Description
This roasted garlic and Parmesan chicken features a crispy coating enhanced by sweet roasted garlic and nutty Parmesan, perfect for quick weeknight dinners or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 whole head of garlic
- 1 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C). Cut the top off the garlic head, drizzle with 1 tablespoon olive oil, and wrap in aluminum foil. Roast for 25-30 minutes until golden and soft. Let cool, then mash into a paste.
- Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Set up three shallow dishes: flour, beaten eggs, and a mixture of Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, onion powder, and paprika. Mix in the roasted garlic paste.
- Dredge each chicken breast in flour, dip in beaten eggs, and coat with the Parmesan mixture, ensuring it adheres well.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown and crispy.
- Transfer skillet to the oven and bake for 15-20 minutes until cooked through and crispy. Drizzle with melted butter during the last 5 minutes.
- Let the chicken rest for 5 minutes before serving. Garnish with parsley and serve with lemon wedges.
Notes
For an extra crispy coating, place the breaded chicken on a wire rack for 10 minutes before cooking. Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 1g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 240mg