This Easy Garlic Parmesan Chicken is on my meal plan this week and remains one of my favorite quick, no-fuss chicken recipes. Chicken cutlets are versatile and fast to cook, but they can dry out or lack flavor. This version solves both problems: a bright, garlicky marinade keeps the meat moist while infusing it with fresh flavor, and a simple toasted breadcrumb-Parmesan topping adds satisfying texture without tedious breading.
What makes this recipe especially convenient is the shortcut for the crust. Instead of dredging and frying each piece, you quickly toast the breadcrumbs in a skillet and mix them with Parmesan. Then you simply sprinkle the mixture over the cooked cutlets—less hands-on time but all the flavor and crunch.
If you don’t buy cutlets, you can easily make them from chicken breasts by slicing the breasts in half horizontally and, if needed, halving those pieces vertically to create even portions. Large breasts yield several cutlets from just a couple of whole pieces.
Garlic Parmesan Chicken
This garlic Parmesan chicken is low in fat and calories, straightforward to prepare, and full of flavor. It’s an excellent option for an easy family dinner that feels special but comes together quickly.
Easy Garlic Parmesan Chicken
Allison McGee
Pin Recipe
Equipment
Ingredients
- 1/3 cup apple cider vinegar
- 1/3 cup olive oil
- 1/3 cup water
- 4 cloves garlic peeled and crushed
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 chicken cutlets
- 4 tablespoons Italian breadcrumbs
- 4 tablespoons shredded Parmesan cheese
Instructions
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Prepare the marinade: whisk together apple cider vinegar, olive oil, water, crushed garlic, Italian seasoning, salt, and pepper. Place chicken cutlets and marinade in a gallon zip-top bag and refrigerate for at least 2 hours, preferably overnight for best flavor.
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When ready to cook, heat a skillet over medium and spray lightly with cooking spray. Add the breadcrumbs and toast, stirring, for 2–3 minutes until lightly golden. Transfer toasted breadcrumbs to a small bowl and mix with the shredded Parmesan.
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Respray the skillet and add the marinated chicken cutlets in a single layer. Cook 5–6 minutes per side, or until an instant-read thermometer registers 165°F (74°C) in the thickest part.
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Remove the chicken from the skillet and immediately sprinkle about 1 tablespoon of the breadcrumb-Parmesan mixture over each cutlet. Serve right away while the coating is crisp.
Nutrition
Photos by Julie 208/Shutterstock.com
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