While shopping over the weekend I noticed a cookbook with a mouthwatering Parmesan chicken on the cover. I flipped through it and loved how straightforward the recipes were, so I picked it up. Last night I finally tried the Parmesan chicken and was glad I had everything already—boneless skinless chicken thighs, panko, Parmesan, and fresh basil from our herb garden. I chose thighs because they stay juicier than breasts during cooking, and after a quick pan-fry I finished them in the oven so they cooked evenly without drying out. A simple cherry tomato salad tossed with garlic and basil made a bright, refreshing accompaniment. My family adored it—definitely a keeper.
Cooking Tips for Perfect Parmesan Chicken
To achieve a crisp, golden crust, coat the chicken evenly with the Parmesan–breadcrumb mixture. Use three shallow dishes—one with flour, one with beaten eggs, and one with the panko and grated Parmesan—so each piece is dredged and coated cleanly. For extra flavor, stir a pinch of garlic powder or Italian seasoning into the Parmesan mix. Fry the chicken in oil over medium-high heat: the oil should be hot enough to sizzle but not smoking. Sear about two minutes per side until golden, then transfer to a baking sheet and finish in a 350°F oven for 20–25 minutes or until the internal temperature reaches 165°F (74°C). Using a meat thermometer is the safest way to ensure doneness without overcooking. Rest the chicken a few minutes before serving to retain juices.
Serving Suggestions and Pairings
This Parmesan chicken pairs well with many sides. For a heartier meal, serve it with pasta tossed in garlic and olive oil or a creamy risotto. For lighter options, pair it with steamed vegetables, roasted potatoes, or a crisp mixed green salad. A drizzle of balsamic glaze over the chicken adds a sweet-tart contrast that complements the salty Parmesan. In the cherry tomato salad, consider adding fresh mozzarella or sliced avocado for a creamy counterpoint to the crunchy crust. If you enjoy wine with dinner, a chilled Sauvignon Blanc or a light Italian white works nicely with the bright tomato and basil flavors.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work, but they can dry out more easily. Pound them to an even thickness and reduce baking time slightly to avoid overcooking.
What can I substitute for fresh basil?
If you don’t have fresh basil, dried basil can be used—use roughly one-third the amount called for with fresh herbs. Fresh parsley or a small amount of chopped fresh oregano also make good substitutes.
How should I store leftovers?
Keep leftover chicken and salad in separate airtight containers in the refrigerator for up to three days. The tomato salad will soften over time, so it’s best eaten within a day if you want the tomatoes to stay lively.
Can I make this dish ahead of time?
You can prep the chicken by coating it and keeping it chilled until you’re ready to cook, but fry and bake shortly before serving for the best texture. The tomato salad can be assembled a short time before serving.
What else goes well with Parmesan chicken?
Crusty bread is excellent for soaking up juices, and simple lemon-seasoned vegetables brighten the plate. A light pasta, polenta, or a grain salad also pairs well.
Parmesan Chicken with Cherry Tomato Salad
Ingredients
- 1 lb boneless skinless chicken thighs or breasts (about 6 pieces)
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup shredded Parmesan cheese
- 7 tbsp olive oil, divided
- 12 oz cherry tomatoes, quartered
- 1 garlic clove, minced
- 2 tbsp finely chopped fresh basil
- Salt and pepper, to taste
Instructions
- Prepare three shallow dishes: flour in the first, beaten eggs in the second, and a mix of panko and Parmesan in the third. Pat chicken dry and season with salt and pepper. Coat each piece in flour, dip in egg, then press into the panko–Parmesan mixture so it adheres evenly.
- Heat 3 tablespoons of olive oil in a 12-inch nonstick skillet over medium heat. Cook three chicken pieces until golden and crisp, about 2 minutes per side. Transfer to a paper towel–lined plate. Repeat with the remaining 3 tablespoons oil and remaining chicken.
- Place the browned chicken on a foil-lined baking sheet and bake at 350°F (175°C) for 20–25 minutes, or until the chicken reaches 165°F (74°C) internally.
- While the chicken bakes, toss the quartered cherry tomatoes with minced garlic, chopped basil, the remaining 1 tablespoon olive oil, and salt and pepper to taste.
- Serve the chicken topped with the cherry tomato salad and enjoy.
Notes
Recipe adapted from America’s Test Kitchen’s The Best Simple Recipes. Use a meat thermometer to ensure safe and juicy results. For an extra-crispy crust, use panko exclusively and press firmly when coating.
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