Name: Garlic Parmesan Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large boneless (skinless chicken breasts (sliced horizontally to make 4 thin cutlets)); Salt and pepper (to taste); ½ cup all-purpose flour; 2 large eggs; 1 tablespoon milk; ¾ cup breadcrumbs or panko; ½ cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 2 tablespoons olive oil; 2 tablespoons unsalted butter; Optional: chopped parsley or extra Parmesan for garnish

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There are a few recipes in my life that feel like old, soft sweaters—always comforting, never out of place, and worn lovingly through the years. Garlic Parmesan Chicken is one of them. I can’t remember the first time I made it exactly, but I know it was born out of necessity. I had thawed chicken breasts, a wedge of Parmesan from the back of the fridge, and garlic because—well, I always have garlic. That night, I didn’t have time for fussy prep or marinades. I needed dinner on the table and fast. I pulled together what I had, used my hands more than my measuring cups, and ended up with something golden, crisp, and so deeply satisfying that my husband asked if it was from a restaurant.

Since then, it’s been a weeknight staple, a Sunday dinner hero, and the dish I make when I need a little bit of ease in the chaos. It’s humble, but it never disappoints. I hope it becomes one of those recipes you don’t even have to think about—just pull the ingredients, trust your instincts, and let your oven (or skillet) do the rest.

Table of Contents

Why You’ll Love This Recipe:

Crispy, golden coating without deep frying
Bold garlic and Parmesan flavor in every bite
Family-friendly and picky-eater approved
Pantry-friendly ingredients
Perfect with pasta, salad, or roasted vegetables

Ingredients You’ll Need:

Boneless, skinless chicken breasts (about 1½ lbs): I like to slice them in half horizontally to create thin cutlets. They cook faster and get crispier that way. You can also use boneless thighs if you prefer more flavor and juiciness.

Fresh garlic (4–5 cloves, minced): Don’t hold back here. Fresh garlic makes the dish what it is. I sometimes grate it on a microplane for a finer texture that melts right into the coating.

Parmesan cheese (¾ cup, finely grated): Use the real stuff if you can. The pre-shredded kind doesn’t melt as nicely or carry the same nutty depth. I’ve used Pecorino Romano in a pinch—it’s saltier but still works beautifully.

Breadcrumbs (½ cup): I often mix regular and panko for the best of both worlds—crunch and cling. If you only have one, that’s perfectly fine.

Butter (2 tablespoons, melted): This helps bind the coating and adds richness. I’ve also brushed the chicken lightly with mayo before coating it—it sounds odd, but it works like a charm.

Olive oil (1–2 tablespoons): For pan-searing or drizzling before baking. Choose a decent-quality oil for flavor.

Salt and black pepper (to taste): I season both the chicken and the coating—layers of flavor matter.

Optional: dried Italian herbs or fresh parsley: A little sprinkle brings color and an herby lift. I add dried oregano or basil if I’m serving the chicken with pasta.

How to Make It (Step-by-Step Instructions):

Start by prepping the chicken. If your breasts are thick, slice them horizontally to create thinner cutlets. Lay them out and pat them dry with paper towels. This helps the coating stick better and avoids steaming the meat during cooking. Season both sides with salt and pepper—I do this generously, because bland chicken has no place in my kitchen.

In a shallow bowl, mix the breadcrumbs, Parmesan, and any dried herbs you’re using. In a separate small bowl, combine the minced garlic with the melted butter. Here’s the trick: instead of dipping the chicken in egg like a traditional breading process, I brush each piece with the garlicky butter. It gives the coating something to cling to while packing in flavor.

Press each piece of chicken into the Parmesan-breadcrumb mixture, making sure every inch is covered. Don’t just sprinkle—really press it in. I use my hands and don’t rush. The more attention you give this part, the better your crust will be.

Now you’ve got two choices: skillet or oven. On busy nights, I go straight to a sheet pan lined with parchment, drizzle a bit of olive oil on top, and bake at 400°F for about 20 minutes, flipping once halfway. For extra crispness, I broil the tops for the last minute or two. On nights when I have the energy and want that perfect golden sear, I heat oil in a skillet over medium-high and cook each cutlet until golden and cooked through, about 3–4 minutes per side.

No matter which way you cook it, let the chicken rest a few minutes before slicing or serving. That helps keep the juices where they belong.

Expert Tips for the Best Results:

One thing I’ve learned after making this more times than I can count: moisture is your enemy if you want crispness. Pat your chicken dry; don’t skimp on the cheese (it crisps up as it cooks), and avoid overcrowding your pan or baking sheet. I also like to grate the Parmesan as fine as possible so it mixes evenly into the breadcrumbs. And while garlic is the star here, watch that it doesn’t burn—if you’re pan-searing, keep your heat at medium and wipe the skillet between batches if needed.

Variations & Substitutions:

This recipe welcomes improvisation. Sometimes I add a touch of lemon zest to the breadcrumb mix for a little brightness. Other times, I’ll swap the garlic butter for Dijon mustard if I’m out of fresh garlic—it gives a nice tang. When I’m cooking for friends who can’t have gluten, I use almond flour or crushed rice crackers in place of breadcrumbs, and it still turns out delicious. If you want a spicier version, add a pinch of red pepper flakes or cayenne to the coating.

Serving Suggestions:

This is one of those dishes that goes with just about anything. I love serving it over creamy mashed potatoes with green beans on the side, or with spaghetti tossed in olive oil and lemon. Sometimes I’ll slice the chicken and pile it onto toasted ciabatta with arugula for a sandwich that’s far better than anything from a deli. It also makes a great topper for Caesar salads—just slice thin and let the garlicky crunch shine.

Storage & Reheating Instructions:

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. To reheat, I recommend the oven or toaster oven at 350°F for about 10 minutes—it revives the crispiness. Microwaving works in a pinch, but the coating will soften. If I know I’ll be reheating later, I try to undercook the chicken just slightly so it finishes perfectly the second time around.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
Absolutely. You can prep the coated chicken, refrigerate it on a baking sheet for a few hours, and cook it when you’re ready. It’s a great make-ahead dinner for busy nights.

Can I use pre-shredded Parmesan?
You can, but I’ll be honest—it won’t melt or crisp quite the same. If it’s all you have, give it a blitz in the food processor to break it down a bit finer.

Is this recipe freezer-friendly?
Yes, but I recommend freezing it after baking. Let it cool, then freeze in a single layer. Reheat in the oven straight from frozen at 375°F until hot and crispy.

How do I know when the chicken is done?
The internal temperature should hit 165°F. But I also go by feel—a firm, springy texture and golden crust are good signs. Slice into the thickest part to be sure if you’re ever in doubt.

Garlic Parmesan Chicken is one of those dishes that asks very little and gives so much. Whether you’re making it for your kids, your in-laws, or just for yourself after a long day, it’s the kind of meal that feels like home. I hope it finds a spot in your regular rotation the way it has in mine. If you give it a try, I’d love to know how it turns out. Did you bake or pan-sear? Add herbs? Pair it with pasta or tuck it into a sandwich? Share your version—I always love hearing how recipes grow in different kitchens. Until then, happy cooking, and thanks for being here with me.

Nutrition Information (Per Serving – Approximate):

Calories: 320
Protein: 34g
Carbohydrates: 10g
Fat: 16g
Fiber: 1g
Sugar: 1g
Sodium: 480mg