STREAMING NOW: Carnivorous
Community Pick

Parmesan Crusted Chicken

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Originally from Cuisine magazine, here is a wonderful way to prepare otherwise boring boneless, skinless chicken breasts. The crust on this chicken is delicious and the sage-butter sauce is divine! Excellent served with roasted new potatoes. Don't be intimidated by the number of ingredients or steps - it truly is simple to prepare. Prep time includes "resting" time for the crust.”

Ingredients Nutrition


  1. For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
  2. Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
  3. Set aside.
  4. Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
  5. Individually dip chicken brests first in egg mixture, then in crumbs.
  6. Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
  7. Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
  8. After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
  9. Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
  10. Roast chicken until done, about 8 more minutes.
  11. While chicken is roasting, prepare sauce.
  12. For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
  13. Add wine, cream, broth, and remaining lemon juice.
  14. Simmer until reduced by half, 8-10 minutes.
  15. Whisk in remaining butter, one tablespoon at a time, stirring constantly.
  16. Add sage and seasonings.
  17. Place roasted chicken on a plate and top with sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a