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Garlic Parmesan Chicken

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Golden, garlicky, and full of cheesy flavor, this Garlic Parmesan Chicken is a quick and easy weeknight dinner that pairs well with various sides.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large egg, beaten
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
  • 1/2 cup panko breadcrumbs (or regular breadcrumbs)
  • 2 tablespoons all-purpose flour (or cornstarch)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • Pinch red pepper flakes (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and lightly oil it.
  2. Pat the chicken dry. Season with a pinch of salt and pepper. Beat the egg in a bowl and add the chicken; toss to coat.
  3. In a separate bowl, mix Parmesan, panko, flour, Italian seasoning, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.
  4. Lift chicken pieces from the egg, let excess drip, then coat in the Parmesan crumb mix. Place on the baking sheet and drizzle with 1–2 tablespoons olive oil.
  5. While the chicken starts cooking, melt butter in a small pan over low heat. Add minced garlic and cook 1–2 minutes until fragrant (do not brown). Stir in lemon juice, parsley, and a pinch of red pepper flakes.
  6. Bake the chicken at 425°F for 15–18 minutes, until the pieces are crisp and the internal temperature reaches 165°F. For extra color, broil 1–2 minutes.
  7. Transfer hot chicken to a bowl and pour the warm garlic butter over it. Toss gently. Taste and adjust salt, then serve with extra Parmesan.

Notes

This dish is versatile; you can use chicken thighs, gluten-free crumbs, or make it low-carb. It’s also great for meal prep.

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