Name: Crispy Garlic Breadcrumb Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Skinless, boneless chicken breasts - 2 large; Salt and freshly ground black pepper to taste - 2 large; Cayenne pepper to taste - 2 large; Olive oil - 1 tablespoon; Unsalted butter - 3 tablespoons; Panko bread crumbs - ½ cup; Garlic, finely crushed - 3 cloves; Finely chopped Italian parsley - 1 tablespoon; Grated Parmigiano-Reggiano cheese - 2 tablespoons; Mayonnaise - 1 tablespoon; Balsamic Vinegar - 1 teaspoon; Dijon mustard - 1 ½ teaspoons; Chicken broth - ¼ cup; Chicken broth - ⅓ cup; Lemon, juiced - 1; Balsamic Vinegar - 1 teaspoon; Salt and freshly ground black pepper to taste - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Crispy Garlic Breadcrumb Chicken

1. Skinless, boneless chicken breasts - 2 large

2. Salt and freshly ground black pepper to taste - 2 large

3. Cayenne pepper to taste - 2 large

4. Olive oil - 1 tablespoon

5. Unsalted butter - 3 tablespoons

6. Panko bread crumbs - ½ cup

7. Garlic, finely crushed - 3 cloves

8. Finely chopped Italian parsley - 1 tablespoon

9. Grated Parmigiano-Reggiano cheese - 2 tablespoons

10. Mayonnaise - 1 tablespoon

11. Balsamic Vinegar - 1 teaspoon

12. Dijon mustard - 1 ½ teaspoons

13. Chicken broth - ¼ cup

14. Chicken broth - ⅓ cup

15. Lemon, juiced - 1

16. Balsamic Vinegar - 1 teaspoon

17. Salt and freshly ground black pepper to taste - 1 teaspoon

How to cook deliciously - Crispy Garlic Breadcrumb Chicken

1. Stage

Preheat the oven to 450 degrees F (230 degrees C).

2. Stage

Season chicken breasts on both sides with salt, black pepper, and cayenne.

3. Stage

Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.

4. Stage

Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.

5. Stage

Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.

6. Stage

Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.

7. Stage

Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken. Chef John