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Parmesan Crusted Chicken with Garlic Aioli - Crispy, Juicy, and Packed with Flavor

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.