Crispy Italian Chicken Christopher with Garlic Butter Sauce
A delicious one-pan dish featuring crispy chicken breasts drizzled with a luscious garlic butter sauce, perfect for a cozy dinner.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs whisked
- 1 cup bread crumbs (preferably Italian-style)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
For the Garlic Butter Sauce
- ½ cup unsalted butter
- 5 cloves garlic, minced
- ¼ cup fresh parsley, chopped (optional) adds freshness
- 1 lemon for zest and juice
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the chicken breasts dry with paper towels.
- In three shallow dishes, place flour in the first, whisked eggs in the second, and a mixture of bread crumbs, garlic powder, salt, pepper, and Parmesan cheese in the third.
Coating and Baking
- Dredge each chicken breast in flour, then dip into the whisked eggs, letting excess drip off.
- Coat with the bread crumb mixture, pressing gently to adhere.
- Place the coated chicken breasts on the prepared baking sheet, spacing them out evenly.
- Bake in the preheated oven for about 25-30 minutes, until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
Garlic Butter Sauce
- Melt the butter in a medium saucepan over low heat.
- Add the minced garlic and sauté until fragrant (about 1-2 minutes), being careful not to burn it.
- Remove from heat and stir in lemon juice and zest. Fold in chopped parsley if using.
Serving
- Drizzle the garlic butter sauce over each piece of chicken.
- Sprinkle with additional parsley for color and serve with lemon wedges on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results. To enhance the recipe, use day-old bread for breadcrumbs and add Italian herbs to the breadcrumb mixture for extra flavor.