Garlic Parmesan Chicken Crispy (Printable Version)
Juicy chicken breasts crusted in garlic-parmesan, pan-seared to crispy, cheesy perfection for flavorful meals.
# What You'll Need:
→ Main Components
01 -
4 boneless, skinless chicken breasts
→ Coating Mixture
02 -
120 ml grated Parmesan cheese
03 -
35 g breadcrumbs (panko or Italian-style)
04 -
3 cloves garlic, minced
05 -
2 tablespoons fresh parsley, chopped
06 -
1 teaspoon dried Italian seasoning
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Cooking Fat
09 -
2 tablespoons olive oil
10 -
2 tablespoons unsalted butter
→ Garnish (Optional)
11 -
Extra grated Parmesan cheese
12 -
Additional chopped parsley
# Steps To Follow:
01 -
Pat chicken breasts dry and flatten to an even thickness using a meat mallet. Season both sides with salt, black pepper, and dried Italian seasoning.
02 -
In a shallow dish, combine grated Parmesan, breadcrumbs, minced garlic, and chopped parsley. Stir well to distribute evenly.
03 -
Press each chicken breast into the coating mixture, ensuring both sides are thoroughly covered.
04 -
Heat olive oil and unsalted butter in a large skillet over medium heat. Place coated chicken breasts in the skillet and cook for 5–6 minutes per side, or until golden brown and the internal temperature reaches 75°C. Adjust heat as necessary to prevent the crust from burning.
05 -
Top hot chicken with extra Parmesan cheese and fresh parsley, if desired. Serve immediately with pasta, salad, or roasted vegetables.
# Notes and Tips:
01 -
For a crispier texture, opt for panko breadcrumbs.
02 -
Avoid overcrowding the skillet; cook in batches if necessary to maintain even browning.
03 -
Add a touch of lemon zest before serving for enhanced freshness and depth.