Mediterranean Garlic Parmesan Crusted Chicken
Total Time: 35 minutes (10 minutes prep, 25 minutes cook)
Serves: 4
This Mediterranean Garlic Parmesan Crusted Chicken is crispy on the outside, tender inside, and bursting with garlicky, cheesy flavor. The Parmesan-breadcrumb crust locks in juiciness while adding the perfect golden crunch. Finished with a drizzle of olive oil or a light creamy garlic sauce, this dish strikes a perfect balance of comfort and Mediterranean flair. It’s quick enough for a weeknight dinner yet elegant enough to impress guests.
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
2 eggs, beaten
¼ cup all-purpose flour (optional, for extra coating and crispness)
For the Crust
½ cup grated Parmesan cheese
½ cup breadcrumbs (panko breadcrumbs give more crunch)
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning (optional)
For Finishing / Sauce
2 tbsp olive oil (for pan-frying or drizzling)
2 tbsp chopped fresh parsley (for garnish)
½ cup heavy cream and 2 cloves minced garlic (optional, for creamy sauce)
Instructions
Prepare the Chicken:
Pat the chicken breasts dry and, if thick, pound them to even thickness (about ½ inch) for even cooking. Season lightly with salt and pepper.
Set Up the Coating Station:
Place flour in one shallow dish (optional).
Beat the eggs in another dish.
In a third bowl, mix Parmesan cheese, breadcrumbs, garlic powder, salt, pepper, and Italian seasoning.
Coat the Chicken:
Dredge each chicken breast lightly in flour (if using), then dip into the beaten eggs.
Press both sides into the Parmesan-breadcrumb mixture, ensuring an even, firm coating.
Cook the Chicken:
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the coated chicken breasts and cook for 4–5 minutes per side, until golden brown and crispy.
(If the crust browns too quickly, lower the heat slightly.)
Optional Creamy Garlic Sauce:
Once the chicken is cooked, remove it from the pan. In the same skillet, add minced garlic and sauté for 30 seconds.
Pour in heavy cream and stir, scraping up any flavorful bits from the pan. Let it simmer for 2–3 minutes until slightly thickened.
Finish and Serve:
Return the chicken to the pan (if using sauce) or drizzle lightly with olive oil. Garnish with fresh parsley.
Serve warm with a side of Mediterranean salad, roasted vegetables, or lemon orzo.
Tips & Variations
For the Best Crust:
Use freshly grated Parmesan for better melt and flavor. Pre-shredded cheese often has anti-caking agents that reduce crispness.
Combine panko and regular breadcrumbs for a perfect mix of crunch and coverage.
Press the coating firmly onto the chicken so it adheres well during cooking.
Cooking Method Options:
Pan-Fry (Recommended): Creates the crispiest crust and golden color.
Bake: Lightly brush with olive oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through. Great for a lighter version.
Air Fryer: Cook at 375°F (190°C) for 15–18 minutes, flipping once for an evenly crisp texture.
Make It Creamy:
The optional garlic cream sauce adds richness. For a lighter option, use half-and-half or Greek yogurt instead of heavy cream.
You can also add a splash of lemon juice to the sauce for brightness.
Flavor Twists:
Add crushed red pepper flakes for a mild kick.
Mix a tablespoon of sun-dried tomato paste or pesto into the cream sauce for Mediterranean depth.
Sprinkle fresh herbs (basil, oregano, or thyme) on top before serving.
Cheese Options:
Try Asiago, Pecorino Romano, or a Parmesan–feta blend for a unique flavor twist.
For a gooey touch, melt mozzarella over the crust in the last minute of cooking.
Serving Ideas:
Pair with lemon herb orzo, Mediterranean quinoa salad, or roasted vegetables.
It also works great sliced over a Caesar salad or wrapped in pita bread with a drizzle of tzatziki.
Storage & Reheating:
Store leftovers in the fridge for up to 3 days.
Reheat in a skillet or air fryer to restore crispiness (avoid the microwave if possible).
The sauce can be stored separately and reheated gently over low heat.
Q&A
Q: Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well and stay juicy. They may take a few extra minutes to cook through, depending on thickness.
Q: Can I make this recipe ahead of time?
You can coat the chicken and refrigerate it for up to 8 hours before cooking. For best texture, cook it fresh—reheated crusts won’t be as crisp.
Q: Is the sauce necessary?
Not at all. The chicken is flavorful on its own, thanks to the Parmesan crust. The sauce just adds a creamy touch if you want a richer finish.
Q: How do I know when the chicken is cooked?
Use a meat thermometer—the internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part; the juices should run clear, not pink.
Q: Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs and skip the flour coating. The rest of the ingredients are naturally gluten-free.
Q: What sides pair well with this dish?
Try roasted potatoes, lemon orzo, Mediterranean couscous salad, or grilled veggies like zucchini, eggplant, and peppers.
Nutrition
(Per Serving)
(Estimated, based on 4 servings and pan-fried method without cream sauce)
Calories: ~360 kcal
Protein: 34 g
Fat: 18 g
Carbohydrates: 12 g
Fiber: 1 g
Sugar: 1 g
Sodium: 470 mg
(If using the creamy sauce, add about 100–120 calories and 10 g fat per serving.)
Conclusion
This Mediterranean Garlic Parmesan Crusted Chicken is a go-to recipe when you want something crisp, flavorful, and satisfying without much effort. The cheesy garlic crust delivers that perfect crunch, while a light cream or olive oil drizzle ties everything together beautifully. Whether you serve it with orzo, salad, or vegetables, it’s a complete, restaurant-quality meal that’s easy to make at home.