Garlic Parmesan Crusted Chicken Breasts
A delightful dish featuring juicy chicken breasts coated in a crispy, garlic-infused Parmesan breadcrumb crust, perfect for family dinners or cozy weekend meals.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 6 ounces each) Ensure even thickness for consistent cooking.
- 1 cup grated Parmesan cheese Adds a creamy, salty flavor.
- 1 cup breadcrumbs (preferably panko) Panko provides a light, crisp texture.
- 4 cloves garlic (minced) Fresh garlic is essential for flavor.
- 1/4 cup fresh parsley (chopped) A pop of color and freshness.
- 1 teaspoon Italian seasoning Brings depth to the dish.
- 1 teaspoon salt For amplifying flavor.
- 1/2 teaspoon black pepper Adds a hint of spice.
- 1/2 cup all-purpose flour Essential for coating.
- 2 large eggs (beaten) Helps the breadcrumb layer adhere.
- 2 tablespoons olive oil For sautéing the chicken.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pound the chicken breasts to an even thickness of about 1/2 inch.
- In a bowl, mix together the grated Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper.
- Set up a breading station with three bowls: one for the flour, one for the beaten eggs, and one for the breadcrumb mixture.
- Dredge each chicken breast in flour, shake off excess, then dip in beaten eggs, and finally coat with the breadcrumb mixture.
- Heat olive oil in a skillet over medium heat and cook the breaded chicken for 2-3 minutes per side until golden brown.
- Transfer the chicken to the baking sheet and bake for 15-20 minutes, checking that the internal temperature reaches 165°F (75°C).
- Allow the chicken to rest for about 5 minutes before serving.
Notes
Serve with a fresh salad or roasted vegetables, and consider topping with extra parsley or serving with marinara sauce. Avoid common mistakes like not pounding the chicken evenly or skipping the resting period.