
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posted Apr 15, 2008 by Slocooker  email this chef

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BlizzardCooks

Excellent! I awarded Sherri a medal because this recipe is far beyond the average home cooked meal in flavor. It's like dining at a five-star restaurant in my own home! We put the chicken over tomato-basil fettucine and poured the sage-butter sauce over it. Heavenly delicious! Definitely a keeper and one to impress guests!
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yes YES, I would make this recipe again.
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posted Apr 07, 2008 by BlizzardCooks  email this chef

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fireb4smoke

This recipe was very delicious. My entire family loved it.
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yes YES, I would make this recipe again.
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posted Mar 09, 2008 by fireb4smoke  email this chef

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chillinz

Great---I think I grated the parmesan too coarse. When printing the gaps between each step disappeared so--To crust---to cook and sauce all came out in one long text, it was confusing to read--will try printing again. Also very nice cold.
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yes YES, I would make this recipe again.
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posted Mar 06, 2008 by chillinz  email this chef

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seventhwonder

yummy
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posted Feb 24, 2008 by seventhwonder  email this chef

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dempservices

Extremely moist! Very good flavor....to watch calories I left off the sage butter and it was still delicious.
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yes YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish:
posted Feb 23, 2008 by dempservices  email this chef

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great2bskeeter

THIS WILL BE MADE AGAIN.... Great meal... lots of work. Did the roasted potatoes and cream sauce.. next time we will just make baked potatoes.. The chicken was YUMMY... :)
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yes YES, I would make this recipe again.
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posted Feb 18, 2008 by great2bskeeter  email this chef

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AnnetteKitchen

I made this wonderful recipe for my husband last night. Wow, we both loved the moist chicken but crunchy outside. I have tried a lot of Chicken Parmesan recipes but this one is far superior. Most of the other recipes the breading came out soft and the parmesan flavor was lacking. I paired this with anglehair pasta and marinara sauce. With a caesar salad and crusty bread on the side. I will be making this again.
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yes YES, I would make this recipe again.
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posted Feb 15, 2008 by AnnetteKitchen  email this chef

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topdog417

Lessen the oven cooking time to 8 minutes
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yes YES, I would make this recipe again.
Active Time: 45 min; Start-to-Finish: 1 hr 15 min
posted Feb 05, 2008 by topdog417  email this chef

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dingbat

Sherry you made me look like a star-and thus you are a star!My husband loved tis so much he asked for it three times in two weeks-and in the third week asked me to teach him how to make it-just in case I dissappear:)
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yes YES, I would make this recipe again.
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posted Jan 31, 2008 by dingbat  email this chef

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milberg

I added the sage butter sauce to fettucine.
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yes YES, I would make this recipe again.
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posted Jan 27, 2008 by milberg  email this chef

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Amy-C

Simply delicious and worth the extra effort to make. Your family will love ya for this one.
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yes YES, I would make this recipe again.
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posted Dec 15, 2007 by Amy-C  email this chef

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heartaftergod

This recipe made the chicken so tender that my guests all loved it and I forgot the parmesan, salt, pepper and zest. That shows how great this recipe is. No one was interested in the Sage Butter sauce, however. I was the only one that had some.
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yes YES, I would make this recipe again.
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posted Dec 13, 2007 by heartaftergod  email this chef

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icon451

I added bacon (Blanched) to the sauce and it was awesome !
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posted Dec 12, 2007 by icon451  email this chef

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jesse3

Very good, but a little labor intensive.
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yes YES, I would make this recipe again.
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posted Nov 18, 2007 by jesse3  email this chef

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BigOven Premium Member admin

[I made edits to this recipe.]
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posted Nov 08, 2007 by BigOven Premium Member admin  email this chef

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BigOven Premium Member admin

[I made edits to this recipe.]
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posted Nov 08, 2007 by BigOven Premium Member admin  email this chef

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eddiec

Wow, this is one flavorful meal! Fairly easy to prepare and well worth the effort. The Sage Butter Sauce complimented the flavors with a uniqueness you simply have to try for yourself! The Roasted Potatoes were very easy and were a compliment all by themselves yet blended effortlessly creating a meal fit for a connoisseur. I will make this a regular at my table!
rating

yes YES, I would make this recipe again.
Active Time: 45 min; Start-to-Finish: 1 hr 10 min
posted Oct 30, 2007 by eddiec  email this chef

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ReneeM

I just fixed a minor typo, and fixed up the units so the nutritional information would work. [I made edits to this recipe.]
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posted Sep 13, 2007 by ReneeM  email this chef

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drmwvr59

I wouldn't try this recipe because it has too many ingredients and the recipe looks too involved. I work full time and don't want to spend an hour in the kitchen just preparing dinner on a regular basis. It looks great though!
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posted Sep 02, 2007 by drmwvr59  email this chef

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Hajar

Hey Steve if looking for a way to use the excess sage butter, it is a classic over gnocchi, yum! Northern Italian and wonderful.
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posted Aug 08, 2007 by Hajar  email this chef

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sunnybry

I made the crusted chicken without the sage sauce, didnt have quite everything I needed to make it. So instead of the sauce, before I threw the chicken in the oven I put a can of mushroom soup in the bottom of the pan. It cooked up great and added some more flavor (not that it was needed). It was very tender and yummy, and crispy on the outside! My family raved! I made it the first time about a month ago and Im making it again tomorrow for the in-laws, hope they like it as much I do!!! A little time consuming but worth it~
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posted Jul 30, 2007 by sunnybry  email this chef

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chancey

This was a great recipe. It is easy and presents well. The final outcome is tender, juicy chicken with a crisp flavorful crust. The sauce compliments the chicken beautifully without being overbearing or heavy. I made the recommended roasted potatoes which were also very good. Many of the steps prior to the actual oven baking can be done ahead of time so it makes for a good company dinner. Next time I will try with a side of pasta. Thanks Sherri!!!
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yes YES, I would make this recipe again.
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posted Jul 29, 2007 by chancey  email this chef

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heavenlyj

My family loved this chicken receipe and we will serve it again and again. I served it with homemade marinara sauce,pasta,spinach salad and french bread toasted with cheese. I didn't have all the ingredients to make the sage butter sauce correctly. So I can't comment on this part of the chicken dish. Sally
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posted Jul 22, 2007 by heavenlyj  email this chef

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mofoodie

The whole family enjoyed the chicken. I reduced the sauce to probably 1/3 before adding the butter to make a thicker sauce than appears in the picture. Excellent.
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yes YES, I would make this recipe again.
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posted Jun 21, 2007 by mofoodie  email this chef

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decormore

This was wonderful. My family loved it. I would make this again.
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yes YES, I would make this recipe again.
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posted Jun 06, 2007 by decormore  email this chef

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chefcurtis

We tried this on a bed of angelhair pasta and my wife said it was to DIE for!
rating

yes YES, I would make this recipe again.
Active Time: 30 hr; Start-to-Finish: 1 hr
posted Apr 15, 2007 by chefcurtis  email this chef

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quilterbyheart

I made this receipe
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yes YES, I would make this recipe again.
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posted Mar 25, 2007 by quilterbyheart  email this chef

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Cyrano

Great chicken dish, worth the timre and effort. I see you have received 5 medals for this recipe and as of today 177 have made it their favorite. That says it all.
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yes YES, I would make this recipe again.
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posted Mar 19, 2007 by Cyrano  email this chef

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luv2bake

Very delicious! My husband and I loved this recipe. It went straight to our "keeper" recipe box. It was more time consuming than my easy and quick recipes, but worth the effort.
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yes YES, I would make this recipe again.
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posted Mar 13, 2007 by luv2bake  email this chef

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saraip

My family loved this recipe. I made it with raosted new potatoes and broccoli. It was a definite keeper!
rating

yes YES, I would make this recipe again.
Active Time: 30 hr; Start-to-Finish: 1 hr
posted Mar 13, 2007 by saraip  email this chef

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danpit

Excellent recipe. The whole family enjoyed it!
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yes YES, I would make this recipe again.
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posted Mar 07, 2007 by danpit  email this chef

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jodkye

loved this chicken was my first recipe to try from big oven was a big hit with the family
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yes YES, I would make this recipe again.
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posted Feb 14, 2007 by jodkye  email this chef

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hornik

The chicken was delicious. I served it with baked potatoes and corn.
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yes YES, I would make this recipe again.
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posted Jan 17, 2007 by hornik  email this chef

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LuAnnCross

Everyone loved it. I actually cooked the whole think in the oven from start to finish. Just heated some olive oil in the roating pan before putting in the chicken. The sage butter instructions were a bit confusing but I managed to make a lovely sauce anyway which was all delicious.
rating

yes YES, I would make this recipe again.
Active Time: 30 min; Start-to-Finish: 1 hr 30 min
posted Jan 16, 2007 by LuAnnCross  email this chef

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AUNTGIGI

GREAT ! LV.IT
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posted Nov 24, 2006 by AUNTGIGI  email this chef

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cmed

The chicken and sauce was delicious. My family loved it. I served it with brown rice and asparagus.
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posted Oct 25, 2006 by cmed  email this chef

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mrmobeck

this recipe was delicious even with the great asparaugus!
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yes YES, I would make this recipe again.
Active Time: 45 min; Start-to-Finish: 1 hr
posted Sep 04, 2006 by mrmobeck  email this chef

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BigOven Premium Member admin

Made this again, for company, tonight. Rave reviews yet again -- this particular recipe makes for really moist chicken on the inside. I found that I have lots of extra sage-butter sauce and am looking for a use for it. Perhaps over angel hair with shrimp, not sure.
rating

yes YES, I would make this recipe again.
Active Time: 30 min; Start-to-Finish: 50 min
posted May 27, 2006 by BigOven Premium Member admin  email this chef

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Betzer

I thought this was just scrumdelicious!
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posted Apr 09, 2006 by Betzer  email this chef

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BigOven Premium Member admin

[I made edits to this recipe.]
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posted Feb 20, 2006 by BigOven Premium Member admin  email this chef

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petra

My husband and I really liked this recipe. I liked it more then him though. This dish is very flavorful, and the contrast between the spices is superb. It took a little longer than I had expected (with children present), and think this is a dish for dinner parties, not so much for a regular family dinner. I am for sure making this recipe again, but think I will use less white pepper in the sage-butter sauce next time. The roasted potatoes with garlic and rosemary are VERY good. I will use the left overs for breakfast :)
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posted Feb 17, 2006 by petra  email this chef

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patrick1942p

excellent recipe, just the right blend of flavor, and the roasted potatoes with garlic and rosemary are great with it. i will definatly serve this to guests at my next dinner party.
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posted Jan 11, 2006 by patrick1942p  email this chef

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ElGringo

It was excellent... The sage butter sauce was fantastic... I give it 5 stars, all the family enjoyed.
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posted Dec 09, 2005 by ElGringo  email this chef

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princessfiona

An excellent Crusted Chicken. Parmesan is a nice addition. Very good served with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary. Excellent texture and tase!
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posted Dec 09, 2005 by princessfiona  email this chef

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BigOven Premium Member admin

updating with the time required for the recipe
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yes YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 45 min
posted Sep 23, 2005 by BigOven Premium Member admin  email this chef

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RKG1

I prepared this without the sage butter sauce - (fat enough as is) Taste is great and the wife loved it what more can you ask for. Served with the roasted potatoes with garlic and fresh herbs # 43973 and green beans with mushrooms 93205. I will be making this again.
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posted Jul 05, 2005 by RKG1  email this chef

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AnnieBananie

I prepared this chicken using dark meat, and it is super delicous. Easy to make, and looks great too. Nice and golden brown and crispy. I'm going to try it with some stir fried bok choy. Thank you!!! :) Anne
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posted Jun 28, 2005 by AnnieBananie  email this chef

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BigOven Premium Member admin

Really, REALLY delicious Sherri. For this recipe, you get a medal from me next time I have one to offer! A couple of notes/variations: (1) I used a mix of Reggiano and Parmesean, (2) I made the Sage Butter sauce, which was TERRIFIC -- I didn't add the cream until the reduction completed, so the cream wouldn't break, (3) Due to dinner guest timing I left the chicken in the 400 degree oven for 12 minutes or so and it was still extremely moist and not overcooked. Will definitely make this again. Paired with asparagus and boiled red bliss potatoes. Perfect for a rainy night's dinner.
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posted Jun 11, 2005 by BigOven Premium Member admin  email this chef

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Sherri

[I made edits to this recipe.]
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posted Jun 03, 2005 by Sherri  email this chef

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Sherri

An excellent Crusted Chicken. Parmesan is a nice addition. Very good served with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary. [I posted this recipe.]
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posted Feb 27, 2005 by Sherri  email this chef