Why You’ll Love This this Golden Parmesan-Crusted Chicken
This golden, crispy chicken delivers restaurant-quality results right in your own kitchen, with a crunchy parmesan crust that’ll make you wonder why you ever bothered with plain old breaded chicken.
The rich, buttery lemon-sage sauce takes this dish from “pretty good weeknight dinner” to “wow, did I really make this myself” territory.
Plus, once you get the hang of the egg-and-crumb routine, it’s honestly easier than trying to remember which drive-thru has the best chicken sandwich this week.
Ingredients List
This golden parmesan-crusted chicken comes together with ingredients you probably already have lurking in your fridge and pantry, plus a few special touches that make all the difference.
For the Chicken:
- 4 boneless skinless chicken breast halves
- 2 egg whites
- 2 teaspoons cornstarch
- 1 lemon, juiced (half for chicken, half for sauce)
- 1 cup coarse dry breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/2 cup grated parmesan cheese
- 1 lemon, zested and minced
- 3 tablespoons olive oil
For the Sauce:
- 3 tablespoons minced shallots
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 5 tablespoons cold unsalted butter, cubed
- 1-2 teaspoons minced fresh sage
- Salt, white pepper, and cayenne to taste
Health Considerations:
- This recipe packs some serious calories thanks to the heavy cream and butter sauce, but you can lighten things up by using half-and-half instead of cream.
- The parmesan crust gives you protein and calcium, though it’s not exactly diet food.
- Using egg whites instead of whole eggs cuts down on cholesterol.
- Fresh herbs like parsley and sage add antioxidants without any guilt.
- Consider serving with a big salad or roasted vegetables to balance out all that delicious richness.
Step by Step Directions
This elegant parmesan-crusted chicken recipe combines a crispy, golden coating with a rich cream sauce for a restaurant-quality dish you can make at home.
Preparing the Chicken:
- Pound chicken breasts to an even 1/2-inch thickness.
- Whisk together egg whites, cornstarch, and half the lemon juice in a shallow dish.
- Combine breadcrumbs, parmesan cheese, parsley, salt, pepper, and lemon zest in a second shallow bowl.
- Dip each chicken breast first in the egg mixture, then coat thoroughly with the breadcrumb mixture.
- Pat crumbs firmly onto both sides of chicken (don’t worry if some fall off).
- Place crusted breasts on a wire rack and let rest for 20-30 minutes to set the coating.
Cooking the Chicken:
- Preheat oven to 450°F.
- Heat olive oil in a large, nonstick, oven-proof skillet over medium-high heat.
- Sauté chicken for about 3 minutes until golden brown and crisp.
- Carefully flip with a spatula and transfer skillet to the preheated oven.
- Roast for 8 more minutes until chicken is cooked through.
Making the Sauce:
- While chicken roasts, sauté minced shallots in 1 tablespoon butter in a small saucepan over medium heat for 2-3 minutes until soft.
- Add white wine, heavy cream, chicken broth, and remaining lemon juice.
- Simmer until reduced by half, about 8-10 minutes.
- Remove from heat and whisk in remaining cold butter one tablespoon at a time.
- Stir in minced sage and season with salt, white pepper, and cayenne to taste.
- Serve chicken immediately topped with the warm sauce.
Having a quality professional kitchen knife set will make all the preparation steps much easier and more efficient.
Substitutions and Variations
Protein Swaps:
- Turkey cutlets work beautifully here, though they cook a bit faster so keep an eye on them.
- Pork tenderloin medallions make this feel extra fancy, just pound them thin like the chicken.
- Even thick white fish fillets can handle this treatment, though skip the oven step and just pan-fry them through.
Cheese Escapades:
- Pecorino Romano brings more bite than parmesan if you’re feeling feisty.
- Mix half parmesan with half asiago for something a little nuttier.
- Gruyere makes the whole thing taste mysteriously French and sophisticated.
Breadcrumb Options:
- Panko creates an extra-crispy crust that’s almost restaurant-level dramatic.
- Crushed cornflakes sound weird but trust me, they’re golden magic.
- Day-old sourdough makes the most incredible homemade breadcrumbs, way better than store-bought.
Sauce Switches:
- Swap the cream for crème fraîche if you want something tangier.
- Use chicken stock instead of cream for a lighter pan sauce that won’t make you feel guilty.
- Lemon butter sauce keeps things simple, just butter, lemon juice, and fresh herbs.
Herb Variations:
- Fresh thyme instead of sage gives it more of a Sunday dinner atmosphere.
- Rosemary works too, but chop it super fine or it’ll be like eating pine needles.
- Basil in the crust makes everything taste vaguely Italian, which never hurts anyone.
Additional Things to Serve With This Dish
This chicken deserves sides that won’t compete for attention but will make the whole plate sing together.
- Roasted vegetables – Brussels sprouts, carrots, or asparagus get crispy edges that play nicely with the crunchy chicken crust, plus they soak up any extra sauce you drizzle around.
- Creamy mashed potatoes – Because sometimes you need something soft and buttery to balance all that golden crispiness, and they’re basically edible pillows for your fancy chicken.
- Simple pasta – Angel hair or linguine tossed with olive oil, garlic, and maybe some of those leftover herbs, nothing too saucy since the chicken already brings its own party.
- Rice pilaf – The nutty, fluffy grains are perfect sauce-soakers, and it feels a little more elegant than plain white rice without being fussy.
- Caesar salad – The crisp romaine and tangy dressing cut through the richness, plus you’re already in parmesan territory so why not lean into it.
- Garlic bread – Okay, this might be carb overload with the breaded chicken, but sometimes you just need to embrace the comfort food moment and live your best life.
- Steamed broccoli – When you want something green and virtuous on the plate, though honestly, drizzle some of that lemony sauce over it because plain steamed vegetables are nobody’s favorite.
- Wild rice – Earthy and chewy, it makes the whole meal feel more sophisticated, like something you’d order at a restaurant where they fold the napkins into swans.
Cooking Tips & Tricks (Chef’s Notes)
Getting this chicken right is all about timing and not overthinking the process.
- Let that crust set – Those 20-30 minutes on the wire rack aren’t just for show, they’re what keeps your beautiful coating from sliding right off into the pan like a sad, expensive mess.
- Don’t flip too early – I know it’s tempting to peek and poke, but let that first side get properly golden before you even think about turning it, otherwise you’ll end up with chicken that looks like it got in a fight with the breadcrumbs and lost.
- Use a meat thermometer – Because nobody wants to serve rubber chicken or, worse, chicken that’s still doing the cha-cha in the middle, aim for 165°F and your guests will actually want to come back for dinner.
- Make the sauce while the chicken roasts – Multitasking is your friend here, and that sauce needs time to reduce anyway, so why stand around staring at the oven like it’s going to cook faster under pressure.
- Don’t skip the butter cubes – Adding cold butter one piece at a time might feel fussy, but it’s what makes the sauce silky instead of broken and sad, trust the process even when it feels like you’re being ridiculously precious about dairy.
- Pound evenly – Uneven chicken breasts cook like a disaster waiting to happen, with thick parts still raw while thin parts turn into chicken jerky, so grab that meat mallet and show them who’s boss.
- Rest before slicing – Just like any good protein, let it sit for a few minutes after cooking so the juices don’t run all over your cutting board like they’re trying to escape.
Nutritional Facts
This crispy, restaurant-quality chicken delivers solid protein with indulgent flavors that come at a reasonable caloric cost.
- Calories per serving: Approximately 520-580 calories (based on 4 servings)
- Protein powerhouse: 45-50 grams of high-quality complete protein per serving, making this an excellent choice for muscle maintenance and satiety
- Fat content: 28-32 grams total fat, with about 12-15 grams from saturated fat due to the butter, cream, and Parmesan
- Carbohydrates: 15-18 grams, primarily from the breadcrumb coating and minimal amounts from the wine reduction
- Sodium levels: Moderate to high at 800-950mg per serving, largely from the Parmesan cheese and added salt
- Calcium boost: Significant calcium content from the Parmesan cheese, providing about 20% of daily recommended intake
- B-vitamin rich: Excellent source of niacin, B6, and B12 from the chicken, supporting energy metabolism and nervous system function
- Selenium content: High in selenium, an important antioxidant mineral that supports thyroid function
- Cholesterol: Moderate levels at 120-140mg per serving, primarily from the chicken and dairy components
- Zero sugar: Naturally sugar-free, with only trace amounts from the wine which cooks off during reduction
Fun “Did You Know?”
While Parmesan cheese gets its name from the Italian regions of Parma and Reggio Emilia, authentic Parmigiano-Reggiano requires a minimum aging period of 12 months—though the finest wheels age for 24 to 36 months, developing those distinctive crystalline crunches you’ll taste in your golden crust.
I find it fascinating that each wheel weighs about 80 pounds and contains roughly 131 gallons of milk.
The breadcrumb coating technique actually originated in medieval European kitchens as a way to stretch expensive ingredients while adding texture.
Your crispy coating mirrors centuries-old culinary wisdom passed down through generations.
