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Garlic Parmesan Crusted Chicken

This crispy, savory dish delivers big flavor with minimal fuss, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces boneless, skinless chicken breasts (about 6–8 oz each)
Coating
  • 1 cup grated Parmesan cheese (freshly grated for best flavor) Use fresh Parmesan for the best flavor.
  • 1 cup panko breadcrumbs (for extra crunch) Panko gives a lighter crunch.
  • 2–3 cloves garlic, minced (or 1 tsp garlic powder if you’re in a pinch)
  • 1 tsp dried Italian seasoning (or a pinch each of oregano and basil)
  • 1/2 tsp paprika (optional, for color and subtle warmth)
  • Salt and freshly ground black pepper, to taste
Binding
  • 2 large eggs
  • 2 tbsp milk or buttermilk
For Cooking
  • 2–3 tbsp olive oil (for pan-searing) or melted butter (for brushing if baking)
Serving
  • Lemon wedges and chopped parsley, for serving

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels to help the crust stick and get crispy.
  2. If breasts are very thick in the middle, butterfly them or pound to an even 1/2–3/4 inch thickness between two pieces of plastic wrap.
Set Up Dredging Station
  1. In a shallow bowl, whisk together the eggs and milk.
  2. On a plate, combine grated Parmesan, panko, minced garlic, Italian seasoning, paprika, salt, and pepper. Mix well.
Coat the Chicken
  1. Dip each chicken breast into the egg mixture, letting excess drip off.
  2. Press the chicken into the Parmesan-panko mixture to coat. For a thicker crust, repeat the egg and crumb process.
Cook
  1. Option A — Bake: Preheat oven to 425°F (220°C). Place crusted chicken on a lined baking sheet and lightly brush with butter or olive oil. Bake for 18–22 minutes until golden and cooked through.
  2. Option B — Pan-sear: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden, then transfer to a preheated 400°F (200°C) oven for 8–10 minutes.
Rest and Serve
  1. Let the chicken rest for 5 minutes after cooking.
  2. Squeeze lemon and sprinkle parsley over the top. Serve with salad, veggies, or mashed potatoes.

Notes

For a lighter crust, replace half the panko with finely ground almond flour for a low-carb option. For more sauce, drizzle a lemon-garlic butter over the chicken.