Garlic Parmesan Chicken Recipe

Introduction

Garlic Parmesan Chicken is a flavorful and easy dish perfect for busy weeknights. Tender chicken bites are coated in a seasoned breadcrumb crust, pan-fried to golden perfection, and tossed in a rich garlic Parmesan sauce. Serve it over pasta, rice, or mashed potatoes for a satisfying meal.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/2 cup milk
• 2 large eggs, beaten
• 1/2 cup bread crumbs
• 1/4 cup chopped fresh parsley (optional, for garnish)
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup dry white wine (optional)

Instructions

1. Step 1: Cut chicken breasts into 1-inch cubes.
2. Step 2: In a large bowl, whisk together flour, salt, pepper, paprika, garlic powder, and onion powder.
3. Step 3: In a separate shallow dish, whisk together milk and eggs.
4. Step 4: In another shallow dish, place bread crumbs.
5. Step 5: Dredge each chicken cube in the flour mixture, then dip in the egg mixture, and finally coat with bread crumbs, pressing gently to adhere.
6. Step 6: Set the breaded chicken aside.
7. Step 7: Melt butter in a medium saucepan over medium heat. Add minced garlic and cook for 30 seconds, until fragrant, being careful not to burn it.
8. Step 8: If using, add white wine and simmer for 1-2 minutes to reduce slightly.
9. Step 9: Stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper as needed.
10. Step 10: Remove the sauce from heat.
11. Step 11: Heat olive oil in a large skillet over medium-high heat.
12. Step 12: Add breaded chicken in batches to the skillet, cooking each side for 5-7 minutes until golden brown and cooked through (internal temperature of 165°F/74°C).
13. Step 13: Remove chicken from the skillet once cooked.
14. Step 14: Add the cooked chicken to the garlic Parmesan sauce, tossing well to coat each piece.
15. Step 15: Serve immediately, garnished with fresh parsley if desired. Enjoy over pasta, rice, mashed potatoes, or on its own.

Tips & Variations

• For extra crispiness, double-dip the chicken by repeating the egg and breadcrumb coating before frying.
• Substitute Italian-seasoned breadcrumbs for added flavor.
• If you prefer, swap chicken breasts for thighs for juicier bites.
• Omit the white wine and replace with chicken broth for a non-alcoholic version.
• Adding a squeeze of fresh lemon juice to the sauce brightens up the flavor.

Storage

Store leftover chicken Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender and prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the breaded chicken on a greased baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden and cooked through.

Is it necessary to use both milk and eggs in the coating?

The milk and eggs create a wet mixture that helps the breadcrumbs stick well to the chicken, ensuring a crispy crust. You can substitute with buttermilk for extra tenderness if preferred.

Garlic Parmesan Chicken Recipe

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4.7 from 133 reviews

Garlic Parmesan Chicken is a flavorful and easy weeknight dinner option featuring tender chicken cubes coated in a seasoned flour and breadcrumb crust, pan-fried to golden perfection, and tossed in a rich garlic Parmesan sauce. This versatile dish pairs beautifully with pasta, rice, or mashed potatoes for a satisfying meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup bread crumbs
• 1/2 cup milk
• 2 large eggs, beaten

Sauce

• 1/4 cup butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup olive oil

Garnish

• 1/4 cup chopped fresh parsley (optional)

Instructions

1. Prepare the Chicken: Cut the boneless, skinless chicken breasts into 1-inch cubes for even cooking and easy coating.
2. Mix Dry Coating: In a large bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, and onion powder to create a flavorful base for coating the chicken.
3. Prepare Egg Wash: In a separate shallow dish, whisk together the milk and beaten eggs. This will help the bread crumbs adhere to the chicken.
4. Set Up Bread Crumbs: Place the bread crumbs in another shallow dish, ready for dredging the chicken cubes.
5. Coat Chicken: Dredge each chicken cube first in the seasoned flour mixture, then dip in the milk and egg mixture, and finally coat thoroughly with bread crumbs, pressing gently to ensure they stick well.
6. Set Aside Breaded Chicken: Place the breaded chicken pieces on a plate or tray while you prepare the sauce.
7. Make Garlic Parmesan Sauce: Melt the butter in a medium saucepan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant but not browned.
8. Add White Wine (Optional): Pour in dry white wine if using, and let it simmer for 1-2 minutes to reduce slightly and develop flavor.
9. Incorporate Parmesan Cheese: Stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth. Taste and adjust seasoning with salt and pepper as needed.
10. Remove Sauce from Heat: Take the sauce off the heat and set aside.
11. Heat Olive Oil: In a large skillet, heat olive oil over medium-high heat until shimmering and hot.
12. Cook Chicken: Add the breaded chicken pieces in batches to the skillet, avoiding overcrowding. Fry for 5-7 minutes on each side until the coating is golden brown and the chicken is cooked through (internal temperature of 165°F/74°C).
13. Drain and Remove Chicken: Transfer cooked chicken to a paper towel-lined plate to drain any excess oil.
14. Toss Chicken in Sauce: Add the cooked chicken pieces to the garlic Parmesan sauce, tossing gently to coat each piece evenly.
15. Serve and Garnish: Serve the garlic Parmesan chicken immediately, garnished with chopped fresh parsley if desired. It pairs well with pasta, rice, or mashed potatoes.

Notes

• You can substitute chicken thighs for chicken breasts for a juicier result.
• If you prefer a non-alcoholic version, omit the white wine; the sauce will still be flavorful.
• To keep the breading extra crispy, avoid overcrowding the pan while frying the chicken in batches.
• Use freshly grated Parmesan cheese for the best flavor and melting quality.
• Leftover chicken can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.

Keywords: Garlic Parmesan Chicken, Breaded Chicken, Chicken Dinner, Weeknight Recipe, Pan-Fried Chicken