🍗 Garlic Parmesan Crusted Chicken
Ingredients
(Serves 4)
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4 boneless, skinless chicken breasts
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½ cup all-purpose flour
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2 eggs, beaten
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1 cup panko breadcrumbs
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½ cup Parmesan cheese, grated
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2 tsp garlic powder (or 3 cloves fresh garlic, minced)
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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2–3 tbsp olive oil (for pan-frying) or cooking spray (for baking)
Instructions
1. Prep the coating
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In one shallow bowl, place flour.
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In a second bowl, beat the eggs.
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In a third bowl, combine panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
2. Coat the chicken
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Dredge each chicken breast in flour, shaking off excess.
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Dip into beaten eggs.
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Press into the Parmesan-panko mixture until fully coated.
3. Cook the chicken
Option A – Pan-fry:
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Heat olive oil in a large skillet over medium heat.
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Cook chicken 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
Option B – Bake:
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Preheat oven to 400°F (200°C).
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Place coated chicken on a greased or parchment-lined baking sheet.
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Lightly spray tops with cooking spray.
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Bake for 20–25 minutes until golden and cooked through.
4. Serve
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Let rest 3–5 minutes before slicing.
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Serve with roasted vegetables, mashed potatoes, or a fresh salad.
💡 Tips
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For extra garlic flavor, mix minced fresh garlic into the melted butter and brush over the chicken before baking.
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Swap panko for crushed cornflakes for a crunchier crust.
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Add a sprinkle of parsley or basil before serving for a fresh touch.
I can also give you a quick air fryer version that’s crispy without any added oil — perfect for a lighter meal. Do you want that version too?
