Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup bread crumbs (panko preferred)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2 large eggs
- 2 tablespoons olive oil or melted butter
- For the garlic sauce:
- 4 cloves garlic, minced
- ½ cup unsalted butter
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Start by tenderizing the chicken breasts to about ½ inch thickness. Season with salt, black pepper, garlic powder, and paprika.
- In a shallow dish, mix grated Parmesan with bread crumbs until well combined.
- Beat the eggs in a bowl. Dip each chicken breast into the eggs, then coat with the Parmesan-bread crumb mixture, pressing gently.
- Place the coated chicken on a greased baking sheet. Drizzle with olive oil or melted butter. Bake at 400°F (200°C) for 20-25 minutes until golden and cooked through. Alternatively, fry in hot oil until crispy and cooked through.
- While the chicken cooks, melt butter in a small pan over medium heat. Add minced garlic and cook until fragrant, 1-2 minutes. Remove from heat, stir in lemon juice and parsley. Season with salt to taste.
- Drizzle the warm garlic sauce over the crispy chicken. Garnish with additional parsley or Parmesan if desired. Serve hot with your favorite sides.
Notes
- For extra crispiness, bake the chicken on a wire rack set over a baking sheet.
- You can prepare the coated chicken in advance and refrigerate for up to 24 hours before baking.
- The garlic sauce can be refrigerated separately for 2-3 days and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking or Frying
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg