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Southern Dishes

Crispy Parmesan Chicken with Garlic Sauce Delight

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- 4 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - 1 cup grated Parmesan cheese - 2 large eggs, beaten - ¼ cup all-purpose flour The main star here is the chicken. I like to use boneless, skinless chicken breasts. They cook evenly and stay juicy. The panko breadcrumbs and grated Parmesan cheese create a crunchy coating. This mix gives the chicken a golden, crispy texture. Beaten eggs hold everything together, while flour helps the coating stick. - 6 cloves garlic, minced - 1 tablespoon unsalted butter - ½ cup chicken broth - 1 teaspoon crushed red pepper flakes (optional) Fresh garlic cloves bring a bold flavor to the sauce. I use unsalted butter for richness, while chicken broth adds depth. If you like some heat, crushed red pepper flakes are a great choice. - 2 teaspoons garlic powder - 1 teaspoon paprika - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste Seasoning is key to bring out the flavors. Garlic powder and paprika add warmth and a hint of spice. Dried Italian herbs give a nice herbal note. Finally, don’t forget to add salt and pepper, as they enhance all the tastes. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for getting the chicken crispy. Next, line a baking sheet with parchment paper. This helps with cleanup and keeps the chicken from sticking. Now, let’s prepare the coating. In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, dried Italian herbs, salt, and pepper. This mixture will give the chicken its crunchy, cheesy crust. Set up your dredging stations. Place the beaten eggs in one shallow bowl and the all-purpose flour in another. You’ll need these for coating the chicken. Now it’s time for the fun part: dredging. Take a chicken breast and coat it in the flour, shaking off the extra. This step helps the egg stick. Next, dip it in the beaten eggs, letting the excess drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to make it stick. In a large skillet, heat the olive oil over medium heat. Once it’s hot, carefully add the coated chicken breasts. Cook each side for 3-4 minutes until golden brown. Don’t overcrowd the pan, or the chicken won’t crisp up well. Cook in batches if needed. After frying, transfer the chicken to the prepared baking sheet. Bake in the oven for 15-20 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). While the chicken bakes, let’s make the garlic sauce. In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the minced garlic. Sauté for 1-2 minutes until it smells good and turns golden. Next, pour in the chicken broth. Bring it to a simmer and let it cook for 3-5 minutes until it thickens slightly. If you like a bit of spice, stir in crushed red pepper flakes at this stage. When the chicken is done, drizzle the garlic sauce over the top. This adds flavor and moisture. Finish with fresh chopped parsley for a nice touch. To get that perfect crunch, use panko breadcrumbs. They are light and airy, giving your chicken a fantastic texture. Regular breadcrumbs won’t give you the same crunch. For frying, heat your oil well. Aim for about 350°F (175°C). If the oil is too cold, the chicken will absorb it and turn soggy. Fry the chicken for 3-4 minutes on each side. Cook in batches to avoid crowding. This keeps the temperature steady and ensures even cooking. Crispy Parmesan chicken pairs well with sides like roasted vegetables or a fresh salad. Roasted carrots, green beans, or Brussels sprouts add color and flavor. For presentation, serve the chicken on a white platter. Drizzle it with garlic sauce and sprinkle fresh parsley on top. This adds a nice pop of color and makes it look gourmet. To complement your Crispy Parmesan Chicken, a glass of Chardonnay works great. Its buttery notes pair well with the chicken. If you prefer red, a light Pinot Noir is a good choice. For non-alcoholic options, try sparkling water with lemon or a nice iced tea. These drinks balance the rich flavors of the dish. Pro Tips Use Fresh Garlic: Freshly minced garlic gives a more potent and aromatic flavor compared to pre-minced or powdered garlic. Perfectly Crispy Coating: Make sure to press the breadcrumb mixture onto the chicken to ensure it adheres well, resulting in a crispier texture. Monitoring Oil Temperature: Keep the oil at the right temperature by using a thermometer; too hot will burn the coating, and too cool will make it soggy. Rest the Chicken: Let the chicken rest for a few minutes after baking; this allows the juices to redistribute, ensuring a moist and flavorful dish. {{image_2}} For a lighter version, you can swap some ingredients. Use skinless chicken thighs instead of breasts. They add flavor and moisture. You can also try almond flour instead of all-purpose flour. It gives a nice crunch while being lower in carbs. For the breadcrumbs, look for whole wheat panko. It offers a nutty taste and more fiber. If you want gluten-free, use gluten-free breadcrumbs. They work just as well. You can also replace the chicken broth with vegetable broth. This keeps the flavors strong without gluten. To kick up the taste, add spices before coating the chicken. Cayenne pepper adds heat, or try smoked paprika for a twist. Fresh herbs like thyme or rosemary also work great. When it comes to cheese, feel free to mix it up. Use Asiago or Pecorino Romano for a sharper taste. These cheeses melt well and give a fun twist to the dish. Vegetables can add color and nutrition. Try adding spinach or kale. Sauté them lightly and place them under the chicken before baking. Roasted bell peppers or zucchini can also pair nicely. Simply chop them and roast them with olive oil. They add a nice crunch and flavor next to the chicken. You can even serve them on the side for a complete meal. To keep your Crispy Parmesan Chicken fresh, store it right. Place the chicken in an airtight container. You can refrigerate it for up to three days. If you want to keep it longer, freeze it. Wrap each piece in plastic wrap, then place it in a freezer bag. This way, it stays good for about three months. When reheating, you want that crunch back. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Bake for about 10-15 minutes. This helps keep the chicken crispy. For the garlic sauce, gently reheat it in a small saucepan over low heat. Stir often to keep it smooth. If it thickens too much, add a splash of water or broth to loosen it up. What can I substitute for panko breadcrumbs? You can use regular breadcrumbs if you don’t have panko. They will still add some crunch. Crushed cornflakes or even crushed crackers work well too. Just remember, panko is lighter and crispier. How do I know when the chicken is fully cooked? Check the internal temperature of the chicken. It should reach 165°F (75°C). You can use a meat thermometer for this. The chicken should no longer be pink inside and juices should run clear. Can I make the garlic sauce ahead of time? Yes, you can make the garlic sauce ahead. Just store it in the fridge in a sealed container. Reheat it gently before serving, so it stays smooth. What can I use if I don't have chicken broth? You can use vegetable broth as a substitute. Water with a bit of seasoning works too. Just remember to adjust flavors if needed. Can I bake instead of frying the chicken? Yes, baking is a great option! Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet and bake for 20-25 minutes. This keeps it crispy and healthier. How do I prevent the coating from falling off during cooking? Make sure to coat the chicken well. Press the breadcrumb mixture firmly onto the chicken. Also, avoid moving the chicken too much while it cooks. This helps the coating stick better. In this post, we explored the key ingredients and tips for making Crispy Parmesan Chicken. We covered the main components, seasoning, and how to prepare the garlic sauce. I shared steps to ensure your chicken turns out crispy and delicious. Remember, you can easily adapt the recipe with healthier options or extra flavors. With these guidelines, you will create a tasty meal that impresses everyone. Enjoy every crispy bite and have fun experimenting with this dish!

WANT TO SAVE THIS RECIPE?

Ready to elevate your dinner game? In my latest recipe, I’ll show you how to make Crispy Parmesan Chicken with Garlic Sauce that will have everyone asking for seconds. This dish combines tender chicken coated in crunchy panko and Parmesan, drizzled with a rich garlic sauce. Perfect for family dinners or special occasions, you’ll love how simple it is to bring this delicious meal to your table. Let’s get cooking!

Why I Love This Recipe

  1. Crispy Perfection: This chicken is coated in a crunchy, golden layer of panko breadcrumbs and Parmesan, making each bite satisfyingly crispy.
  2. Flavorful Garlic Sauce: The homemade garlic sauce adds an irresistible depth of flavor, elevating the dish to gourmet status.
  3. Easy Preparation: With simple ingredients and straightforward steps, this recipe is accessible for cooks of all skill levels.
  4. Versatile Pairing: This dish pairs wonderfully with various sides, from roasted vegetables to fresh salads, making it perfect for any occasion.

Ingredients

Main Ingredients for Chicken

– 4 boneless, skinless chicken breasts

– 1 cup panko breadcrumbs

– 1 cup grated Parmesan cheese

– 2 large eggs, beaten

– ¼ cup all-purpose flour

The main star here is the chicken. I like to use boneless, skinless chicken breasts. They cook evenly and stay juicy. The panko breadcrumbs and grated Parmesan cheese create a crunchy coating. This mix gives the chicken a golden, crispy texture. Beaten eggs hold everything together, while flour helps the coating stick.

Garlic Sauce Ingredients

– 6 cloves garlic, minced

– 1 tablespoon unsalted butter

– ½ cup chicken broth

– 1 teaspoon crushed red pepper flakes (optional)

Fresh garlic cloves bring a bold flavor to the sauce. I use unsalted butter for richness, while chicken broth adds depth. If you like some heat, crushed red pepper flakes are a great choice.

Seasoning and Herbs

– 2 teaspoons garlic powder

– 1 teaspoon paprika

– 1 teaspoon dried Italian herbs (oregano, basil, thyme)

– Salt and pepper to taste

Seasoning is key to bring out the flavors. Garlic powder and paprika add warmth and a hint of spice. Dried Italian herbs give a nice herbal note. Finally, don’t forget to add salt and pepper, as they enhance all the tastes.

Step-by-Step Instructions

Prepping the Chicken

First, preheat your oven to 400°F (200°C). This step is key for getting the chicken crispy. Next, line a baking sheet with parchment paper. This helps with cleanup and keeps the chicken from sticking.

Now, let’s prepare the coating. In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, dried Italian herbs, salt, and pepper. This mixture will give the chicken its crunchy, cheesy crust.

Set up your dredging stations. Place the beaten eggs in one shallow bowl and the all-purpose flour in another. You’ll need these for coating the chicken.

Cooking the Chicken

Now it’s time for the fun part: dredging. Take a chicken breast and coat it in the flour, shaking off the extra. This step helps the egg stick. Next, dip it in the beaten eggs, letting the excess drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to make it stick.

In a large skillet, heat the olive oil over medium heat. Once it’s hot, carefully add the coated chicken breasts. Cook each side for 3-4 minutes until golden brown. Don’t overcrowd the pan, or the chicken won’t crisp up well. Cook in batches if needed.

After frying, transfer the chicken to the prepared baking sheet. Bake in the oven for 15-20 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C).

Making the Garlic Sauce

While the chicken bakes, let’s make the garlic sauce. In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the minced garlic. Sauté for 1-2 minutes until it smells good and turns golden.

Next, pour in the chicken broth. Bring it to a simmer and let it cook for 3-5 minutes until it thickens slightly. If you like a bit of spice, stir in crushed red pepper flakes at this stage.

When the chicken is done, drizzle the garlic sauce over the top. This adds flavor and moisture. Finish with fresh chopped parsley for a nice touch.

Tips & Tricks

Achieving Maximum Crispiness

To get that perfect crunch, use panko breadcrumbs. They are light and airy, giving your chicken a fantastic texture. Regular breadcrumbs won’t give you the same crunch.

For frying, heat your oil well. Aim for about 350°F (175°C). If the oil is too cold, the chicken will absorb it and turn soggy. Fry the chicken for 3-4 minutes on each side. Cook in batches to avoid crowding. This keeps the temperature steady and ensures even cooking.

Serving Suggestions

Crispy Parmesan chicken pairs well with sides like roasted vegetables or a fresh salad. Roasted carrots, green beans, or Brussels sprouts add color and flavor. For presentation, serve the chicken on a white platter. Drizzle it with garlic sauce and sprinkle fresh parsley on top. This adds a nice pop of color and makes it look gourmet.

Wine Pairings

To complement your Crispy Parmesan Chicken, a glass of Chardonnay works great. Its buttery notes pair well with the chicken. If you prefer red, a light Pinot Noir is a good choice. For non-alcoholic options, try sparkling water with lemon or a nice iced tea. These drinks balance the rich flavors of the dish.

Pro Tips

  1. Use Fresh Garlic: Freshly minced garlic gives a more potent and aromatic flavor compared to pre-minced or powdered garlic.
  2. Perfectly Crispy Coating: Make sure to press the breadcrumb mixture onto the chicken to ensure it adheres well, resulting in a crispier texture.
  3. Monitoring Oil Temperature: Keep the oil at the right temperature by using a thermometer; too hot will burn the coating, and too cool will make it soggy.
  4. Rest the Chicken: Let the chicken rest for a few minutes after baking; this allows the juices to redistribute, ensuring a moist and flavorful dish.

Variations

Healthy Alternatives

For a lighter version, you can swap some ingredients. Use skinless chicken thighs instead of breasts. They add flavor and moisture. You can also try almond flour instead of all-purpose flour. It gives a nice crunch while being lower in carbs. For the breadcrumbs, look for whole wheat panko. It offers a nutty taste and more fiber.

If you want gluten-free, use gluten-free breadcrumbs. They work just as well. You can also replace the chicken broth with vegetable broth. This keeps the flavors strong without gluten.

Flavor Enhancements

To kick up the taste, add spices before coating the chicken. Cayenne pepper adds heat, or try smoked paprika for a twist. Fresh herbs like thyme or rosemary also work great.

When it comes to cheese, feel free to mix it up. Use Asiago or Pecorino Romano for a sharper taste. These cheeses melt well and give a fun twist to the dish.

Incorporating Vegetables

Vegetables can add color and nutrition. Try adding spinach or kale. Sauté them lightly and place them under the chicken before baking.

Roasted bell peppers or zucchini can also pair nicely. Simply chop them and roast them with olive oil. They add a nice crunch and flavor next to the chicken. You can even serve them on the side for a complete meal.

Storage Info

Storing Leftovers

To keep your Crispy Parmesan Chicken fresh, store it right. Place the chicken in an airtight container. You can refrigerate it for up to three days. If you want to keep it longer, freeze it. Wrap each piece in plastic wrap, then place it in a freezer bag. This way, it stays good for about three months.

Reheating Instructions

When reheating, you want that crunch back. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Bake for about 10-15 minutes. This helps keep the chicken crispy. For the garlic sauce, gently reheat it in a small saucepan over low heat. Stir often to keep it smooth. If it thickens too much, add a splash of water or broth to loosen it up.

FAQs

Common Questions about Crispy Parmesan Chicken

What can I substitute for panko breadcrumbs?

You can use regular breadcrumbs if you don’t have panko. They will still add some crunch. Crushed cornflakes or even crushed crackers work well too. Just remember, panko is lighter and crispier.

How do I know when the chicken is fully cooked?

Check the internal temperature of the chicken. It should reach 165°F (75°C). You can use a meat thermometer for this. The chicken should no longer be pink inside and juices should run clear.

Garlic Sauce Questions

Can I make the garlic sauce ahead of time?

Yes, you can make the garlic sauce ahead. Just store it in the fridge in a sealed container. Reheat it gently before serving, so it stays smooth.

What can I use if I don’t have chicken broth?

You can use vegetable broth as a substitute. Water with a bit of seasoning works too. Just remember to adjust flavors if needed.

Cooking Tips

Can I bake instead of frying the chicken?

Yes, baking is a great option! Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet and bake for 20-25 minutes. This keeps it crispy and healthier.

How do I prevent the coating from falling off during cooking?

Make sure to coat the chicken well. Press the breadcrumb mixture firmly onto the chicken. Also, avoid moving the chicken too much while it cooks. This helps the coating stick better.

In this post, we explored the key ingredients and tips for making Crispy Parmesan Chicken. We covered the main components, seasoning, and how to prepare the garlic sauce. I shared steps to ensure your chicken turns out crispy and delicious. Remember, you can easily adapt the recipe with healthier options or extra flavors. With these guidelines, you will create a tasty meal that impresses everyone. Enjoy every crispy bite and have fun experimenting with this dis

- 4 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - 1 cup grated Parmesan cheese - 2 large eggs, beaten - ¼ cup all-purpose flour The main star here is the chicken. I like to use boneless, skinless chicken breasts. They cook evenly and stay juicy. The panko breadcrumbs and grated Parmesan cheese create a crunchy coating. This mix gives the chicken a golden, crispy texture. Beaten eggs hold everything together, while flour helps the coating stick. - 6 cloves garlic, minced - 1 tablespoon unsalted butter - ½ cup chicken broth - 1 teaspoon crushed red pepper flakes (optional) Fresh garlic cloves bring a bold flavor to the sauce. I use unsalted butter for richness, while chicken broth adds depth. If you like some heat, crushed red pepper flakes are a great choice. - 2 teaspoons garlic powder - 1 teaspoon paprika - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste Seasoning is key to bring out the flavors. Garlic powder and paprika add warmth and a hint of spice. Dried Italian herbs give a nice herbal note. Finally, don’t forget to add salt and pepper, as they enhance all the tastes. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for getting the chicken crispy. Next, line a baking sheet with parchment paper. This helps with cleanup and keeps the chicken from sticking. Now, let’s prepare the coating. In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, dried Italian herbs, salt, and pepper. This mixture will give the chicken its crunchy, cheesy crust. Set up your dredging stations. Place the beaten eggs in one shallow bowl and the all-purpose flour in another. You’ll need these for coating the chicken. Now it’s time for the fun part: dredging. Take a chicken breast and coat it in the flour, shaking off the extra. This step helps the egg stick. Next, dip it in the beaten eggs, letting the excess drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to make it stick. In a large skillet, heat the olive oil over medium heat. Once it’s hot, carefully add the coated chicken breasts. Cook each side for 3-4 minutes until golden brown. Don’t overcrowd the pan, or the chicken won’t crisp up well. Cook in batches if needed. After frying, transfer the chicken to the prepared baking sheet. Bake in the oven for 15-20 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). While the chicken bakes, let’s make the garlic sauce. In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the minced garlic. Sauté for 1-2 minutes until it smells good and turns golden. Next, pour in the chicken broth. Bring it to a simmer and let it cook for 3-5 minutes until it thickens slightly. If you like a bit of spice, stir in crushed red pepper flakes at this stage. When the chicken is done, drizzle the garlic sauce over the top. This adds flavor and moisture. Finish with fresh chopped parsley for a nice touch. To get that perfect crunch, use panko breadcrumbs. They are light and airy, giving your chicken a fantastic texture. Regular breadcrumbs won’t give you the same crunch. For frying, heat your oil well. Aim for about 350°F (175°C). If the oil is too cold, the chicken will absorb it and turn soggy. Fry the chicken for 3-4 minutes on each side. Cook in batches to avoid crowding. This keeps the temperature steady and ensures even cooking. Crispy Parmesan chicken pairs well with sides like roasted vegetables or a fresh salad. Roasted carrots, green beans, or Brussels sprouts add color and flavor. For presentation, serve the chicken on a white platter. Drizzle it with garlic sauce and sprinkle fresh parsley on top. This adds a nice pop of color and makes it look gourmet. To complement your Crispy Parmesan Chicken, a glass of Chardonnay works great. Its buttery notes pair well with the chicken. If you prefer red, a light Pinot Noir is a good choice. For non-alcoholic options, try sparkling water with lemon or a nice iced tea. These drinks balance the rich flavors of the dish. Pro Tips Use Fresh Garlic: Freshly minced garlic gives a more potent and aromatic flavor compared to pre-minced or powdered garlic. Perfectly Crispy Coating: Make sure to press the breadcrumb mixture onto the chicken to ensure it adheres well, resulting in a crispier texture. Monitoring Oil Temperature: Keep the oil at the right temperature by using a thermometer; too hot will burn the coating, and too cool will make it soggy. Rest the Chicken: Let the chicken rest for a few minutes after baking; this allows the juices to redistribute, ensuring a moist and flavorful dish. {{image_2}} For a lighter version, you can swap some ingredients. Use skinless chicken thighs instead of breasts. They add flavor and moisture. You can also try almond flour instead of all-purpose flour. It gives a nice crunch while being lower in carbs. For the breadcrumbs, look for whole wheat panko. It offers a nutty taste and more fiber. If you want gluten-free, use gluten-free breadcrumbs. They work just as well. You can also replace the chicken broth with vegetable broth. This keeps the flavors strong without gluten. To kick up the taste, add spices before coating the chicken. Cayenne pepper adds heat, or try smoked paprika for a twist. Fresh herbs like thyme or rosemary also work great. When it comes to cheese, feel free to mix it up. Use Asiago or Pecorino Romano for a sharper taste. These cheeses melt well and give a fun twist to the dish. Vegetables can add color and nutrition. Try adding spinach or kale. Sauté them lightly and place them under the chicken before baking. Roasted bell peppers or zucchini can also pair nicely. Simply chop them and roast them with olive oil. They add a nice crunch and flavor next to the chicken. You can even serve them on the side for a complete meal. To keep your Crispy Parmesan Chicken fresh, store it right. Place the chicken in an airtight container. You can refrigerate it for up to three days. If you want to keep it longer, freeze it. Wrap each piece in plastic wrap, then place it in a freezer bag. This way, it stays good for about three months. When reheating, you want that crunch back. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Bake for about 10-15 minutes. This helps keep the chicken crispy. For the garlic sauce, gently reheat it in a small saucepan over low heat. Stir often to keep it smooth. If it thickens too much, add a splash of water or broth to loosen it up. What can I substitute for panko breadcrumbs? You can use regular breadcrumbs if you don’t have panko. They will still add some crunch. Crushed cornflakes or even crushed crackers work well too. Just remember, panko is lighter and crispier. How do I know when the chicken is fully cooked? Check the internal temperature of the chicken. It should reach 165°F (75°C). You can use a meat thermometer for this. The chicken should no longer be pink inside and juices should run clear. Can I make the garlic sauce ahead of time? Yes, you can make the garlic sauce ahead. Just store it in the fridge in a sealed container. Reheat it gently before serving, so it stays smooth. What can I use if I don't have chicken broth? You can use vegetable broth as a substitute. Water with a bit of seasoning works too. Just remember to adjust flavors if needed. Can I bake instead of frying the chicken? Yes, baking is a great option! Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet and bake for 20-25 minutes. This keeps it crispy and healthier. How do I prevent the coating from falling off during cooking? Make sure to coat the chicken well. Press the breadcrumb mixture firmly onto the chicken. Also, avoid moving the chicken too much while it cooks. This helps the coating stick better. In this post, we explored the key ingredients and tips for making Crispy Parmesan Chicken. We covered the main components, seasoning, and how to prepare the garlic sauce. I shared steps to ensure your chicken turns out crispy and delicious. Remember, you can easily adapt the recipe with healthier options or extra flavors. With these guidelines, you will create a tasty meal that impresses everyone. Enjoy every crispy bite and have fun experimenting with this dish!

Crispy Parmesan Chicken with Garlic Sauce

Deliciously crispy chicken breasts coated in Parmesan and served with a flavorful garlic sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • to taste salt and pepper
  • 2 large eggs, beaten
  • 0.25 cup all-purpose flour
  • 0.5 cup olive oil (for frying)
  • 6 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 1 teaspoon crushed red pepper flakes (optional)
  • 0.5 cup chicken broth
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a shallow bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, dried Italian herbs, salt, and pepper.
  • Place the beaten eggs in another shallow bowl and the flour in a third bowl.
  • Take each chicken breast and dredge it in flour, shaking off the excess. Next, dip it into the beaten eggs, allowing the excess to drip away. Finally, coat each breast in the breadcrumb-Parmesan mixture, pressing gently to adhere.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the coated chicken breasts, cooking for 3-4 minutes on each side until golden brown. You may need to do this in batches to avoid overcrowding the pan.
  • Transfer the browned chicken breasts to the prepared baking sheet and bake in the oven for 15-20 minutes until cooked through and crispy, reaching an internal temperature of 165°F (75°C).
  • While the chicken is baking, prepare the garlic sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1-2 minutes.
  • Pour in the chicken broth and bring to a simmer. Let it cook for 3-5 minutes until slightly thickened. If desired, stir in the crushed red pepper flakes for a kick.
  • Once the chicken is done baking, remove it from the oven and drizzle the garlic sauce over the top.
  • Garnish with fresh parsley before serving.

Notes

Serve the crispy chicken on a white platter, drizzled with the garlic sauce and garnished with extra parsley. Pair with a side of roasted vegetables or a fresh green salad for a complete meal.
Keyword chicken, crispy, garlic sauce, Parmesan

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