Crispy Garlic Breadcrumb Chicken


  • 2 large skinless, boneless chicken breasts
  • salt and freshly ground black pepper to taste
  • cayenne pepper to taste
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • ½ cup panko bread crumbs
  • 3 cloves garlic, finely crushed
  • 1 tablespoon finely chopped Italian parsley
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1 tablespoon mayonnaise
  • 1 teaspoon balsamic vinegar
  • 1 ½ teaspoons Dijon mustard
  • ¼ cup chicken broth
  • ⅓ cup chicken broth
  • 1lemon, juiced
  • 1 teaspoon balsamic vinegar
  • salt and freshly ground black pepper to taste
  • Directions

  • Step 1

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


  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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's Notes:

    If you can’t find panko, you can easily make you own breadcrumbs. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 degree F (135 degree C) oven until they are dried and crispy.

    Customize the ‘glue’ with any herbs or spices you like.

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