Crispy Garlic Breaded Chicken

Chef John's technique for baking garlicky breaded chicken achieves the crispy crust and tender insides of pan-fried cutlets minus the mess!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 634 Calories

Ingredients

• 3 tablespoons unsalted butter
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise
• salt and freshly ground black pepper to taste
• cayenne pepper to taste
• 1 teaspoon balsamic vinegar
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 2 large skinless, boneless chicken breasts
• 3 cloves garlic, finely crushed
• 1 tablespoon finely chopped Italian parsley
• 0.25 cup chicken broth
• 0.33333334326744 cup chicken broth
• 0.5 cup panko bread crumbs
• 1.5 teaspoons Dijon mustard

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Season chicken breasts on both sides with salt, black pepper, and cayenne.

Step 3

Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.

Step 4

Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.

Step 5

Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.

Step 6

Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Step 7

Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the bread crumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.