Parmesan Herb Panko Crusted Chicken
Not to sound dramatic or anything (because we never talk in superlatives around here, ha) – but this is the best chicken I’ve ever made. We’ve all feel the hatred for blah chicken breasts, but this is completely delicious. Juicy meat with a flavorful and crispy crust for the win. Even the husband agreed, and trust me when I say that he does NOT get excited about chicken.
Parmesan Herb Panko Crusted Chicken, adapted from Food 52
serves 2-4, depending on how much meat you eat
2 large chicken breasts, split horizontally and pounded to even thickness (we ended up with 4, 4 oz pieces)
1/3 – 1/2 cup plain Greek yogurt
salt, pepper, and garlic powder
1 cup panko breadcrumbs
1/2 cup Parmesan cheese, grated
2-3 tablespoons minced herbs of your choice (I used parsley, basil, chives, and marjoram)
3 tablespoons olive oil
After pounding chicken, sprinkle both sides of each breast with salt, pepper, and garlic powder. Spread Greek yogurt onto one side of each breast.
In a shallow dish, combine the panko, Parmesan, and herbs. Place chicken yogurt-side down into breadcrumbs, pressing to make sure they adhere. Spread the remaining Greek yogurt on the other side of the breasts. Flip chicken, coating the other side with breadcrumbs. You might want to flip them back and forth a few times to make sure you get the chicken fully coated.
Heat oil in a large cast iron skillet until hot but not smoking. Add chicken to skillet and cook for 3 minutes per side, until golden brown and chicken is cooked through. If for some reason chicken is not cooked through, you can place the breasts on a baking sheet in a 350˙ oven for 5 minutes or so. Alternately, you can keep them warm in a 200˙ oven for a little longer.