This is the kind of chicken you can honestly eat on repeat! 🤤 Juicy, tender chicken with a beautifully crisp, golden Parmesan crust and buttery garlic-herb flavor. The best part? No breadcrumbs or complicated coating required.
🛒 Ingredients
Serves 2–3
- 1 large boneless, skinless chicken breast
- ½–¾ cup finely grated Parmesan cheese
- 1½ tsp garlic & herb seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- Optional: 1 tsp Italian seasoning
- Optional: fresh parsley
- Optional: lemon wedges
👩🍳 Detailed Instructions
1. Prepare the chicken
Place the chicken breast on a cutting board. Carefully butterfly it horizontally, cutting through the thickest part to make 2 thinner cutlets. If the breast is very large, divide it into 3 pieces.
Place the pieces between parchment paper or plastic wrap and gently pound them with a meat mallet until they’re an even thickness—about ½ inch thick. This helps the chicken cook evenly and stay juicy.
2. Season
Pat the chicken dry with paper towels. Season both sides with garlic & herb seasoning, garlic powder, black pepper, and optional Italian seasoning.
Go lightly with salt because Parmesan already contains plenty of salt.
3. Add the Parmesan
Spread the Parmesan cheese onto a shallow plate.
Press one side of each chicken cutlet firmly into the Parmesan, making sure there’s a generous layer covering the entire surface.
Don’t worry about coating the other side—the Parmesan crust is the star of this recipe!
4. Heat the skillet
Place a large nonstick skillet over medium-high heat.
Add the olive oil and allow it to heat until shimmering, but don’t let it smoke.
5. Cook Parmesan-side down
This is the important part! 😍
Carefully place the chicken into the skillet with the Parmesan-coated side facing DOWN.
Press gently for a few seconds so the cheese makes good contact with the pan.
Then leave it alone. Don’t slide the chicken around.
Cook for approximately 3–5 minutes, until the Parmesan has melted together and developed a deep golden-brown crust. Similar skillet Parmesan chicken recipes use roughly 3–5 minutes on the first side to develop the crust.
6. Flip and add butter
Once the Parmesan is golden and firmly attached, carefully flip the chicken.
Reduce the heat to medium-low and add 1 tablespoon of butter to the skillet.
Allow the butter to melt around the chicken. You can spoon some of the buttery juices over the top.
7. Cook until completely done
Continue cooking until the chicken is tender and reaches an internal temperature of 165°F (74°C) at the thickest part.
Because the chicken has been pounded thin, it shouldn’t take very long after flipping—usually another 3–5 minutes, depending on thickness.
8. Rest
Transfer the chicken to a plate and let it rest for about 5 minutes before slicing. This helps keep the chicken juicy.
✨ Optional Finishing Touch
Sprinkle with fresh chopped parsley and serve with a squeeze of lemon.
The tiny bit of acidity from the lemon cuts through the buttery Parmesan beautifully. 🍋
🥦 What to Serve With It
For a low-carb/keto meal, try:
- Garlic butter broccoli
- Roasted asparagus
- Cauliflower mash
- Zucchini noodles
- Sautéed spinach
- Green beans
- Simple cucumber salad
