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Crispy pan fried chicken has a tasty garlic Parmesan crust and is fried in garlic and butter for tons of delicious flavor.
Do you ever shop at Aldi? We got an Aldi several years ago in my small town and it’s been a great addition to the stores that we already have.
While I can’t do all of my shopping at Aldi I do like to go there for my produce. They often have fruits and vegetables much cheaper then the grocery stores in my area so it’s a good choice when I’m looking for side dishes.
Last week I took my son shopping to buy some fruits and vegetables for his meals and picked up some for us as well. I grabbed squash, tomatoes, apples, mango, green beans, and strawberries. I had no clue what I was going to make but I wanted to make a side dish for my Skillet Garlic Parmesan Chicken.
- boneless, skinless chicken breasts
- butter (I prefer salted in this recipe)
- breadcrumbs (use panko or regular but panko yields a crispier chicken)
- all purpose flour
- grated Parmesan cheese (don’t use the powdery stuff in a can, grate yourself or buy fresh grated)
- Italian seasonings
- garlic powder
- salt and pepper
This chicken is super easy to make as it’s pan fried in a skillet. While I normally pan fry my meats in olive oil in this case we use butter to really add flavor to the chicken.
can i use olive oil to fry the chicken?
You can certainly still use olive oil to pan fry the chicken and you will still have a crispy chicken. However, the butter adds flavor to the chicken so I would suggest you try it with the butter, it’s really good.
I ended up using my tomatoes and squash in a nice, seasonal vegetable au gratin recipe that went along with my chicken. I made it and popped it in the oven before continuing to make the chicken.
To get started butter and garlic powder are combined and melted in a skillet. The chicken is dipped into a mixture of breadcrumbs, Parmesan cheese, and garlic and then pan fried in the butter.
can I use a different type of cheese?
You can use a different type of cheese but you need to choose wisely. Parmesan is a hard cheese so while it does melt it doesn’t get gooey and stick to the pan. You can substitute other hard cheeses such as Asiago or Pecorino Romano.
Once the chicken is in the pan it needs to be cooked to a golden brown so that it is really crispy. Using panko breadcrumbs will help you to achieve a crispier crust on the chicken but it’s not needed..
can i bake the chicken in the oven?
While you can bake this chicken in the oven pan frying it is quicker and tastier. If you do decide to oven bake it preheat an oven to 375 degrees. Dip the chicken into the breading and place in a baking dish sprayed with cooking spray. Drizzle olive oil over top of the chicken and bake for 20-25 minutes or until the internal temperature of the chicken is 165 degrees or higher.
Once the chicken is cooked through I like to place it on a paper towel lined plate just to catch any extra butter. I love the flavor the butter adds to the chicken but I don’t love an oily piece of chicken.
more chicken recipes:
- Easy Bourbon Chicken
- Sweet and Spicy Chicken Pineapple Skewers
- Barbecue Chicken with Bacon Onion Jam
- One Pan Honey Sriracha Chicken Bowls
- Baked Chicken Parmesan
I served this chicken with a side of roasted potatoes and the au gratin vegetables. However, it would also be yummy served over top of rice or pasta as well.
The chicken is also great on its own. For as quick and as easy as this recipe is, it packed a ton of flavor and the chicken was super crispy. Both my husband and I enjoyed it and I’ll be making it again soon.
If you’ve tried my Crispy Garlic Parmesan Chicken or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 chicken breasts cut in half
- 5 Tablespoons butter
- 1/2 c. breadcrumbs
- 1/4 c. flour
- 1/2 c. grated Parmesan cheese + 2 tablespoons
- 1 Tablespoon Italian seasoning
- 1 teaspoon roasted garlic powder
- salt and pepper
- 2 yellow squash, cut into 1 inch disks
- 4 garlic cloves, minced
- Melt 3 tablespoons of butter and place in a shallow dish.
- In another shallow dish combine the breadcrumbs, flour, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- Heat 1 tablespoon of butter in a large skillet over medium high heat.
- Dip each chicken piece into the butter and then coat with the breadcrumb mixture.
- Cook in the butter in the skillet for 5 minutes per side or until browned and cooked through. Remove from pan.
- Add remaining tablespoon of butter to the skillet. Add the squash and garlic and saute for 4 minutes. Add 2 tablespoons of Parmesan cheese and stir.
- Return chicken to the pan, heat through, and serve.
Recipe adapted from The Recipe Critic
Delicious Chicken Recipes
- Apple Soy Glazed Chicken Legs from Karen’s Kitchen Stories
- Bang Bang Chicken Pasta from Blogghetti
- Crispy Garlic Parmesan Chicken from Hezzi-D’s Recipe Box
- Autumn Chicken Sheet Pan Dinner from Jen Around the World
- Huli Huli Grilled Chicken from A Kitchen Hoor’s Adventures
- Japanese Soboro Donburi from Pandemonium Noshery
- Leftover Chicken Soup with Sage from Art of Natural Living
- Sopa de Pollo Borracho from That Recipe