Buttery Parmesan Crusted Chicken Skillet
Buttery Parmesan Crusted Chicken Skillet is crispy, golden, and finished in a light garlic lemon-butter sauce—quick, easy, and perfect for weeknights.
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized chunks
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs panko for extra crunch
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons butter divided
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ¼ cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley optional, for garnish
Instructions
- In a medium bowl, mix Parmesan, breadcrumbs, flour, garlic powder, paprika, salt, and pepper.
- Toss chicken chunks in the mixture, pressing to coat. Shake off excess and set aside.
- Heat 2 tbsp butter and 2 tbsp olive oil in a skillet over medium-high. Cook chicken in a single layer for 3–4 minutes per side until golden and cooked through. Work in batches if needed. Transfer to a plate.
- In the same pan, melt remaining 1 tbsp butter. Add garlic and sauté for 30–60 seconds.
- Pour in broth and lemon juice, scraping up browned bits. Simmer for 1–2 minutes.
- Return chicken to skillet and stir to coat in the sauce.
- Garnish with parsley if desired. Serve hot and crisp.