Crispy Parmesan Garlic Chicken Recipe is one of the easiest meals to make, yet so tasty and delicious. With breaded, crispy chicken, potatoes and asparagus. Your whole family will enjoy and it will be a breeze to make.
Juicy on the inside and crunchy on the outside, this whole meal is made on just one sheet pan. Aren’t the best recipes, ones with just one dish to wash? And still, this crispy Parmesan garlic chicken is one of the favorite meals in my family.
Can You Make Crispy Parmesan Garlic Chicken in a Skillet?
Yes, you can. Heat about 2 tablespoons oil in a medium skillet over medium heat, then cook the breaded chicken for about 4 to 5 minutes per side, depending on thickness, until golden and cooked through. Turn it as needed so it browns evenly on both sides.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 large eggs
- 2 oz milk (1/4 cup)
- 3 cups panko breadcrumbs
- 2 cups shredded Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 lb baby potatoes
- 1 handful asparagus, trimmed
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F. Lightly grease a sheet pan with cooking spray or line it with parchment paper.
- Prepare the egg mixture.
In a shallow bowl, whisk together the eggs and milk. - Prepare the coating.
In another shallow bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder. - Season the chicken.
Pat the chicken dry and season both sides with salt and black pepper. - Coat the chicken.
Dip each piece of chicken into the egg mixture, then press it into the Parmesan-panko mixture until fully coated. - Arrange on the sheet pan.
Place the coated chicken on one side of the prepared sheet pan. - Season the potatoes.
In a medium bowl, toss the baby potatoes with a little olive oil, salt, and black pepper. Spread them on the pan next to the chicken. - Start baking.
Bake for 15 minutes. - Add the asparagus and flip the chicken.
Remove the pan from the oven. Flip the chicken carefully. In a separate bowl, toss the asparagus with a little olive oil, salt, and black pepper, then add it to the sheet pan. - Finish baking.
Return the pan to the oven and bake for another 13 to 15 minutes, or until the chicken is golden and cooked through and the potatoes are tender. The chicken should reach an internal temperature of 165°F. - Serve.
Serve right away while the coating is still crisp.
Notes
- If the chicken breasts are very thick, pound them slightly so they cook more evenly.
- Shredded Parmesan helps create a crisp, flavorful crust, but finely grated Parmesan works too.
- Add the asparagus later so it stays tender and does not overcook.
- For extra browning, you can broil the pan for 1 to 2 minutes at the end.
