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Garlic Parmesan Chicken

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large chicken breasts (about 1.25–1.5 lbs total), halved horizontally into cutlets
  • 1 teaspoon kosher salt , plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning or equal parts dried oregano and basil
  • 1/2 teaspoon smoked paprika optional, but great color
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, finely minced or 1 teaspoon garlic powder in a pinch
  • 1/2 cup freshly grated Parmesan finer grate sticks better
  • 1/3 cup panko breadcrumbs or regular breadcrumbs
  • 2 tablespoons grated Pecorino Romano optional but punchy
  • 2 tablespoons mayonnaise helps the coating cling and keeps chicken moist
  • 1 tablespoon Dijon mustard
  • Zest of 1 lemon plus wedges for serving
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried
  • Olive oil spray or 1 tablespoon olive oil for drizzling

Method
 

  1. Preheat like you mean it. Set oven to 425°F (220°C). Line a sheet pan with foil and place a wire rack on top. This elevates the chicken so both sides crisp. No rack? Use parchment and flip halfway.
  2. Thin the chicken. Slice each breast into two cutlets horizontally. If they're uneven, lightly pound to an even 1/2-inch thickness. Even thickness = even cooking.
  3. Season first. Pat dry. Sprinkle both sides with salt, pepper, Italian seasoning, and smoked paprika. This is your baseline flavor, don't skip.
  4. Make garlic butter. In a small skillet, melt butter over medium-low. Add minced garlic and cook 60–90 seconds until fragrant, not browned. Remove from heat. Stir in lemon zest.
  5. Mix the “glue.” In a bowl, combine mayonnaise and Dijon. Whisk in 1 tablespoon of the garlic butter. This helps the crust adhere and keeps the chicken juicy.
  6. Build the crust. In another bowl, combine Parmesan, panko, Pecorino (if using), and parsley. Drizzle in the remaining garlic butter and toss to coat evenly. It should look slightly damp and clumpy.
  7. Coat the chicken. Brush or spread the mayo-Dijon mixture on both sides of each cutlet. Press each piece into the Parmesan-panko mixture, coating generously, especially on top. Place on rack.
  8. Oil for the win. Lightly mist with olive oil spray or drizzle sparingly. This boosts browning and crunch.
  9. Bake to golden. Roast 12–15 minutes until the internal temp reaches 160°F (71°C). If the top isn't golden enough, broil 1–2 minutes. Carryover heat will take it to 165°F.
  10. Rest, then finish. Let rest 3–4 minutes. Squeeze lemon over the top and finish with a pinch of salt and extra parsley. Serve immediately while the crust is audibly crisp.