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Crispy Italian chicken with garlic butter sauce served on a plate

Crispy Italian Chicken Christopher with Garlic Butter Sauce

This dish transforms a simple dinner into a culinary adventure with succulent, crunchy chicken drizzled with a luscious garlic butter sauce, all in one pan!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts Pounding them helps cook evenly.
  • 1 cup all-purpose flour For the breading.
  • 2 large eggs Whisked for dipping.
  • 1 cup bread crumbs (preferably Italian-style) Panko crumbs can be used for extra crunch.
  • 1 teaspoon garlic powder Adds flavor to the coating.
  • 1 teaspoon salt Adjust to taste.
  • ½ teaspoon black pepper Adjust to taste.
  • ½ cup grated Parmesan cheese For enhancing the crust.
  • ½ cup unsalted butter Melted for the garlic butter sauce.
  • 5 cloves garlic, minced For the sauce.
  • ¼ cup fresh parsley, chopped Optional, for garnish.
  • 1 piece lemon For zest and juice.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat chicken breasts dry with paper towels.
  3. Set up your breading station: flour in one dish, whisked eggs in another, and a mixture of bread crumbs, garlic powder, salt, pepper, and Parmesan in a third.
Breading and Baking
  1. Dredge the chicken in flour, dip it in eggs, and coat with the bread crumb mixture.
  2. Place the coated chicken on the baking sheet.
  3. Bake for 25-30 minutes until golden brown and cooked through (internal temp should reach 165°F/75°C).
Making the Sauce
  1. Melt butter in a saucepan over low heat; add minced garlic and sauté for 1-2 minutes until fragrant.
  2. Remove from heat, stir in lemon juice and zest, and fold in parsley if using.
Serving
  1. Drizzle the garlic butter sauce over the cooked chicken.
  2. Serve garnished with additional parsley and lemon wedges.

Notes

This dish keeps well in the fridge for about 3-4 days. Store it in an airtight container. If freezing, wrap the chicken tightly and use it within 2 months.