Garlic Parmesan Chicken recipe tastes rich, garlicky, and cheesy with juicy chicken and a crisp golden crust that hits every comfort-food craving. It works for busy weeknights or casual dinner guests, and you can have it on the table in about 35 minutes. I first cooked a version of this in my tiny college apartment, and my smoke alarm and I have both come a long way since then.
Why Make This Garlic Parmesan Chicken Recipe at Home
Homemade Garlic Parmesan Chicken gives you control over the ingredients, so you get real garlic, real Parmesan, and juicy chicken instead of mystery meat and soggy breading. You also adjust the richness, salt, and spice level to match your crew, from kid-friendly mild to extra garlicky for the garlic lovers.
You save money compared to takeout, and you skip greasy, heavy coatings. The recipe uses simple pantry staples, so you probably own most of what you need already, and cleanup stays pretty painless.
“This Garlic Parmesan Chicken recipe tastes like restaurant comfort food with weeknight effort, and my family now requests it weekly. ★★★★★”
Ingredients You Need
Chicken
- 1.5 to 2 pounds boneless skinless chicken breasts, pounded to even thickness
- Use thin-cut breasts or slice large ones horizontally for faster, more even cooking.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (adds color and mild flavor)
Breading and Coating
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- Use real Parmigiano Reggiano or a good domestic Parmesan; avoid the green can for best flavor.
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 2 large eggs
- 2 tablespoons milk or half-and-half
- 1/2 cup all-purpose flour
- Gluten-free all-purpose blend works if you cook gluten-free; use a 1:1 style blend.
Garlic Butter Sauce
- 3 tablespoons unsalted butter
- 3 to 4 cloves fresh garlic, minced very finely
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup freshly grated Parmesan, for topping
Optional Add-ins and Garnishes
- Lemon wedges for serving
- Extra chopped parsley or chives
- Extra Parmesan for sprinkling at the table
Pantry Shortcuts and Brand Notes
Use pre-minced garlic from a jar in a pinch, but fresh garlic gives the best punch. Pre-shredded Parmesan works if you need speed, though it melts less smoothly than freshly grated. Any neutral oil works for frying, but I like avocado or canola for their high smoke point.
Equipment List
- Large skillet (12 inch) or sauté pan, heavy-bottomed
- Shallow bowls or plates for flour, egg wash, and breadcrumb mixture
- Meat mallet or rolling pin to pound chicken
- Tongs for flipping chicken
- Instant-read thermometer for perfect doneness
- Small saucepan for garlic butter sauce
- Wire rack set over a baking sheet, if you want extra crisp holding in the oven
Tips & Mistakes
- Pound chicken to even thickness so it cooks evenly and stays juicy.
- Pat chicken dry before seasoning so the coating sticks better and browns nicely.
- Season each layer lightly: chicken, flour, and breadcrumb mix, so flavor runs through every bite.
- Use shallow bowls for dredging to keep the breading process tidy and efficient.
- Press breadcrumbs firmly onto the chicken so the crust clings and does not fall off in the pan.
- Do not crowd the pan; cook in batches so the chicken browns instead of steaming.
- Keep heat at medium to medium-high so the crust turns golden while the inside cooks through.
- Flip chicken only once to keep the coating intact and crisp.
- Drain cooked chicken on a wire rack instead of a plate so the bottom stays crisp.
- Add fresh garlic to melted butter over low heat so it turns fragrant but not brown or bitter.
- Taste the garlic Parmesan sauce before coating the chicken and adjust salt or lemon to your liking.
- Avoid very thick chicken breasts, which often dry out before the crust browns.
- Use an instant-read thermometer and pull chicken at 165°F so it stays tender.
- Reheat leftovers in the oven or air fryer so the coating crisps back up instead of turning soggy.
How to Make Garlic Parmesan Chicken Recipe
1: Prep the chicken
Place the chicken breasts between two sheets of parchment or plastic wrap. Pound them gently with a meat mallet or rolling pin until they reach about 1/2 inch thickness. Pat them dry with paper towels, then season both sides with salt, pepper, and paprika.
2: Set up the breading station
Place flour in one shallow bowl. In a second bowl, whisk eggs and milk until smooth. In a third bowl, mix breadcrumbs, grated Parmesan, garlic powder, onion powder, and Italian seasoning.
3: Dredge the chicken
Coat each chicken piece lightly in flour, shaking off excess. Dip it into the egg mixture, letting extra drip off. Press it firmly into the breadcrumb mixture on both sides so the coating sticks well.
4: Cook the chicken
Heat a large skillet over medium heat and add enough oil to coat the bottom. When the oil shimmers, lay in the breaded chicken pieces without crowding. Cook about 4 to 5 minutes per side, until the crust turns deep golden and the internal temperature reaches 165°F.
Transfer cooked chicken to a wire rack or paper towel lined plate while you finish the rest. Keep it warm in a low oven if you cook multiple batches. Add a splash more oil between batches if the pan looks dry.
5: Make the garlic Parmesan butter
In a small saucepan, melt butter with olive oil over low heat. Add minced garlic and red pepper flakes and cook 1 to 2 minutes, stirring, until the garlic smells fragrant and just starts to turn pale gold. Remove from heat and stir in chopped parsley and extra grated Parmesan.
6: Coat and finish
Place the cooked chicken on a serving platter. Spoon the warm garlic Parmesan butter over each piece, letting it soak into the crust. Sprinkle with more Parmesan and parsley, and squeeze a little lemon over the top if you like a bright finish.
Variations I’ve Tried
I swap chicken breasts for boneless skinless chicken thighs when I want extra juicy meat and a bit more flavor. I also coat chicken tenders the same way for kid-friendly Garlic Parmesan Chicken strips that cook in about 3 minutes per side. Sometimes I add a thin layer of mozzarella on top and slide the skillet under the broiler for a cheesy Garlic Parmesan Chicken melt.
For a lighter version, I skip the flour and breadcrumbs and pan-sear seasoned chicken, then drizzle it with the garlic Parmesan butter sauce. I also toss cooked chicken pieces with cooked pasta and a splash of pasta water for a quick Garlic Parmesan Chicken pasta dinner. When I feel like a little heat, I double the red pepper flakes and add a pinch of cayenne to the breadcrumb mix.
How to Serve Garlic Parmesan Chicken
Serve Garlic Parmesan Chicken with a simple green salad and roasted vegetables for a balanced plate that still feels indulgent. It pairs nicely with buttered noodles, mashed potatoes, or fluffy rice to soak up the garlicky sauce. You can slice the chicken and layer it into warm tortillas with lettuce and tomato for Garlic Parmesan Chicken wraps. I also love it sliced over a Caesar-style salad with extra Parmesan on top.
How to store
- Store leftover Garlic Parmesan Chicken in an airtight container in the fridge for up to 3 days.
- Freeze cooled pieces in a single layer on a sheet pan, then transfer them to a freezer bag for up to 2 months.
- Reheat in a 375°F oven or air fryer until hot and crisp, about 8 to 12 minutes from the fridge or 15 to 20 minutes from frozen.
- Avoid microwaving if possible, since the coating turns soft and loses its crunch.
Garlic Parmesan Chicken Recipe
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease or line a baking sheet.
- In a shallow bowl, combine Parmesan cheese, breadcrumbs, salt, black pepper, and Italian seasoning.
- In a separate small bowl, mix the melted butter, olive oil, and minced garlic.
- Pat the chicken breasts dry with paper towels. Brush each piece all over with the garlic butter mixture.
- Dredge each buttered chicken breast in the Parmesan-breadcrumb mixture, pressing gently so the coating adheres on all sides.
- Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece.
- Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the coating is golden and crisp.
- Let rest for 5 minutes before serving. Sprinkle with chopped fresh parsley if desired.
Notes
Approximate per serving (1/4 of recipe): 365 calories; fat 20 g; saturated fat 9 g; carbohydrates 8 g; fiber 0 g; sugars 1 g; protein 38 g; sodium 640 mg. Values will vary based on specific ingredient brands and portion size.