🧄 Crispy Garlic Chicken with Buttered Baby Vegetables
Golden chicken breasts coated in a garlic-infused Parmesan crust, pan-fried to perfection and served with tender baby potatoes and carrots tossed in butter and parsley. A simple, satisfying dish with bold flavor and comforting textures.
Ingredients
For the Chicken:
- •4 chicken breast halves, skinned and boned
- •2 eggs
- •4 cloves garlic, crushed or minced
- •½ teaspoon salt
- •½ teaspoon freshly ground black pepper
- •½ cup fresh white bread crumbs
- •½ cup freshly grated Parmesan cheese
- •3 tablespoons chopped fresh parsley
- •4 tablespoons butter
- •3 tablespoons vegetable oil
For the Vegetables:
- •4–6 cups baby new potatoes
- •4 cups baby carrots
- •2 tablespoons minced fresh parsley
- •2 tablespoons butter
Instructions
- 1
Marinate the chicken: Beat the eggs with garlic, salt, and pepper. Place chicken in a shallow dish and pour the mixture over. Cover and chill for at least 30 minutes or up to 2 hours.
- 2
Steam the vegetables: While the chicken marinates, steam potatoes and carrots for about 15 minutes, or until tender-crisp. Remove from heat and keep warm.
- 3
Prepare the coating: In a bowl, mix bread crumbs, Parmesan, parsley, and remaining seasoning.
- 4
Cook the chicken: Melt 2 tablespoons of butter with the oil in a heavy skillet over medium heat. Coat each chicken breast in the breadcrumb mixture and fry for 7–8 minutes per side, or until golden and cooked through.
- 5
Finish the vegetables: Toss steamed potatoes and carrots with the remaining butter and minced parsley.
- 6
Serve hot.
Yield: Serves 4