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
Scale
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
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 445 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 190 mg