Longho rn Garlic Parmesan Crusted Chicken. The crispy cheese crust is everything!
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Longho rn Garlic Parmesan Crusted Chicken. The crispy cheese crust is everything!
Okay, picture this: the moment that golden, cheesy crust hits the hot skillet, releasing that incredible garlicky aroma that fills your kitchen instantly. Honestly, this chicken crust might just be my new obsession—it’s crispy, flavorful, and a little bit addicting. I’m talking about a crust that shatters with every bite, delivering that perfect mix of crunchy Parmesan and savory garlic, clinging tight to juicy, tender chicken underneath. I can’t wait to show you how easy this is to whip up on a weeknight and how quickly it’ll become a staple you reach for when you want something impressive but fuss-free.
1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
2 tablespoons olive oil
2 tablespoons unsalted butter
How I Make It
Step 1:
First up, let’s prep that *fabulous garlic Parmesan crust*. In a shallow bowl, combine the Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. This mix is going to be the star—make sure your cheese is finely grated so it crisps perfectly!
Step 2:
Now, set out two more shallow bowls. One with the flour, and the other with the eggs beaten until smooth. This classic dredge station seals in moisture and helps our cheese stick like a charm.
Step 3:
Pat the chicken breasts dry with paper towels (this cannot be skipped, trust me!). First, dredge each breast in flour, shaking off any excess, then dip into the eggs, and finally press firmly into the Parmesan mixture making sure the entire surface is well coated.
Step 4:
Heat the olive oil and butter in a large skillet over medium heat. When hot and shimmering, place the chicken breasts in. Let them cook undisturbed for about 5-6 minutes—a key tip here is no peeking! You want that crust to get nice and golden.
Step 5:
Flip the chicken gently and cook the other side for another 5-6 minutes. To check doneness, the internal temperature should reach 165°F. If your breasts are extra thick, you can cover the pan with a lid for a couple of minutes or finish in a 375°F oven for 5-7 minutes.
Step 6:
When done, transfer the chicken to a plate and let it rest for 5 minutes. This keeps the juices locked in, maintaining perfectly tender meat under that crispy, cheesy shell. Serve immediately and enjoy the crunch!
Variations & Tips
Swap garlic powder for fresh garlic if you want a subtler garlic flavor.
Add a pinch of red pepper flakes to the Parmesan mixture for a spicy kick.
Use panko breadcrumbs mixed with Parmesan for an even crunchier crust.
Try swapping chicken breasts for boneless thighs for a juicier outcome.
If the crust browns too fast, lower the heat slightly and cook longer for even doneness.
Want to get fancy? Serve with a light squeeze of fresh lemon juice over the top right before serving.
How I Like to Serve It
This crispy garlic Parmesan chicken shines alongside a simple green salad or creamy mashed potatoes. For a cozy weeknight, I love pairing it with roasted veggies like zucchini and cherry tomatoes. It’s also fantastic wrapped in a crusty bun with fresh lettuce and mayo for an indulgent sandwich lunch.
Notes
Store leftovers in an airtight container and refrigerate up to 3 days; reheat gently in a skillet to maintain crustiness.
You can substitute grated Pecorino Romano if you want a sharper, saltier flavor.
Closing: Seriously, once you try the crispy, garlicky Parmesan crust on this chicken, you’ll be making it again and again—comfort food done so right!
