Parmesan-Crusted Chicken with Spinach
Have you ever tasted a dish that was so simple yet so satisfying that it left you craving more? This parmesan-crusted chicken with spinach is like that for me and my crew. I think you’ll discover the same thing once you make it.
Parmesan-crusted chicken at the most basic level is kind of similar to chicken parmesan you may enjoy at Italian restaurants—just no tomato-based marinara sauce, basil or mozzarella. Instead, the focus is on the savory, nutty flavors of the parmesan cheese coating and juicy chicken breast.
The combination of crispy parmesan-crusted chicken and sautéed spinach creates a contrast of textures while bringing some healthy greens onto your plates. With a reasonable prep time and not many ingredients, this one is easy for weeknight meals and special occasions alike.
What to serve with parmesan-crusted chicken
Clearly, I like to serve it with spinach and mushrooms, but you could try other sides. If you’re like me, you love to mix it up with different sides, anyway!
Our go-to sides for this parmesan crusted chicken include creamy mashed potatoes, roasted vegetables (like this roasted broccoli!), or a simple salad—a classic Caesar is perfect with this chicken dish.
As for beverages, a glass of chilled white wine or a cold beer are crisp contrasts to the hearty flavors of the cheese, chicken and spinach. Cold iced tea or lemonade are great non-alcoholic choices, too.
For dessert, something light, fruity and tart make a nice contrast. You might consider this strawberry pretzel salad or old-fashioned strawberry layer cake.
Ingredients needed for this parmesan-crusted chicken recipe
Here are the ingredients to shape out your shopping list to make this delicious recipe.
- Chicken Breasts: The dish’s main protein gives it a substantial foundation for other flavors.
- Parmesan Cheese: Brings sharp, nutty flavor to the chicken and a scrumptious texture for the crispy crust.
- Bread Crumbs: Dry bread crumbs help create a crispy and golden brown coating for the chicken. Use panko breadcrumbs for an extra crispy crunch.
- Egg: Binds the breading when you dredge the chicken through it for its coating.
- Water: Thins the egg mixture so it’s easier to work with.
- Flour: Helps the egg mixture adhere to the chicken and creates a base layer for the breading.
- Salt & Black Pepper: Simple seasonings that enhance and balance the overall flavors.
- Frozen Spinach: A nutritious and flavorful side dish that pairs especially well with the parmesan-crusted chicken.
- Lemon Juice: Adds brightness and freshness to the sautéed spinach.
- Sliced Mushrooms: Bring an earthy flavor and meaty texture to the spinach.
Kitchen Equipment Needed
- Large cast iron or skillet
- Two large plates
- Shallow medium bowl
Frequently asked questions about this parmesan chicken recipe
These are the most common questions (and answers) I encounter when I serve this chicken dish. Let me know in the comments if you have a question you do not see covered. I will be glad to get back to you with an answer quickly.
How do you keep breading from falling off chicken parmesan?
To keep breading from falling off chicken parmesan, make sure the chicken is dry before coating it with flour and egg. Also, allow the chicken to rest for a few minutes after breading it, which helps the breading adhere to the chicken. Lastly, always make sure the temperature is correct when you pan-fry or bake the chicken.
How to reheat parmesan-crusted chicken?
To reheat parmesan-crusted chicken, preheat your oven to 350°F. Place the chicken on a baking sheet and bake for 10-15 minutes or until heated through. If the chicken is frozen, thaw it in the fridge overnight before reheating.
Can you freeze parmesan-crusted chicken?
Yes, parmesan-crusted chicken can be frozen. To freeze it, cool the cooked chicken completely, then wrap each breast in plastic wrap and place them in an airtight container or freezer-safe bag. Freeze for up to 2-3 months. To reheat the chicken, thaw it in the refrigerator overnight, then bake at 350°F for 15-20 minutes or until heated through.
More Grandma-Approved Recipes to Try
If you enjoyed this recipe for parmesan-crusted chicken with spinach, then take a look at some of these other yummy recipes:
If you enjoyed this recipe for creamy lemon chicken piccata then take a look at some of these other yummy recipes:
- Quick & Easy Teriyaki Chicken
- Creamy Lemon Chicken Piccata
- Homemade Classic Lasagna Recipe
- Chicken Spaghetti With Rotel
- Roasted Butternut Squash Soup
Parmesan Crusted Chicken with Spinach
Equipment
- 1 Large cast iron or skillet
- 2 Large plates
- 1 Shallow bowl
Ingredients
- 4 chicken breasts
- 1 cup grated parmesan cheese
- 1 cup bread crumbs
- 1 egg
- 1 Tablespoon water
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Optional Sides
- 1 box frozen spinach optional
- 1 Tablespoon lemon juice
- 1 pound sliced mushrooms optional
Instructions
- Cut the chicken breasts in half horizontally to make 8 pieces and pat dry.
- Mix salt, pepper and flour on a large plate.
- In a shallow bowl, mix the egg with 1 tablespoon of water until well combined.
- Mix the grated parmesan cheese an bread crumbs on a plate.
- Dip the chicken pieces into the flour mixture, pressing it on.
- Then dip floured chicken in the egg mixture.
- Then press the chicken into the bread crumb mixture, coating both sides.
- Refrigerate chicken for 1 hour or more. (Can be skipped if in a hurry.)
- Heat the butter in a large skillet or cast iron on medium-high. Brown the chicken on one side, then the other. Use a thin metal or plastic spatula to carefully flip the chicken, so the batter doesn’t come off.
- Reduce the heat, cover the pan and cook the chicken until tender, about 20 minutes.
Optional sides instructions:
- While chicken is cooking, cook spinach according to package. Season with 1 tablespoon of lemon juice and a salt to taste.
- Remove chicken from pan and keep warm.
- Once chicken is removed from the pan, saute the mushrooms in remaining pan drippings until tender. Serve over spinach.
