Sesame Crusted Chicken Breast

My parmesan sesame chicken is one of my favourite easy chicken recipes. It takes minutes to prepare, ideal after a long day, when I don't want to spend too long cooking, but want something tasty to eat!

There's no complicated processes in this easy sesame crusted chicken recipe. Just flatten the chicken so it's all the same thickness, prepare the sesame coating and coat the chicken, then pan fry until golden.

I've opted to use sesame seeds on the chicken breast as I wanted a gluten free, high protein option. Not only do the seeds go crunchy when cooked, they also add a lovely nutty flavour.

Recipe ingredients

• Chicken - I used free range chicken breasts for this recipe. I recommend boneless, skinless chicken as it makes it really easy to prepare.
• Egg: I use beaten egg to help the sesame coating stick to the chicken.
• Seasoning: I season the egg with sea salt & black pepper. I also use some Italian seasoning in the sesame seed coating.
• Oil: I use regular olive oil to cook the chicken.
• Seeds: I use sesame seeds to form the base of the coating mixture.
• Cheese - I've used Parmesan cheese as the strong flavour means a little goes a long way and you don't need to much as you would if using a milder cheese.
• Fresh herbs: I use fresh chopped parsley to flavour the coating.

How to make sesame crusted chicken breast

• Place the chicken breasts onto a chopping board and cover with clingfilm. Using a rolling pin (or meat tenderizer if you have one), gently bash the chicken breasts until they flatten to the same thickness all over.
• Ensure each chicken breast is around the same thickness so they cook evenly and at the same time.
• Beat the egg in a bowl and season with salt and pepper. Place the chicken breasts into the bowl, one at a time, and completely coat in the seasoned egg mixture.

• Mix all the ingredients for the sesame seed crumb together on a large plate.
• Now remove the chicken breast from the egg, shake off any excess egg, and place into the sesame seed crumb mixture. Coat both sides of the chicken breast in this mixture.
• Repeat the crumbing process with the second chicken breast.

• Place a non-stick frying pan over medium-high heat and add the oil. When the oil is hot, place the chicken breasts into the pan and cook for 3-5 minutes until golden brown. .
• Now turn the chicken over and cook for a further 3-5 minutes on the second side, until the internal temperature of the chicken reaches 74C (165F).
• Remove from the pan and set aside for 5 minutes to rest, before serving.

TOP TIP: I recommend using a meat probe thermometer to check the internal temperature when cooking any meat.

Recipe variations

• Chicken - I've used boneless, skinless chicken breast in this recipe, but you could also use the same method with chicken thighs.
• Pork - this sesame crumb coating would also work well with pork.
• Cheese - I've used Parmesan cheese, but pecorino romano, or grana padano would be great substitutes.
• Fresh herbs - I've used fresh chopped parsley, but you could also use some fresh basil or thyme in this recipe.
• Seasoning - I've used Italian seasoning which goes with the other flavours, but you can use any dried spice in the coating, try smoked paprika, Chinese 5-spice, garlic powder, onion powder, chili powder, or even some chilli flakes (red pepper flakes).
• Chicken Strips - I've opted to cook the whole chicken breast, but you can make your own chicken strips if you prefer.

Serving suggestions

When serving my Parmesan sesame chicken I like to add some extra veggie sides. Try my celeriac remoulade, fennel and apple slaw, bean salad, spicy chickpea salad with harissa dressing, or this easy lettuce salad with fresh herbs.

If you prefer to add some potatoes like my warm vegan potato salad, easy boulangère potatoes, or my fried potatoes with garlic and thyme.

Any leftover chicken is great cut up into strips and added to your favourite salad for any easy lunch the next day.

Useful hints and tips

1. When flattening chicken breasts don't be to heavy handed, just apply enough pressure to flatten the meat but not break it apart.
2. Only flatten the thicker parts of the chicken breast so that it's the same size all over. This ensures the chicken will cook evenly and you won't have one dry end, and one undercooked end.
3. When coating chicken (or indeed any meat/seafood/vegetable) I always use a wet hand to dip into the egg, and a dry hand to coat the meat in. This saves the coating from sticking to your hands and the constant need to continually wash them.
4. Dairy free: for dairy free diners, swap the Parmesan cheese for a dairy free alternative.
5. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of my other quick and easy chicken recipes:

• Italian Style Chicken Breast with Ham & Parmesan
• Chicken & Asparagus Salad with Bacon
• Easy Sweet & Sour Chicken
• Easy Chicken Tacos
• Lemon & Paprika Chicken Kebabs

For further great family dining ideas take a look at my Ultimate Guide to Family Dining.