If you crave a dinner that’s crispy, juicy, and bursting with flavor, you are absolutely going to love this Buttery Parmesan Crusted Chicken. This is one of those recipes that feels both homey and impressive every single time you make it — think golden, crunchy chicken enveloped in savory Parmesan, all finished with a garlicky butter sauce that you’ll want to drizzle on everything in sight. It’s elevated comfort food and, trust me, your next dinner just got a major upgrade.
Ingredients You’ll Need
This dish shines because of just a handful of high-impact ingredients. Each one brings something unique, from bold flavor to irresistible texture, making this Buttery Parmesan Crusted Chicken truly unforgettable.
- Chicken breasts: Boneless, skinless cuts are best for an even, juicy result—pound them to an even thickness for flawless cooking.
- Salt and black pepper: Simple seasonings that elevate every bite and ensure your chicken never tastes bland.
- All-purpose flour: Creates a dry surface so the egg clings to the chicken and helps the crust stick beautifully.
- Large eggs: Acts as the glue to bind the crispy, cheesy coating to each piece.
- Panko breadcrumbs: Delivers that extra crunch and golden exterior you can’t get from ordinary breadcrumbs.
- Grated Parmesan cheese: Salty, nutty, and melty—Parmesan is the star flavor in this outrageously good crust.
- Fresh parsley: Adds fresh, vibrant color and a wonderful herby note that balances the richness.
- Olive oil: Helps get that irresistible golden crust when searing—don’t skip it!
- Unsalted butter (for sauce): The backbone of any decadent sauce—rich, creamy, and essential for flavor.
- Garlic cloves (for sauce): A must for fragrance and depth, and the perfect pairing with butter and chicken.
- Chicken broth or white wine (for sauce): Brings a boost of savory flavor and helps create a silky glaze.
- Fresh parsley (for sauce): Sprinkled in right at the end for a pop of brightness and color.
- Salt and pepper (for sauce): The finishing touch to balance all the flavors in the buttery garlic sauce.
How to Make Buttery Parmesan Crusted Chicken
Step 1: Prep the Chicken
Start by preheating your oven to 400°F (200°C) and either greasing or lining a baking dish. Give your chicken breasts a quick pound between sheets of parchment if they’re uneven—this ensures the chicken cooks evenly and stays juicy. Season each piece generously with salt and pepper, front and back. A simple step, but it lays the groundwork for flavorful chicken that’s never bland.
Step 2: Set Up the Dredging Station
Think of this part as the secret to that signature crispy-but-tender crust. Arrange three shallow bowls: one for flour, one for lightly beaten eggs, and one for the panko-Parmesan mixture. In the third bowl, blend together panko breadcrumbs, grated Parmesan, chopped fresh parsley, plus a little salt and pepper for extra savoriness. Each layer adds flavor and texture, building up to something seriously special.
Step 3: Coat the Chicken
Now comes the fun (and a bit of a messy) part. Take each seasoned chicken breast and roll it in the flour first, tapping off any excess. Next, dip it into the egg, making sure it’s well-coated. Finally, press the chicken into the panko-Parmesan-parsley mixture, turning and pressing so every inch is well-covered. Don’t rush—this is where you build that gorgeous crispy armor!
Step 4: Sear for Ultimate Crispiness
Heat olive oil in an oven-safe skillet over medium heat until shimmering. Add your coated chicken breasts and sear them for about 3 to 4 minutes per side—just long enough to create a deeply golden (but not burned) crust. This initial sear locks in moisture and ensures your Buttery Parmesan Crusted Chicken turns out gorgeously crisp.
Step 5: Into the Oven
Move your entire skillet to the preheated oven and bake the chicken for 10 to 12 minutes, or until the inside reads 165°F (74°C) and the juices run clear. Let the chicken rest for a few minutes after baking so it stays nice and juicy when you cut into it—totally worth the patience!
Step 6: Whip Up the Garlic Butter Sauce
While your chicken bakes, create that swoon-worthy sauce. In a small saucepan, melt the butter over medium-low heat, then toss in the minced garlic and cook for one minute—just until it’s fragrant, not browned. Pour in the chicken broth or white wine, let it simmer for 2 to 3 minutes to let all those flavors meld, then take it off the heat and stir in the parsley. Season to taste, and get ready to spoon this golden elixir over your crispy chicken.
Step 7: Plate and Serve
Arrange the Buttery Parmesan Crusted Chicken on plates or a serving tray, and don’t hold back with the sauce—a generous spoonful over each piece makes all the difference. Scatter a little extra parsley for color, and get ready for that first, impossibly delicious bite.
How to Serve Buttery Parmesan Crusted Chicken
Garnishes
For a final flourish, sprinkle chopped fresh parsley or a dusting of extra Parmesan over your Buttery Parmesan Crusted Chicken just before serving. If you’re feeling fancy, a squeeze of lemon or a handful of microgreens makes the plate look restaurant-worthy and adds a fresh contrast to the rich flavors.
Side Dishes
This dish truly shines with simple sides that don’t compete with its starring flavors. Think fluffy mashed potatoes, silky buttered noodles, or crisp-tender green beans. A crisp salad with a light lemon vinaigrette is also outstanding, cutting through the richness of the sauce and keeping everything bright.
Creative Ways to Present
You can slice the chicken and fan it over a bed of creamy risotto, or stack it on top of a toasted brioche bun for an unforgettable sandwich. For entertaining, slice the chicken into strips and serve it as an appetizer with the garlic butter sauce for dipping. No matter which route you take, Buttery Parmesan Crusted Chicken always steals the show.
Make Ahead and Storage
Storing Leftovers
Cool your Buttery Parmesan Crusted Chicken completely, then refrigerate it in an airtight container for up to 3 days. It’s a lifesaver for quick lunches or next-day dinners and retains much of its texture even after sitting overnight.
Freezing
If you want to freeze the chicken, let it cool completely, then wrap each breast tightly in foil or plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw it overnight in the refrigerator when you’re ready to enjoy again. The sauce can be frozen separately in a small container.
Reheating
To bring back the crispiness, reheat the chicken in a preheated 350°F oven for about 10 minutes, or until warmed through. Microwaving works in a pinch, but the coating will lose some crunch. For the best results, reheat the sauce gently on the stovetop or in the microwave, stirring occasionally.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in this recipe, offering even more juiciness and flavor. Just be sure to adjust the cooking time as needed—thighs may require a few extra minutes in the oven.
What’s the best way to keep the crust from falling off?
The secret is making sure your dredging steps are thorough—pat the chicken dry before flouring, and press the breadcrumb coating firmly onto the chicken so it adheres well. Searing in a hot pan before baking also helps seal that crust in place.
Can I make this gluten-free?
Definitely! Substitute your favorite gluten-free flour for regular flour and use gluten-free panko or crushed rice cereal in place of standard breadcrumbs for a delicious gluten-free version of Buttery Parmesan Crusted Chicken.
Is it possible to air-fry the chicken instead of baking?
Yes, an air fryer will get the coating deliciously crispy without much oil. Air fry at 390°F for 12-14 minutes, flipping halfway, until the chicken is golden and cooked through—super handy for busy weeknights.
What if I don’t have fresh parsley?
No worries, dried parsley will work in a pinch! Use about one-third of the fresh amount, since dried herbs are more potent. Or, you can try substituting basil or oregano for a slightly different but equally tasty flavor.
Final Thoughts
If you want a crowd-pleasing dish that always brings the wow-factor (with hardly any fuss), make this Buttery Parmesan Crusted Chicken your new go-to recipe. Each bite is loaded with crunch, flavor, and comfort, making it the superstar of any meal. Give it a try—you’ll be hooked after the very first forkful!
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Buttery Parmesan Crusted Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Buttery Parmesan Crusted Chicken recipe features juicy chicken breasts coated in a flavorful Parmesan-panko crust and baked to crispy perfection, then topped with a rich garlic butter sauce. It’s an easy, crowd-pleasing main course perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
For the Garlic Butter Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup chicken broth (or white wine, optional)
- 1 tablespoon fresh chopped parsley
- Salt and pepper, to taste
Instructions
- Prepare for Baking: Preheat your oven to 400°F (200°C) and lightly grease or line a baking dish with parchment paper to prevent sticking.
- Season the Chicken: Pat the chicken breasts dry with paper towels, then season both sides generously with salt and black pepper.
- Set Up Dredging Station: Arrange three shallow bowls – one with the flour, one with beaten eggs, and a third combining panko breadcrumbs, grated Parmesan, chopped parsley, salt, and pepper.
- Bread the Chicken: Working one at a time, dredge each chicken breast first in flour (shaking off excess), then dip in beaten eggs, and finally press into the breadcrumb mixture, ensuring an even coating on all sides.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium heat. Sear the breaded chicken breasts for 3-4 minutes per side, until golden brown but not cooked through.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest a few minutes out of the oven.
- Make the Garlic Butter Sauce: While the chicken bakes, melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth (or white wine) and let the sauce simmer for 2-3 minutes. Stir in fresh parsley, then season with salt and pepper to taste.
- Serve: Plate the baked chicken breasts and spoon generous amounts of garlic butter sauce over each piece. Garnish with extra parsley if desired and serve immediately.
Notes
- If you don’t have oven-safe skillet, transfer the seared chicken to a baking dish before placing in the oven.
- Panko gives the crispiest texture, but regular breadcrumbs can be used in a pinch.
- The garlic butter sauce can also be made ahead and gently reheated.
- Leftovers store well in the fridge for up to 3 days and reheat beautifully in the oven or toaster oven.
- For a gluten-free version, substitute gluten-free flour and panko.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American