Description
Parmesan-Crusted Chicken with Garlic Butter Potatoes
Ingredients:
For the chicken:
2 large boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup shredded mozzarella cheese
1 tablespoon chopped parsley
For the potatoes:
1 lb baby red potatoes, quartered
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon garlic powder
1 teaspoon dried parsley
Salt and pepper to taste
Instructions:
Prepare the potatoes:
Preheat the oven to 400°F (200°C).
In a bowl, toss the potatoes with olive oil, garlic powder, dried parsley, salt, and pepper. Spread evenly on a baking sheet.
Roast for 25-30 minutes, flipping halfway through, until golden and tender.
Prepare the chicken:
Slice the chicken breasts in half lengthwise to make thinner fillets.
Set up a breading station with three shallow bowls: one with flour, one with beaten egg, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Dredge each chicken fillet in flour, then dip in the egg, and finally coat in the breadcrumb mixture.
Cook the chicken:
Heat olive oil in a skillet over medium heat. Cook the chicken fillets for 3-4 minutes per side until golden brown and cooked through.
Transfer the chicken to a baking dish, sprinkle mozzarella cheese on top, and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Assemble and serve:
Plate the Parmesan-crusted chicken and garlic butter potatoes. Drizzle melted butter over the potatoes and garnish the chicken with fresh parsley.
This crispy, cheesy chicken paired with buttery potatoes is a hearty and delicious meal that’s perfect for a cozy dinner!
Step-by-Step Guide
Follow this detailed process for perfect results. First, prep your stations: quarter potatoes and mix seasoning. For chicken, slice breasts horizontally to create even, thin cutlets. Set up three bowls for breading in order: seasoned flour, beaten egg, and the Parmesan-breadcrumb mix. Keep one hand for dry ingredients and one for wet to avoid clumping. Roast potatoes on a middle oven rack. While they cook, bread all chicken fillets, pressing the crumb mixture firmly to adhere. Pan-fry chicken in hot oil until deeply golden, then finish in the oven with cheese. This ensures a crispy exterior without overcooking the interior.
Serving Suggestions
Plate this hearty meal with complementary sides to balance its richness. A simple arugula salad with a lemon vinaigrette cuts through the dish’s decadence. Steamed green beans or roasted asparagus also pair beautifully. For a brighter note, serve with a side of marinara or creamy lemon sauce for dipping. This dish is perfect for a family dinner, so present it family-style on a large platter garnished with extra parsley and lemon wedges.
How-to Summary
In summary: Slice and bread chicken cutlets using a three-step flour, egg, and Parmesan-crumb station. Pan-fry until golden, then top with mozzarella and bake briefly to melt. Simultaneously, roast seasoned baby potatoes with olive oil, garlic powder, and herbs until tender and crisp. Serve together, garnished with parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well. Adjust cooking time slightly as they may cook faster. Ensure they are pounded to an even thickness for consistent breading and cooking.
How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free blend or almond flour. Use certified gluten-free breadcrumbs or crushed gluten-free crackers for the coating.
Can I prepare the chicken ahead of time?
You can bread the chicken fillets up to 4 hours in advance. Store them in a single layer on a parchment-lined tray in the refrigerator to let the coating set, which can help it adhere better during cooking.
Why are my breadcrumbs not sticking to the chicken?
This usually happens if the chicken is too wet or the breading steps are rushed. Pat the chicken dry before starting. Dredge thoroughly in flour first, shake off excess, then dip fully in egg, letting excess drip off, before pressing into crumbs.
What’s the best way to reheat leftovers?
Reheat in an oven or toaster oven at 375°F (190°C) for about 10-15 minutes to restore crispiness. Avoid the microwave, as it will make the coating soggy.
Common Mistakes to Avoid
- Overcrowding the Skillet: Frying too many chicken pieces at once lowers the oil temperature, leading to soggy, greasy breading. Cook in batches.
- Using Cold Potatoes: Ensure potatoes are patted dry before tossing with oil; moisture prevents proper crisping.
- Skipping the Oven Finish: Baking after pan-frying ensures the chicken is fully cooked and the cheese is perfectly melted without burning the crust.
- Not Seasoning Every Layer: Season the flour, the breadcrumb mixture, and the potatoes. Each layer builds flavor.
Conclusion
This Parmesan-Crusted Chicken with Garlic Butter Potatoes is a fail-proof recipe for a satisfying, restaurant-quality meal at home. The combination of a crispy, cheesy exterior with tender chicken and flavorful, buttery potatoes is universally appealing. By following the detailed steps and avoiding common pitfalls, you can create a comforting and impressive dinner that is sure to become a regular in your weekly rotation. Enjoy the process and the delicious results!