A savory, crispy, and flavorful dish, Garlic Parmesan Chicken brings together tender chicken breasts coated in a golden, crunchy garlic-Parmesan crust. I love how this meal turns a few simple ingredients into something that feels special, whether it’s for a busy weeknight dinner or a casual gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 tablespoons garlic powder
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
2 tablespoons olive oil
2 tablespoons melted butter
1 tablespoon fresh parsley, chopped (optional)
Directions
I preheat my oven to 400°F (200°C).
In a shallow bowl, I combine the Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
In a separate bowl, I beat the eggs.
I dip each chicken breast into the eggs, then dredge them in the breadcrumb mixture, pressing gently so the coating sticks well.
In a large oven-safe skillet, I heat the olive oil and melted butter over medium-high heat.
Once the skillet is hot, I cook the chicken for about 3–4 minutes per side, until it’s golden brown.
I transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (75°C).
I take it out of the oven, garnish with fresh parsley, and serve right away.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories per serving: 350 kcal
Variations
I sometimes swap the chicken breasts for chicken thighs for a juicier bite.
For a spicy kick, I add a teaspoon of red pepper flakes to the breadcrumb mixture.
To make it gluten-free, I use gluten-free panko or crushed cornflakes.
I occasionally add a bit of lemon zest to brighten up the flavors.
For extra cheesiness, I mix in a little shredded mozzarella with the Parmesan.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken in a 350°F oven for about 10–15 minutes to help maintain the crispy texture. Microwaving works too, but it can make the coating softer. If I want to freeze it, I let the chicken cool completely, wrap it tightly, and store it for up to 2 months. I reheat it from frozen in the oven at 375°F until hot throughout.
FAQs
What can I serve with garlic Parmesan chicken?
I usually pair it with roasted vegetables, mashed potatoes, pasta, or a crisp green salad. It goes with just about anything.
Can I make this recipe ahead of time?
Yes, I prep the chicken and coating in advance, then store them separately. When it’s time to cook, I just assemble and bake.
Do I need to use an oven-safe skillet?
It helps, but if I don’t have one, I transfer the browned chicken to a baking dish before placing it in the oven.
Can I use regular breadcrumbs instead of panko?
Yes, but I find that panko gives a crunchier texture. Regular breadcrumbs work in a pinch, though.
How do I know when the chicken is done?
I always check that the internal temperature has reached 165°F (75°C) using a meat thermometer to be sure it’s fully cooked.
Conclusion
Garlic Parmesan Chicken is one of those reliable, go-to recipes that never fails to impress. It’s simple, flavorful, and incredibly satisfying. I love how quickly it comes together with just a few pantry staples, and how versatile it is for different meals and occasions. Whether I’m cooking for the family or meal prepping for the week, this dish always hits the spot.
📖 Recipe:
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Garlic Parmesan Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A savory, crispy, and flavorful dish made with tender chicken breasts coated in a golden garlic-Parmesan crust. Baked instead of fried for a lighter but still satisfying meal.
Ingredients
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 tablespoons garlic powder
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
2 tablespoons olive oil
2 tablespoons melted butter
1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a shallow bowl, combine Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- In a separate bowl, beat the eggs.
- Dip each chicken breast into the eggs, then dredge in the breadcrumb mixture, pressing gently to adhere.
- Heat olive oil and melted butter in a large oven-safe skillet over medium-high heat.
- Cook chicken for 3–4 minutes per side, until golden brown.
- Transfer skillet to the oven and bake for 15–20 minutes, or until internal temperature reaches 165°F (75°C).
- Remove from oven, garnish with fresh parsley, and serve immediately.
Notes
Swap chicken breasts for thighs for a juicier option.
Add red pepper flakes for a spicy twist.
Use gluten-free panko or crushed cornflakes to make it gluten-free.
Add lemon zest for a brighter flavor.
Mix in shredded mozzarella for extra cheesiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 140mg
