There’s just something so satisfying about biting into a perfectly crispy piece of chicken, especially when that crispy coating gives way to juicy, tender meat inside. That’s exactly what you get with this Garlic Parmesan Crusted Chicken. It’s one of those recipes that feels like a restaurant-quality dish, but you can easily pull it off in your own kitchen — even on a busy weeknight.
What I love most about this recipe is how simple ingredients come together to create such incredible flavor and texture. The parmesan and breadcrumbs give the chicken a golden, crunchy crust, while the garlic powder, Italian seasoning, and a touch of smoked paprika add depth and a little extra something that keeps everyone coming back for seconds.
In my house, this recipe is a go-to whenever we want something comforting yet impressive. It’s versatile enough to serve with just about any side — creamy mashed potatoes, roasted veggies, or a fresh green salad. Plus, it’s quick enough for weeknights and special enough for guests. So let’s dive right in and get cooking!
Ingredients You’ll Need
Before we get started, let’s make sure you have everything ready. Here’s what you’ll need for this garlic parmesan crusted chicken:
4 boneless, skinless chicken breasts, pounded to an even thickness
½ cup grated parmesan cheese
½ cup breadcrumbs (panko for extra crispiness)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika (optional)
½ teaspoon salt
¼ teaspoon black pepper
¼ cup all-purpose flour
2 large eggs, beaten
2 tablespoons olive oil (for frying)
Chopped parsley (for garnish)
Why This Recipe Works
There are a few key techniques here that really make this recipe stand out. Pounding the chicken to an even thickness helps it cook evenly, preventing dry spots. The combination of parmesan and panko creates an unbeatable crispy coating, and a quick sear in the skillet locks in the flavor before the chicken finishes cooking in the oven. This two-step cooking method ensures a juicy, tender interior without sacrificing that golden, crispy exterior.
STEP 1: Preheat and Prepare Your Baking Sheet
Start by preheating your oven to 375°F (190°C). You’ll want your oven fully heated by the time you’re done searing the chicken, so don’t skip this step.
Next, line a baking sheet with parchment paper or lightly grease it. This will prevent sticking and make cleanup a breeze. Set the baking sheet aside — you’ll need it after searing the chicken.
STEP 2: Set Up Your Breading Stations
Breading the chicken is a simple, three-step process, but having everything organized ahead of time makes it much easier. You’ll need three shallow bowls:
First Bowl: Add ¼ cup of all-purpose flour.
Second Bowl: Beat 2 large eggs until well combined.
Third Bowl: In this one, mix together:
½ cup grated parmesan cheese
½ cup breadcrumbs (panko if you want extra crunch)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika (if using)
½ teaspoon salt
¼ teaspoon black pepper
Having your breading station ready helps ensure the process flows smoothly and keeps mess to a minimum.
STEP 3: Dredge and Coat the Chicken
Before you start coating, pat the chicken breasts dry with paper towels. This helps the coating stick better.
First, dredge each chicken breast in the flour, making sure it’s completely coated. Shake off any excess flour.
Next, dip the chicken into the beaten eggs, allowing any extra egg to drip off.
Finally, press the chicken into the parmesan-breadcrumb mixture. Make sure each piece is evenly coated on all sides.
At this point, your chicken is fully breaded and ready for the skillet.
Perfecting Your Garlic Parmesan Crusted Chicken: Cooking and Pro Tips
Now that your chicken is fully coated and ready, it’s time for the part where the magic really happens—cooking! This step locks in all those delicious flavors and creates that signature crispy crust. Don’t worry if you’ve never pan-fried and baked chicken before. I’ll walk you through every step to ensure your Garlic Parmesan Crusted Chicken comes out perfect every single time.
STEP 4: Sear the Chicken for a Golden Crust
Before you start cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. You want the oil hot enough to sizzle when the chicken touches it, but not so hot that it burns the coating. A medium heat gives you that sweet spot where the crust turns golden and crisp without overcooking.
Gently place the breaded chicken breasts into the skillet.
Cook for 2 to 3 minutes per side, just until golden brown. You’re not trying to fully cook the chicken here — the oven will handle that part.
Don’t overcrowd the pan. If your skillet isn’t large enough, cook the chicken in batches. This allows each piece to sear properly and prevents steaming.
Once both sides are beautifully golden, you’re ready to move on to baking.
STEP 5: Finish Baking to Juicy Perfection
Transfer the seared chicken breasts to your prepared baking sheet. Space them out evenly so the hot air can circulate and cook them uniformly.
Place the baking sheet in your preheated 375°F (190°C) oven.
Bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). You can check this with an instant-read thermometer for the most accurate results.
Baking allows the chicken to cook through gently, keeping the meat juicy while the coating stays crispy and flavorful.
STEP 6: Rest, Garnish, and Serve
Once the chicken is fully cooked, remove it from the oven and let it rest for 5 minutes. This short resting time allows the juices to redistribute, ensuring every bite is moist and tender.
Finally, garnish with freshly chopped parsley for a pop of color and a hint of freshness. Your Garlic Parmesan Crusted Chicken is now ready to serve!
Helpful Tips for Best Results
Here are a few extra tips that make a big difference in this recipe:
Even Thickness Matters: Pounding the chicken breasts to an even thickness helps them cook evenly and prevents the thinner ends from drying out.
Panko Breadcrumbs for Extra Crunch: While regular breadcrumbs work just fine, using panko gives the coating an extra-crispy texture that’s hard to resist.
Don’t Skip the Pan-Sear: The quick sear locks in moisture and creates a golden crust that baking alone won’t achieve.
Use a Meat Thermometer: This takes the guesswork out of determining when the chicken is done and ensures you won’t accidentally overcook it.
Serving Suggestions
The beauty of Garlic Parmesan Crusted Chicken is how versatile it is. Here are a few of my favorite ways to serve it:
Classic Comfort: Pair it with creamy mashed potatoes and roasted green beans.
Light and Fresh: Serve alongside a crisp garden salad with a light vinaigrette.
Italian Night: Plate it over a bed of buttered pasta or creamy fettuccine Alfredo.
No matter how you serve it, this dish is guaranteed to be a hit at your dinner table.
Garlic Parmesan Crusted Chicken: FAQs and Final Thoughts
We’ve covered all the steps, tips, and serving ideas, but I know that sometimes a few extra questions pop up when you’re trying a new recipe. Let’s go over some of the most common questions to make sure you feel fully prepared to tackle this delicious Garlic Parmesan Crusted Chicken.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, absolutely! Boneless, skinless chicken thighs work wonderfully with this recipe. They tend to be a bit more forgiving and stay very juicy. Just keep in mind that cooking times may vary slightly since thighs are often thicker than breasts.
What can I substitute for panko breadcrumbs?
If you don’t have panko on hand, regular breadcrumbs work perfectly fine. You can also try crushed cornflakes or even crushed crackers for a different texture. Panko simply provides a crispier finish.
Do I have to fry the chicken before baking?
Technically, you could skip the frying step and bake the breaded chicken directly. However, the brief sear in the skillet creates a much more flavorful and crispy crust that baking alone can’t fully replicate. I highly recommend taking the extra few minutes for the pan-fry.
Can I make this recipe gluten-free?
Yes! Use gluten-free flour and gluten-free breadcrumbs to adapt the recipe. Many stores carry gluten-free panko-style breadcrumbs, which work just as well for that perfect crunch.
How do I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat and maintain the crispiness, place the chicken in a 350°F (175°C) oven for about 10-15 minutes or until heated through. Avoid microwaving if possible, as it can make the coating soggy.
Can I freeze Garlic Parmesan Crusted Chicken?
Yes, this chicken freezes well. Allow the cooked chicken to cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven to restore crispiness.
What sides go best with this dish?
The options are endless. Some great pairings include garlic butter pasta, roasted asparagus, Caesar salad, or even a simple rice pilaf. The garlic parmesan flavor pairs well with many sides.
Final Thoughts: A Simple Recipe That Delivers Big Flavor
There you have it — a full guide to making Garlic Parmesan Crusted Chicken that’s crispy, flavorful, and incredibly satisfying. What I love most about this recipe is how it transforms simple, everyday ingredients into something that feels truly special. It’s quick enough for a weeknight meal but also elegant enough to serve to guests.
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Garlic Parmesan Crusted Chicken
Description
This garlic parmesan crusted chicken is crispy on the outside, tender and juicy on the inside, and packed with flavor. The combination of parmesan cheese, breadcrumbs, and aromatic seasonings creates a golden, flavorful crust that pairs perfectly with a variety of side dishes. It’s an easy recipe that delivers restaurant-quality results right from your kitchen.
Ingredients
four boneless, skinless chicken breasts, pounded to an even thickness
one half cup grated parmesan cheese
one half cup breadcrumbs, panko for extra crispiness
one teaspoon garlic powder
one teaspoon Italian seasoning
one half teaspoon smoked paprika, optional
one half teaspoon salt
one fourth teaspoon black pepper
one fourth cup all-purpose flour
two large eggs, beaten
two tablespoons olive oil, for frying
chopped parsley, for garnish
Instructions
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line a baking sheet with parchment paper or lightly grease it and set aside.
Set up three breading stations. In the first shallow bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, mix together the parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper.
Pat the chicken breasts dry with paper towels. Dredge each piece of chicken in the flour, coating evenly and shaking off any excess. Dip the floured chicken into the beaten eggs, allowing the excess to drip off. Press the chicken into the parmesan-breadcrumb mixture, ensuring an even coating on all sides.
Heat the olive oil in a large skillet over medium heat. Add the breaded chicken and cook for two to three minutes per side, or until golden brown. Do not overcrowd the pan and work in batches if necessary.
Transfer the browned chicken to the prepared baking sheet. Bake for fifteen to twenty minutes, or until the internal temperature reaches 165 degrees Fahrenheit or 74 degrees Celsius.
Remove the chicken from the oven and let it rest for five minutes. Garnish with chopped parsley and serve hot.
Notes
For even cooking, pound the chicken breasts to uniform thickness before breading. Panko breadcrumbs create a crispier texture, but regular breadcrumbs can also be used. The brief pan-fry ensures a golden crust, while finishing in the oven cooks the chicken through without drying it out. Serve with a side of vegetables, pasta, or a fresh salad for a complete meal.
