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Crispy Parmesan Crusted Chicken Breast Recipe with Easy Fresh Arugula Salad

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A quick and easy recipe featuring boneless chicken breasts coated in a crispy parmesan and panko crust, paired with a fresh, peppery arugula salad tossed with lemon and olive oil. Perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, pounded to even thickness
  • 1 cup grated parmesan cheese (about 100 grams)
  • 1 cup panko breadcrumbs (about 100 grams)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste (preferably kosher salt)
  • Freshly ground black pepper to taste
  • 2 large eggs, beaten
  • Olive oil or avocado oil for frying (about 2 tablespoons)
  • 4 cups fresh arugula (about 120 grams)
  • 1 cup cherry tomatoes, halved (about 150 grams)
  • 1 small red onion, thinly sliced (optional)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly cracked black pepper to taste
  • Shaved parmesan for garnish (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2-inch thickness. (5 minutes)
  2. In one shallow bowl, beat the two large eggs until smooth. In a second shallow bowl, combine the panko breadcrumbs, grated parmesan, garlic powder, onion powder, salt, and freshly ground black pepper. Mix well. (3 minutes)
  3. Dip each chicken breast first into the beaten eggs, letting any excess drip off. Then press it firmly into the parmesan-panko mixture, coating both sides evenly. For extra crispiness, repeat the egg and breadcrumb step once more. (5 minutes)
  4. Heat a large skillet over medium heat and add enough olive oil or avocado oil to coat the bottom (about 2 tablespoons). Heat until shimmering but not smoking. (3 minutes)
  5. Carefully place the coated chicken breasts in the hot pan. Cook for about 4-5 minutes per side, until the crust is golden brown and the internal temperature reaches 165°F (74°C). Avoid moving the chicken too much. (10-12 minutes)
  6. Remove the chicken and let it rest on a wire rack or plate for about 5 minutes. (5 minutes)
  7. While the chicken rests, toss the arugula, cherry tomatoes, and red onion (if using) in a salad bowl. Drizzle with fresh lemon juice and olive oil, then season with salt and pepper to taste. Toss lightly to combine. (5 minutes)
  8. Plate the crispy parmesan crusted chicken breast alongside the fresh arugula salad. Garnish the salad with shaved parmesan if desired. Serve immediately. (2 minutes)

Notes

If the crust browns too fast before the chicken is cooked through, lower the heat slightly and cover the pan loosely with foil for a minute or two. Use freshly grated parmesan for better crust texture. Rest chicken after cooking to keep crust crisp. For gluten-free crust, substitute panko with almond flour or gluten-free panko. Baking option: bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: crispy chicken, parmesan crusted chicken, arugula salad, easy chicken recipe, quick dinner, panko crust, healthy chicken, weeknight meal

Find it online: https://leilameals.com/crispy-parmesan-crusted-chicken-breast-recipe-with-easy-fresh-arugula-salad/