Parmesan Crusted Chicken with Garlic Aioli – Crispy, Juicy, and Packed with Flavor
If you love a fuss-free dinner that tastes like you ordered it at a bistro, this one’s for you. Parmesan crusted chicken is golden, crunchy, and surprisingly easy to make at home. Pair it with a smooth, garlicky aioli and you’ve got a weeknight hero that also works for guests.
The chicken cooks quickly, stays juicy, and the aioli pulls everything together. Serve it with a simple salad, roasted veggies, or a pile of fries and you’re set.
Parmesan Crusted Chicken with Garlic Aioli - Crispy, Juicy, and Packed with Flavor
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- Salt and pepper
- Flour: 1/2 cup all-purpose
- Eggs: 2 large
- Breadcrumbs: 1 cup (panko recommended for extra crunch)
- Parmesan: 3/4 cup finely grated (freshly grated works best)
- Garlic powder: 1 teaspoon
- Paprika: 1/2 teaspoon (optional for color)
- Olive oil: 2–3 tablespoons (plus more for aioli)
- Butter: 1 tablespoon (optional, for richer browning)
- Lemon: 1 (zest and wedges for serving)
- Fresh parsley: 2 tablespoons chopped (optional for garnish)
- 1/2 cup mayonnaise
- 1–2 garlic cloves, finely minced or grated
- 1–2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1–2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep the chicken. Place each chicken breast between two sheets of parchment and pound to an even 1/2-inch thickness. This helps it cook evenly and stay juicy. Pat dry and season both sides with salt and pepper.
- Set up your coating stations. In one shallow bowl, add the flour. In a second bowl, whisk the eggs. In a third bowl, combine breadcrumbs, Parmesan, garlic powder, paprika, a pinch of salt, and lemon zest if using.
- Dredge the chicken. Coat each piece lightly in flour, shaking off excess. Dip in the egg, then press firmly into the Parmesan-breadcrumb mixture so it adheres well. Set on a plate to rest for a few minutes.
- Preheat and heat the pan. Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet over medium heat and add olive oil and butter. When hot and shimmering, you’re ready to cook.
- Pan-sear for the crust. Add the chicken and cook 2–3 minutes per side until golden brown. Avoid moving it around too much—this helps build a crisp crust.
- Finish in the oven. Transfer the skillet to the oven and cook 6–8 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 3–5 minutes before slicing.
- Make the garlic aioli. While the chicken finishes, whisk mayonnaise, garlic, lemon juice, Dijon, and olive oil in a small bowl. Season with salt and pepper. Adjust lemon and garlic to taste.
- Serve. Slice the chicken or serve whole, topped with chopped parsley and a squeeze of lemon. Spoon the aioli on the side or drizzle over the top.
Transform Your Body in just 6-Weeks. Get Fit, Save Time, and Eat Smart.
Ready to get real results without long workouts or complicated diets? Our 6-week plan is made for busy people who want quick wins and lasting changes.
Get Your Program TodayWhy This Recipe Works
This recipe uses a mix of grated Parmesan and breadcrumbs for a crust that’s crisp and deeply savory. The cheese melts slightly and bonds with the coating, sticking to the chicken without sliding off.
A quick pan-sear followed by a short oven finish gives you the best texture: crisp outside, tender inside. The garlic aioli adds a cool, creamy contrast that balances the salty crunch. It’s simple, reliable, and tastes like more effort than it takes.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- Salt and pepper
- Flour: 1/2 cup all-purpose
- Eggs: 2 large
- Breadcrumbs: 1 cup (panko recommended for extra crunch)
- Parmesan: 3/4 cup finely grated (freshly grated works best)
- Garlic powder: 1 teaspoon
- Paprika: 1/2 teaspoon (optional for color)
- Olive oil: 2–3 tablespoons (plus more for aioli)
- Butter: 1 tablespoon (optional, for richer browning)
- Lemon: 1 (zest and wedges for serving)
- Fresh parsley: 2 tablespoons chopped (optional for garnish)
For the Garlic Aioli:
- 1/2 cup mayonnaise
- 1–2 garlic cloves, finely minced or grated
- 1–2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1–2 tablespoons olive oil
- Salt and pepper to taste
Step-by-Step Instructions
- Prep the chicken. Place each chicken breast between two sheets of parchment and pound to an even 1/2-inch thickness.
This helps it cook evenly and stay juicy. Pat dry and season both sides with salt and pepper.
- Set up your coating stations. In one shallow bowl, add the flour. In a second bowl, whisk the eggs.
In a third bowl, combine breadcrumbs, Parmesan, garlic powder, paprika, a pinch of salt, and lemon zest if using.
- Dredge the chicken. Coat each piece lightly in flour, shaking off excess. Dip in the egg, then press firmly into the Parmesan-breadcrumb mixture so it adheres well. Set on a plate to rest for a few minutes.
- Preheat and heat the pan. Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium heat and add olive oil and butter. When hot and shimmering, you’re ready to cook.
- Pan-sear for the crust. Add the chicken and cook 2–3 minutes per side until golden brown. Avoid moving it around too much—this helps build a crisp crust.
- Finish in the oven. Transfer the skillet to the oven and cook 6–8 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for 3–5 minutes before slicing.
- Make the garlic aioli. While the chicken finishes, whisk mayonnaise, garlic, lemon juice, Dijon, and olive oil in a small bowl. Season with salt and pepper. Adjust lemon and garlic to taste.
- Serve. Slice the chicken or serve whole, topped with chopped parsley and a squeeze of lemon.
Spoon the aioli on the side or drizzle over the top.
How to Store
- Refrigerator: Store leftover chicken and aioli separately in airtight containers. Chicken keeps for 3–4 days; aioli for up to 4 days.
- Reheating: Reheat chicken in a 350°F (175°C) oven or air fryer for 8–10 minutes to crisp it back up. Avoid microwaving, which softens the crust.
- Freezing: Freeze cooked chicken on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheat from frozen in a 375°F (190°C) oven until hot and crisp.
Why This is Good for You
You get a solid source of lean protein from the chicken, which helps with fullness and muscle repair. Parmesan brings calcium and big flavor, so a little goes a long way. Using panko and a quick oven finish keeps the coating light instead of greasy.
The aioli includes olive oil and lemon, adding healthy fats and brightness. Pair with a salad or steamed greens to round out the meal.
Pitfalls to Watch Out For
- Thick chicken = uneven cooking. Pound to an even thickness to avoid dry edges and underdone centers.
- Coating slipping off. Pat the chicken dry and press the crumb mixture on firmly. Let it rest a few minutes before cooking.
- Burning before it’s cooked through. Keep the heat at medium and finish in the oven.
Don’t try to do it all on the stovetop.
- Overcrowding the pan. Cook in batches if needed. Crowding drops the heat and softens the crust.
- Too much garlic in the aioli. Raw garlic is potent; start small and adjust to taste.
Recipe Variations
- Herb Boost: Add chopped fresh parsley, basil, or thyme to the breadcrumb mix for extra aroma.
- Gluten-Free: Use gluten-free panko and a 1:1 gluten-free flour. Everything else stays the same.
- Air Fryer Method: Spray coated chicken lightly with oil.
Air fry at 380°F (193°C) for 10–12 minutes, flipping halfway, until golden and cooked through.
- Spicy Kick: Add red pepper flakes or cayenne to the crumb mix. Stir a little hot sauce into the aioli.
- Lemon-Pepper
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
