The Thin Sliced Chicken Breast Recipe is golden brown on the outside, tender on the inside, and packed with bold garlic-parmesan flavor. It’s everything you love about a crispy, flavorful cutlet made quick and easy! With a crunchy panko-Parmesan coating and just the right amount of seasoning, this dish is perfect for a weeknight dinner or a crowd-pleasing meal. Serve it with a squeeze of fresh lemon for a bright, zesty finish—you won’t be able to stop at just one bite!
For reheating tips and storing leftovers, visit Weight Watchers Chicken Recipes for practical advice.
Table of Contents
Why You’ll Love This Recipe
- Ultra-Crispy Coating: The panko and Parmesan combo creates the perfect crunch.
- Quick & Easy: Ready in just 20 minutes from start to finish!
- Versatile & Crowd-Pleasing: Serve it on its own, in a sandwich, or over pasta.
- No Deep Frying Needed: Just a simple pan fry for golden, crispy perfection.
Ingredients
Gather these simple ingredients for crispy, flavorful perfection:
- Thin-Sliced Chicken Breasts: Tender and quick-cooking, perfect for an even crisp.
- Panko Breadcrumbs: These add that signature crispy texture.
- Parmesan Cheese: Brings nutty, salty depth to the coating.
- Garlic Powder & Onion Powder: Infuses bold, savory flavor.
- Paprika: Provides a hint of warmth and vibrant color.
- Salt & Black Pepper: Elevates and balances the flavors.
- Eggs & milk: help the coating stick to the chicken.
- All-purpose flour: This creates a base for the crispy coating.
- Olive Oil & Butter: The perfect duo for golden, flavorful frying.
- Fresh Parsley: Adds a burst of color and a touch of freshness.
- Lemon Wedges: A bright, tangy contrast to the crispy coating.
👉 The complete ingredient list with measurements is in the recipe card below!
How to Coat Thin-Sliced Chicken in Garlic and Parmesan Cheese to Make It Crispy
Step 1: Set up the stations for breading
Place the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper in a small dish. Mix them.
Whisk the milk and eggs together in another basin.
Put flour in a third dish.
Step 2: Bread the Chicken
Dredge each thin-sliced chicken breast in flour, shaking off extra.
Press the bread into the egg mixture, then the breadcrumb mixture covers it all around.
Step 3: Pan-Fry to Crispy Perfection
Warm butter and olive oil in a big skillet set on medium heat.
After three to four minutes, the chicken should turn golden brown and crispy on each side.
Make sure the inside temperature is 165°F before turning off the burner.
Step 4: Serve & Enjoy
Please move to a plate with paper towels to soak up the extra oil.
Add some fresh parsley and lemon wedges for a crisp, tangy touch.
Ideas for Making the Recipe Better
- It cooks faster and more evenly if you use smaller slices of chicken.
- Press it gently to make the breadcrumb mixture stick better to the chicken.
- Cook in batches so that the food stays crisp. Don’t crowd the pan.
- Putting butter and oil together makes a thick, golden-brown crust that tastes great.
Different ways to present
You can do a lot with this fried chicken! Here are some great ideas for serving:
- Choose roasted veggies, mashed potatoes, or a fresh salad as a side.
- Putting it on toast: Put it on toast with lettuce, tomato, and garlic sauce.
- Put the slices on top of the pasta and serve with tomato or Alfredo sauce.
- Cut it up and serve it as an appetizer with your favorite dipping sauce!
Make Ahead and Storage
Storing Leftovers
Chicken that has been cooked can be kept in the fridge for up to three days in a jar that has a lid.
Freezing
Place cooked and cooled chicken in a single layer on a baking sheet. Once cool, move the chicken to a freezer-safe bag and freeze it for up to two months.
Reheating
- Better yet, reheat the oven at 375°F for ten minutes until the food is crispy.
- Put the air fryer back on at 350°F for five minutes.
- Microwave (fastest): Heat it in 30-second chunks, but it won’t get as crispy.
FAQs
Can I bake this instead of frying?
Yes! Grease a baking sheet, then coat the chicken in bread crumbs. Bake at 400°F for 20 to 25 minutes, flipping the chicken halfway through. Mist with cooking spray before baking to make things crispier.
Can I use regular breadcrumbs instead of panko?
There is still a way to make panko breadcrumbs more crispy. If you use regular breadcrumbs, you should toast them first.
What’s the best way to keep the coating from falling off?
Dry the chicken off with paper towels before covering it with bread crumbs. Press the coating firmly, then let the chicken rest for five to ten minutes before frying it.
Can I use chicken thighs instead of breasts?
Yes, for sure! Please don’t add any skin or bones to the legs; they will cook more slowly.
To sum up
Home cooks can use thinly sliced chicken breasts as a flexible, quick-cooking, and primarily healthy source of protein. This part works with many different types of food and tastes, so you can use it in a basic garlic lemon chicken recipe or a classic chicken parmesan recipe or try out different marinades and sauces. These meals are easy enough for a weekly dinner if you pair them with the right drinks and sides.
By following these tips, recipes, and serving ideas, you can make thinly sliced chicken breasts that taste great and are as healthy as those served in restaurants. If you want to make your daily meals taste better with less work, try these recipes.
Crispy Thin-Sliced Chicken with Garlic Parmesan Coating
Equipment
- Skillet
- Mixing Bowls
- Meat Mallet
Ingredients
Chicken
- 2 chicken breasts thinly sliced or pounded to 1/4 inch thickness
- 1 cup Parmesan cheese grated
- 1 cup breadcrumbs panko preferred for extra crispiness
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 egg beaten
- 2 tbsp olive oil
Garnish
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice for serving
Instructions
- Make the chicken breasts 1/4-inch thick or finely slice them to make sure they cook evenly.
- Mix the breadcrumbs, grated Parmesan, garlic powder, paprika, and Italian seasoning in a shallow bowl.
- Beat the egg in another bowl.
- Dip every chicken piece into the egg, then equally coat it with the Parmesan-breadcrumb mixture.
- In a skillet set on medium heat, warm the olive oil.
- Cook the chicken until crispy and golden brown, three to four minutes on each side. Check that the inside temperature gets to 165°F (75°C).
- Take it off the grid and rest for a few minutes before presenting.
- Present alongside fresh parsley and lemon juice.