Introduction
Garlic Parmesan Crusted Chicken is a deliciously crispy, juicy, and flavorful dish that’s easy to prepare and perfect for any meal. The combination of garlic, Parmesan cheese, and breadcrumbs creates a golden, crunchy crust while keeping the chicken tender and moist inside. Whether you’re making this for a family dinner or a special occasion, this recipe is sure to impress. Plus, it’s versatile and pairs well with a variety of side dishes like mashed potatoes, roasted vegetables, or a fresh salad.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for spice)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Preparation:
Step 1: Prepare the Breading Station
Set up three shallow bowls:
- In the first bowl, add the flour, salt, pepper, paprika, and cayenne pepper. Mix well.
- In the second bowl, whisk the eggs with milk until combined.
- In the third bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, and Italian seasoning.
Step 2: Coat the Chicken
- Pat the chicken breasts dry with paper towels to remove excess moisture.
- Dip each chicken breast first into the flour mixture, coating evenly.
- Next, dip it into the egg mixture, ensuring it’s fully covered.
- Finally, press the chicken into the breadcrumb-Parmesan mixture, pressing firmly to adhere well.
Step 3: Sear the Chicken
- Heat a large skillet over medium heat and add olive oil and melted butter.
- Once the oil is hot, place the coated chicken breasts in the skillet.
- Sear each side for 2-3 minutes, just until the crust is golden brown (it will finish cooking in the oven).
Step 4: Bake to Perfection
- Preheat the oven to 375°F (190°C).
- Transfer the seared chicken breasts to a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
Step 5: Serve and Garnish
- Let the chicken rest for 5 minutes before slicing.
- Garnish with fresh parsley and serve with lemon wedges for added flavor.
Variation
- Air Fryer Version: Cook the breaded chicken in an air fryer at 375°F (190°C) for 15-18 minutes, flipping halfway through.
- Spicy Kick: Add 1/2 teaspoon of red pepper flakes to the breadcrumb mixture.
- Low-Carb Option: Substitute almond flour for all-purpose flour and use crushed pork rinds instead of panko breadcrumbs.
- Cheesy Twist: Add shredded mozzarella on top during the last 5 minutes of baking for extra cheesiness.
Cooking Note
- If the crust starts browning too quickly while baking, cover loosely with aluminum foil.
- For extra crispiness, broil for 2 minutes at the end of baking.
- Thinly pounded chicken breasts will cook faster and more evenly.
Serving Suggestions
- Side Dish: Serve with garlic mashed potatoes, buttery roasted vegetables, or creamy pasta.
- Sauce: Pair with a homemade garlic aioli, ranch dressing, or honey mustard dip.
- Salad: Complement with a fresh Caesar salad or Caprese salad.
- Sandwich: Use leftovers to make a chicken Parmesan sandwich with marinara and melted mozzarella on a hoagie roll.
Tips
- Always use freshly grated Parmesan for the best flavor.
- Don’t overcrowd the skillet when searing, as it can cause the breading to become soggy.
- Using panko breadcrumbs instead of regular breadcrumbs ensures a crispier texture.
- If your chicken breasts are thick, butterfly or pound them to even thickness before breading.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information:
- Calories: 380 per serving
- Protein: 42g
- Sodium: 520mg
FAQs
1. Can I make this recipe ahead of time?
Yes! You can bread the chicken and store it in the refrigerator for up to 24 hours before cooking.
2. What can I use instead of Parmesan cheese?
If you don’t have Parmesan, try Pecorino Romano or Grana Padano for a similar taste.
3. How do I keep the crust from falling off?
Make sure to press the breadcrumbs onto the chicken firmly and let the breaded chicken rest for 5 minutes before cooking.
4. Can I freeze this dish?
Yes, freeze the fully cooked chicken in an airtight container for up to 3 months. Reheat in an oven at 375°F for 15 minutes.
5. What’s the best way to reheat leftovers?
For crispy results, reheat in an air fryer at 350°F for 5 minutes or in an oven at 375°F for 10 minutes.
Conclusion
Garlic Parmesan Crusted Chicken is a must-try dish that delivers a crispy, cheesy crust and juicy interior. It’s simple yet packed with flavor, making it a family favorite. With easy variations and serving options, this dish can be adapted to fit different tastes and dietary needs. Whether baked, air-fried, or pan-seared, this crispy delight is guaranteed to satisfy. Enjoy your homemade Garlic Parmesan Crusted Chicken with your favorite sides and savor every bite!
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Garlic Parmesan Crusted Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Garlic Parmesan Crusted Chicken is a deliciously crispy, juicy, and flavorful dish that’s easy to prepare and perfect for any meal. The combination of garlic, Parmesan cheese, and breadcrumbs creates a golden, crunchy crust while keeping the chicken tender and moist inside. Whether you’re making this for a family dinner or a special occasion, this recipe is sure to impress. Plus, it’s versatile and pairs well with a variety of side dishes like mashed potatoes, roasted vegetables, or a fresh salad.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for spice)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
Step 1: Prepare the Breading Station
Set up three shallow bowls:
- In the first bowl, add the flour, salt, pepper, paprika, and cayenne pepper. Mix well.
- In the second bowl, whisk the eggs with milk until combined.
- In the third bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, and Italian seasoning.
Step 2: Coat the Chicken
- Pat the chicken breasts dry with paper towels to remove excess moisture.
- Dip each chicken breast first into the flour mixture, coating evenly.
- Next, dip it into the egg mixture, ensuring it’s fully covered.
- Finally, press the chicken into the breadcrumb-Parmesan mixture, pressing firmly to adhere well.
Step 3: Sear the Chicken
- Heat a large skillet over medium heat and add olive oil and melted butter.
- Once the oil is hot, place the coated chicken breasts in the skillet.
- Sear each side for 2-3 minutes, just until the crust is golden brown (it will finish cooking in the oven).
Step 4: Bake to Perfection
- Preheat the oven to 375°F (190°C).
- Transfer the seared chicken breasts to a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
Step 5: Serve and Garnish
- Let the chicken rest for 5 minutes before slicing.
- Garnish with fresh parsley and serve with lemon wedges for added flavor.
Notes
General Notes:
- Ensure that the chicken breasts are of even thickness for consistent cooking.
- Using panko breadcrumbs rather than regular breadcrumbs adds extra crispiness.
- Freshly grated Parmesan cheese gives better texture and flavor compared to pre-packaged shredded cheese.
- Let the breaded chicken rest for 5 minutes before cooking to help the coating adhere properly.
- Searing the chicken before baking locks in moisture while creating a crispy exterior.
Cooking Notes:
- If the crust browns too quickly in the oven, loosely cover the chicken with aluminum foil.
- Use a meat thermometer to check the internal temperature (165°F / 75°C) to prevent overcooking.
- If baking alone without prior searing, bake at 400°F (200°C) for 25-30 minutes.
- For extra crispiness, finish under the broiler for 2-3 minutes.
Storage & Reheating Notes:
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Wrap the fully cooked chicken in plastic wrap, store in a freezer bag, and freeze for up to 3 months.
- Reheating: For crispy texture, reheat in an air fryer (350°F for 5-6 minutes) or in an oven (375°F for 10 minutes).
Ingredient Notes:
- Low-Carb Alternative: Substitute almond flour for all-purpose flour and crushed pork rinds for panko.
- Extra Flavor: Add 1 teaspoon of Dijon mustard to the egg mixture for a tangy taste.
- Herb Enhancement: Fresh herbs like thyme, rosemary, or basil can be added for additional depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking & Pan-Searing
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380 per serving
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 120mg