Okay, full disclosure—this recipe is basically my new obsession. Imagine a crispy, golden crust loaded with garlic and Parmesan cheese, hugging tender chicken that’s juicy on the inside. Honestly, it almost feels like cheating how good this is. I first tried this during an impromptu weeknight dinner when I wanted something quick but totally satisfying. The aroma of garlic and bubbling cheese practically pulled everyone into the kitchen. Trust me, once you get that crust just right—crispy, savory, with a little garlicky punch—you’ll want to make this on repeat. Plus, it’s super adaptable if you want to switch up the herbs or add a bit of spice. Let’s dive in so your kitchen smells as incredible as mine did that night!
1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
½ tsp salt
½ tsp freshly ground black pepper
2 large eggs
2 tbsp olive oil (plus extra for drizzling)
1 tbsp butter
How I Make It
Step 1:
First off, let’s prep that flavorful crust. In a shallow bowl, whisk together the grated Parmesan, panko breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. This mix is the magic—crispy, cheesy, and packed with garlic goodness.
Step 2:
In another bowl, beat the eggs until smooth. These will help our crust stick beautifully to the chicken breasts.
Step 3:
Pat your chicken breasts dry (this really helps the crust stick), then dip each into the egg mixture, coating fully. Next, press the chicken into the Parmesan breadcrumb mixture, making sure to really cover all sides. Don’t be shy with the pressing!
Step 4:
Heat a large skillet over medium heat and add the olive oil and butter. When the butter is melted and foaming, carefully add the chicken breasts. Cook for about 5-6 minutes per side until the crust is a gorgeous golden brown and the chicken reaches an internal temperature of 165°F.
Step 5:
If your crust browns too fast before the chicken is cooked through, lower the heat slightly and cover the pan loosely with foil. This trick helps the chicken cook without burning the crust.
Step 6:
Once done, transfer the chicken to a plate and let it rest for a few minutes. This keeps it juicy and allows the crust to set perfectly. Optional: drizzle a little extra virgin olive oil on top for shine and richness.
Variations & Tips
Swap dried Italian seasoning for fresh chopped rosemary or thyme for an herbal twist.
For a spicy kick, add ¼ tsp crushed red pepper flakes into the breadcrumb mixture.
Try using almond flour instead of panko for a gluten-free version, but expect a slightly different texture.
If you want extra crispiness, bake the crusted chicken in a 400°F oven for 10 minutes after searing.
Make sure chicken breasts are even thickness for consistent cooking—pound them gently if needed.
Use a non-stick or cast-iron skillet to get that perfect golden crust without sticking.
How I Like to Serve It
This chicken pairs wonderfully with a fresh arugula salad dressed in lemon vinaigrette or creamy mashed potatoes to soak up any extra garlicky goodness. During cooler months, I love serving it alongside roasted veggies like Brussels sprouts or asparagus. And hey, if you’re feeling fancy, a drizzle of balsamic glaze makes a beautiful finishing touch.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a warm oven (around 325°F) to keep the crust crispy instead of soggy.
Closing: Every time I make this garlic Parmesan crusted chicken, it reminds me why sometimes simple ingredients combine to create something truly unforgettable in the kitchen.
