Here’s a mouthwatering recipe for Garlic Parmesan Crusted Chicken — juicy on the inside, crispy and golden on the outside, with bold garlic and cheesy Parmesan flavor. It’s perfect for a weeknight dinner or impressing guests with minimal effort.
🍗 Garlic Parmesan Crusted Chicken
🧄 Ingredients:
For the Chicken:
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2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 thinner cutlets)
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Salt & black pepper, to taste
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1/2 tsp garlic powder
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1/2 tsp paprika (optional, for color)
For the Breading:
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1/2 cup grated Parmesan cheese (preferably freshly grated)
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1/2 cup seasoned breadcrumbs (or Panko for extra crunch)
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1 tsp garlic powder
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1/2 tsp Italian seasoning
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Pinch of salt and pepper
For the Coating:
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1/4 cup all-purpose flour
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1 egg, beaten
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1 tbsp milk or water
For Cooking:
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2–3 tbsp olive oil or butter (or a mix) for pan-frying
🔪 Instructions:
1. Prep the Chicken:
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Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
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Set up three shallow bowls:
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1 with flour
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1 with beaten egg + milk
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1 with a mix of Parmesan, breadcrumbs, garlic powder, Italian seasoning, and a pinch of salt
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2. Bread the Chicken:
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Dredge each cutlet in flour (shake off excess).
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Dip into the egg wash.
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Press into the Parmesan-breadcrumb mixture until well-coated.
3. Cook:
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Heat oil or butter in a large skillet over medium heat.
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Add chicken and cook 3–5 minutes per side, until golden brown and cooked through (internal temp should reach 165°F / 74°C).
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Adjust heat as needed to avoid burning the crust.
4. Serve:
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Let rest 2–3 minutes before slicing.
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Serve with lemon wedges, over pasta, salad, mashed potatoes, or on its own!
📝 Tips:
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For extra crispiness, use Panko breadcrumbs instead of regular.
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Want to bake it? Place on a parchment-lined baking sheet, drizzle with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
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Add a handful of shredded mozzarella on top and broil for 2–3 minutes for a cheesy topping.