Garlic Parmesan Crusted Chicken Breasts You’ll Want Every Week
Crispy, golden-brown chicken breasts coated in a savory garlic-Parmesan crust. Juicy interior meets crunchy exterior in this 35-minute weeknight staple that pairs perfectly with rice or vegetables.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
- Category: quick
- Method: Baking
- Cuisine: American
Ingredients
4 (6 oz) boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
4 cloves garlic
1/4 cup chopped fresh parsley
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour
2 large room-temperature eggs
2 Tbsp olive oil
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper
Butterfly chicken by placing between plastic wrap and gently pounding to 1/2″ thickness
In a medium bowl, mix Parmesan, panko, garlic, parsley, Italian seasoning, salt, and pepper
Set up a breading station with three shallow bowls: 1) flour seasoned with salt, 2) beaten eggs mixed with 1 tsp water, 3) garlic-herb mixture
Dredge each chicken breast in flour, shaking off excess, then dip in egg solution for 10-15 seconds, allowing it to absorb. Press firmly into breadcrumb mix to coat evenly
Arrange on prepared baking sheet and drizzle with 1 Tbsp olive oil. Bake 20-25 minutes, flipping halfway, until golden and internal temperature reaches 165°F
Notes
Use frozen chicken breasts if fresh; thaw completely before pounding
For extra crunch, refrigerate coated chicken bands for 15 minutes before baking
Serve with lemon wedges to brighten flavors
Store leftovers airtight in fridge up to 3 days
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 1g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg