Description
A quick and easy weeknight dinner featuring boneless chicken breasts coated in a crunchy panko-parmesan crust, seared and finished in the oven, then topped with a rich garlic butter sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (or gluten-free alternative)
- 2 large eggs, beaten with 1 tablespoon water and pinch of salt
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts between plastic wrap or in a zip-top bag and pound to an even 1/2-inch thickness. Pat completely dry with paper towels and season with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and parmesan cheese.
- Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko-parmesan mixture to coat evenly.
- Heat olive oil and 1 tablespoon of butter in a large skillet (preferably cast-iron) over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown and crispy. Do not overcrowd the pan.
- Transfer the skillet to the preheated oven (or move chicken to a baking sheet) and bake for 5-7 minutes until internal temperature reaches 165°F (74°C).
- While chicken bakes, melt remaining 2 tablespoons of butter in a small saucepan over low heat. Add minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
- Remove chicken from oven and let rest for a few minutes. Pour the garlic butter sauce over the chicken and garnish with fresh parsley before serving.
Notes
Patting the chicken dry is crucial for crispiness. Press the crumbs firmly onto the chicken to prevent them from falling off. Garlic burns easily, so cook it on low heat. For a gluten-free version, use almond flour and gluten-free panko. For dairy-free, use nutritional yeast and olive oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 375
- Sugar: 1
- Sodium: 450
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
Keywords: crispy garlic parmesan chicken, easy weeknight dinner, quick chicken recipe, panko chicken, garlic butter sauce, high protein meal