Garlic Parmesan Chicken
This Garlic Parmesan Chicken is crispy, cheesy, buttery perfection — golden on the outside, juicy inside, and packed with bold garlic flavor. It’s the kind of recipe that makes any night feel like a special occasion, even if you’re just eating in pajamas.
Equipment
- Large skillet or frying pan
- Mixing bowls for breading
- Tongs or spatula
- Baking sheet if oven-finishing
- Whisk + garlic press if you’re feeling pro
Ingredients
- 1.5 lbs chicken breast cut into cute lil’ bite-size pieces
- ½ cup grated Parmesan the good stuff, babe — not the dusty shaker
- ½ cup breadcrumbs panko for the crunch, thank me later
- 2 eggs whisked like your life depends on it
- 4 cloves garlic minced to perfection — more if you’re feeling bold
- 3 tbsp butter we’re not here to be shy
- Salt & pepper season like you mean it
- Fresh parsley optional but makes it look fancy
Instructions
Get in the Zone (Preheat & Prep)
- Preheat that oven to 400°F (or heat up your skillet if you’re staying stove-top chic).
- Set up your breading station: one bowl of whisked eggs, one bowl of parm + breadcrumbs + salt + pepper.
- You’re basically a culinary queen now.
Bread That Chicken Like a Pro
- Dip each piece of chicken in the egg bath, then into the cheesy breadcrumb party.
- Make sure it’s coated like it's going on a red carpet — no dry bits, okay?
Sizzle, Baby, Sizzle
- Melt the butter in a skillet over medium heat.
- Add garlic and let it get just golden (don’t burn it, babe — burnt garlic is trauma).
- Toss in your breaded chicken and cook until golden and crispy on all sides — about 4–5 mins per side.
- Need to do it in batches? That’s totally fine — don’t overcrowd the pan. Let those babes breathe.
Optional: Bake It to Finish
- Wanna be extra? Pop the chicken into a 400°F oven for 10 minutes to get it super crispy and cooked through.
- Drizzle a lil’ more melted butter + garlic over top before serving. Because why not?
Notes
- Breadcrumb swap: Out of panko? Try crushed Ritz crackers or tortilla chips for a fun twist.
- Cheese matters: Use real grated parmesan (not the shelf-stable kind) — it makes a huge difference.
- Burnt garlic no-no: Add garlic just after butter melts, and pull it early if it starts to brown fast.
- Wanna go low-carb? Swap the breadcrumbs for almond flour + crushed pork rinds. Still bomb.