Cooper’s Hawk Dana’s Parmesan Crusted Chicken Recipe: Crispy Cheese Crust Delight

I’ve recreated Cooper’s Hawk Dana’s Parmesan Crusted Chicken Recipe with its signature crispy cheese crust. This dish delivers restaurant-quality results at home with simple ingredients and precise cooking techniques.

The parmesan crust adds a golden, crunchy exterior while keeping the chicken juicy inside. By following this recipe, you’ll achieve perfectly cooked chicken with a deliciously crispy crust every time.

Ingredients for Cooper’s Hawk Dana’s Parmesan Crusted Chicken

Simple ingredients come together to create this restaurant-quality dish with a crispy parmesan crust.

For the crispiest crust, Panko breadcrumbs are essential. Look for them in the international section of most supermarkets or at Whole Foods. Freshly grate your Parmesan—pre-grated doesn’t melt as well. For the chicken, pound breasts to even thickness so they cook uniformly.

No Italian seasoning? Mix your own using dried basil, oregano, and thyme. For extra crispiness, try chilling the breaded chicken for 30 minutes before frying. If you don’t have marinara sauce, a simple tomato sauce with garlic and herbs works beautifully.

This recipe reheats well in the oven at 350°F for about 15 minutes. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze individual portions for up to 3 months.

Step-by-Step Instructions for Dana’s Parmesan Crusted Chicken

Follow my detailed guide to achieve that signature crispy parmesan crust and juicy chicken.

Step 1: Prepare the Breading Station

Start by setting up your breading station. In one shallow dish, place the 1 cup All-Purpose Flour. In another, beat the 2 whole Large Eggs until well mixed. In a third dish, combine the 1.5 cups Panko Breadcrumbs and 1 cup Parmesan Cheese, mixing thoroughly to ensure even distribution of the cheese. I like to use a fork to mix these dry ingredients together, ensuring they are well incorporated.

Having everything ready in advance makes the breading process smoother and more efficient. Make sure your ingredients are at room temperature for better adhesion.

Step 2: Bread the Chicken Breasts

Take each of the 4 whole Boneless, Skinless Chicken Breasts and dredge them in the flour, coating both sides evenly and shaking off any excess. Then, dip the floured chicken into the beaten eggs, making sure they’re fully coated. Finally, press the chicken into the breadcrumb-Parmesan mixture, ensuring it adheres well to both sides. I find that pressing the crumbs onto the chicken helps them stick better during cooking.

The key to a good crust is even coating and gentle handling. Don’t overhandle the chicken as it can cause the breading to fall off during cooking.

Step 3: Sear the Breaded Chicken

Heat 0.25 cup Extra-Virgin Olive Oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the breaded chicken breasts. Sear for 3-4 minutes on each side until they develop a golden brown crust. You may need to adjust the heat to prevent burning while achieving the desired color.

Don’t overcrowd the pan; cook in batches if necessary. This ensures each piece has enough room to cook evenly. Once seared, transfer the chicken to a baking sheet.

Step 4: Finish Cooking and Add Marinara Sauce

Preheat your oven to 375°F. Place the baking sheet with the seared chicken in the oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F. While the chicken is baking, heat the 2 cups Marinara Sauce in a saucepan over low heat.

To add an extra layer of flavor, sprinkle a pinch of Dried Italian Seasoning and Garlic Powder over the chicken before baking. Once the chicken is done, let it rest for a few minutes before serving with the warmed marinara sauce.

Step 5: Garnish and Serve

To serve, place a cooked chicken breast on each plate and spoon some of the warmed marinara sauce over the top. Garnish with chopped Fresh Parsley and a sprinkle of extra Parmesan Cheese if desired. The parsley adds a fresh contrast to the rich, cheesy crust.

For an authentic touch, serve with your choice of sides, such as pasta or roasted vegetables, and enjoy the crispy, cheesy goodness of this parmesan crusted chicken.

Creative Variations of These Flavors

Italian-Style Variations

To give this dish a more authentic Italian flavor, try adding 1 tsp dried oregano and ½ tsp dried basil to the breadcrumb mixture. You can also mix some chopped fresh parsley into the Parmesan cheese for added freshness. Serve with a side of spaghetti aglio e olio for a complete Italian meal.

Spicy Parmesan Crust

For those who like a little heat, add ¼ tsp red pepper flakes to the breadcrumb mixture. This gives the crust a nice kick without overpowering the other flavors. You can also sprinkle some chopped jalapeños on top of the chicken before baking for an extra spicy kick.

Garlic Lover’s Version

To make this dish more garlicky, mix 2 minced garlic cloves into the breadcrumb mixture. You can also rub the chicken breasts with 1 minced garlic clove before breading them. This will give the chicken a deeper, richer flavor that pairs well with the marinara sauce.

Mediterranean Twist

For a Mediterranean-inspired version, add 1 tsp dried thyme and 1 tsp lemon zest to the breadcrumb mixture. You can also serve the chicken with a side of Greek salad or roasted vegetables for a refreshing contrast to the rich chicken.

Cheesy Variations

To make this dish even cheesier, try mixing some grated mozzarella or ricotta cheese into the breadcrumb mixture. You can also sprinkle some extra Parmesan cheese on top of the chicken before baking for an extra burst of flavor. This will give the crust a creamy, cheesy goodness that’s sure to please. 🔥