If there’s one dish I’ve made countless times, it’s Ina Garten’s Parmesan Chicken. It’s a reliable crowd-pleaser that balances crispy, golden chicken with a fresh, tangy salad — the ultimate combination of hearty and refreshing. Whether you’re cooking for a special guest or whipping up a weeknight dinner, this recipe never fails. Let’s dive into how you can create this irresistible classic right in your own kitchen.
Why You’ll Love This Recipe
- Simple Ingredients: Everything you need is likely already in your pantry.
- Quick Prep: With a few easy steps, your chicken will be ready to cook.
- Delicious Pairing: The crisp, warm chicken topped with a chilled lemon-dressed salad is a perfect harmony of flavors.
How to Make Parmesan Chicken
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
- 1 tablespoon water
- 1 cup seasoned bread crumbs (store-bought is fine)
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- For the Salad:
- 1/4 cup freshly squeezed lemon juice (from about 1-2 lemons)
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 cups mixed salad greens (washed and dried)
- Shaved Parmesan for garnish
Instructions
Step 1: Prepare the Breading Stations
In three shallow bowls or plates:
- Bowl 1: Mix 1 cup of flour with 1 teaspoon of salt and 1 teaspoon of pepper.
- Bowl 2: Beat 2 large eggs with 1 tablespoon of water until well blended.
- Bowl 3: Combine 1 cup of seasoned bread crumbs with 1/2 cup of finely grated Parmesan cheese.
Step 2: Prep the Chicken
Place the chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or meat mallet, pound each chicken breast to an even thickness, about 1/4 inch thick. This ensures the chicken cooks evenly and remains tender.
Step 3: Bread the Chicken
Dip each chicken breast first in the flour mixture, shaking off any excess. Next, coat it in the egg wash, then press it firmly into the breadcrumb and Parmesan mixture until thoroughly coated.
Step 4: Cook the Chicken
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, add the breaded chicken breasts. Cook for 2-3 minutes on each side until golden brown and crispy. The chicken should bounce back when pressed lightly, indicating it’s fully cooked.
Step 5: Keep Warm
Transfer the cooked chicken to a baking sheet and place it in a preheated 200°F oven to keep warm until ready to serve.
Step 6: Make the Lemon Vinaigrette
In a small bowl, whisk together 1/4 cup of freshly squeezed lemon juice, 1/2 cup of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Step 7: Toss the Salad
In a large bowl, toss the mixed salad greens with the lemon vinaigrette until evenly coated.
Step 8: Plate and Serve
Place each chicken breast on a serving plate. Top with a generous handful of the dressed salad and finish with shavings of Parmesan cheese.
Tips for Success
- Fresh Ingredients: Fresh Parmesan and crisp greens make a big difference.
- Don’t Skip the Pounding: Flattening the chicken ensures even cooking and tenderness.
- Keep It Warm: Using the low oven trick keeps the chicken crispy without overcooking.
- Make Ahead: Bread the chicken in advance and refrigerate for up to a few hours before cooking.
Why This Recipe Works
The beauty of Ina Garten’s Parmesan Chicken lies in its simplicity. The crispy Parmesan crust locks in moisture, while the bright lemon vinaigrette cuts through the richness, creating a perfectly balanced bite. It’s elegant enough for entertaining yet simple enough for a casual family meal.
Give this recipe a try the next time you want to impress your guests or just treat yourself to a comforting, delicious dinner. Trust me—everyone will ask for seconds!