Buttery Parmesan Crusted Chicken Skillet

Instructions:

1. In a medium bowl, combine Parmesan, breadcrumbs, flour, garlic powder, paprika, salt, and pepper.
2. Toss the chicken pieces in the mixture until each piece is well-coated.
3. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat.
4. Add the chicken in a single layer (cook in batches if needed). Cook for 3–4 minutes per side until golden brown and fully cooked. Transfer to a plate and keep warm.
5. In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for 1 minute until fragrant.
6. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Simmer for 1–2 minutes to slightly reduce.
7. Return the cooked chicken to the skillet. Toss well to coat the chicken in the buttery lemon-garlic sauce.
8. Garnish with chopped parsley, if using. Serve immediately.

Variations :

• Creamy Upgrade: Stir in 2 tablespoons of heavy cream with the broth for a rich, creamy sauce.
• Spicy Twist: Add a pinch of red pepper flakes to the breadcrumb mixture or sauce.
• Herb Crust: Mix in dried basil, oregano, or Italian seasoning for added depth.
• Low-Carb Option: Use almond flour instead of breadcrumbs for a keto-friendly version.

Tips :

• Use panko breadcrumbs for maximum crispiness and texture.
• Don’t overcrowd the pan—cook chicken in batches to ensure even browning.
• Let the chicken rest briefly on a paper towel-lined plate before adding back to the sauce to keep it crisp.
• Deglaze thoroughly—scraping up those golden bits in the pan adds incredible flavor to the sauce.

This Buttery Parmesan Crusted Chicken Skillet is an all-in-one flavor bomb: crunchy, juicy, buttery, and bright—perfect for any night you need a delicious meal fast.