Garlic Parmesan Crusted Chicken

Description

Garlic Parmesan Crusted Chicken is a crispy, flavorful chicken dish where juicy chicken breasts are coated with a savory mix of breadcrumbs, Parmesan cheese, and garlic, then baked or pan-fried to perfection. The golden crust delivers a satisfying crunch, while the tender chicken inside stays moist and delicious. It’s perfect for weeknight dinners or special occasions.

Ingredients for Garlic Parmesan Crusted Chicken

• 4 boneless, skinless chicken breasts

• 1 cup breadcrumbs (Panko for extra crunch or regular)

• ½ cup freshly grated Parmesan cheese

• 2 cloves garlic, minced (or 1 tsp garlic powder)

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 2 large eggs, beaten

• 2 tbsp olive oil (for pan-frying) or cooking spray (for baking)

• Optional garnish: chopped parsley, lemon wedges

Instructions

1. Prepare the coating:
In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic, Italian seasoning, paprika, salt, and pepper.

2. Prepare the chicken:
Pat chicken dry. Pound to even thickness if needed for uniform cooking.

3. Dredge:
Dip each chicken breast into beaten eggs, letting excess drip off. Coat evenly with breadcrumb mixture, pressing gently so it sticks.

4. Cook:

• For Baking: Preheat oven to 400°F (200°C). Place chicken on a greased baking sheet. Spray lightly with cooking spray. Bake 20–25 minutes, flipping halfway, until golden brown and cooked through (internal temp: 165°F / 74°C).

• For Pan-Frying: Heat olive oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden and fully cooked.

5. Serve:
Garnish with fresh parsley and a squeeze of lemon for brightness.

Notes

• Use Panko breadcrumbs for extra crunch; regular breadcrumbs give a finer coating.

• Freshly grated Parmesan works better than pre-shredded for flavor and texture.

• If you prefer a lighter version, bake instead of pan-fry.

• For extra flavor, marinate chicken in olive oil, garlic, and lemon juice for 30 minutes before coating.

Tips

• Let the coated chicken rest for 5–10 minutes before cooking to help the crust stick better.

• Avoid flipping too often; this helps keep the crust intact.

• To make it gluten-free, use almond flour or gluten-free breadcrumbs.

• Add a pinch of cayenne or chili flakes for a spicy twist.

Servings

Serves: 4
Serving Size: 1 chicken breast

Nutritional Info (Per Serving, baked version)

• Calories: ~310

• Protein: 33g

• Carbohydrates: 12g

• Fat: 14g

• Fiber: 1g

• Sodium: 510mg

• Sugar: 1g

Benefits

• High protein for muscle repair and satiety.

• Baked version is lower in fat but still flavorful.

• Parmesan provides calcium and a rich umami taste.

• Easy to adapt for low-carb or gluten-free diets.

Q&A

Q1: Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and will work well. Adjust cooking time slightly since they may take longer.

Q2: Can I prepare it ahead of time?
Yes. Coat the chicken and refrigerate for up to 6 hours before cooking.

Q3: How do I keep the crust from falling off?
Make sure the chicken is dry before coating, press the crumbs on firmly, and avoid moving the chicken too much while cooking.

Q4: Can I air fry this?
Absolutely. Air fry at 375°F (190°C) for about 10–12 minutes, flipping halfway.

Q5: What can I serve it with?
It pairs well with roasted vegetables, mashed potatoes, pasta, or a fresh salad.