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Garlic Parmesan Spatchcock Chicken

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This easy Spatchcock Chicken recipe is a quick and easy way to cook a whole chicken. Perfectly cooked, the meat is wonderfully juicy with perfectly crispy skin.

Cut your cooking time in half the next time you want to cook a whole chicken!

This spatchcock chicken is loaded with flavor and it’s so easy to prep! It comes out perfectly every time and it’s perfect to serve for any family feast. By spatchcocking the chicken, you cut the cooking time in half and you won’t end up with any dry meat!

This chicken recipe was inspired by the Boston Market Garlic Parmesan chicken that is covered with cripsy breadcrumbs and sauce. We love it so much!

Be sure to save the leftovers for my Creamy Rotisserie Chicken Salad!

How to make Garlic Parmesan Spatchcock Chicken

  • Preheat your oven to 400 degrees Fahrenheit.
  • Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.
  • Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lays flat.
  • Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.
Rubbing the seasoning over the chicken
  • Place chicken in a cast-iron skillet or sheet pan, laying the chicken on it’s back, breast side up. Bake in preheated oven for 40-45 minutes.
The chicken in a cast iron skillet
  • When your chicken has about 10 minutes left, Add 2 Tbsp oil and breadcrumbs to a small bowl.
  • Remove chicken from oven and cover with breadcrumb mixture. Return to the oven and cook for the remaining 10 minutes or until chicken is done.
  • Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic is a medium saucepan over medium heat. Bring mixture to a low simmer and allow to simmer for about 5 minutes, whisking occasionaly.
  • Remove from heat and stir in parmesan cheese.
Cheese sauce in a pot
  • Pour the sauce over chicken before serving.
Cheese sauce poured over the chicken and topped with parsley

How to spatchcock a chicken

If you get your chicken from a butcher, you can ask them to spatchcok it for you. It’s pretty easy to do by yourself, you just need a good pair of kitchen scissors.

  • Place chicken breast-side down, with the legs towards you.
  • Using sturdy scissors cut up along each side the backbone to remove it, cutting through the rib bones as you go.
  • Cut off any excess fat. Use a sharp knife and cut a slit into the white cartilage in the middle of the breast. Turn the chicken over and pull the breast and wings upward while pushing down the middle of the breast, until it lays flat. This will make sure your meat is all one thickness.
step by step of chicken being cut and spatchcocked

Why spatchcock a chicken?

By removing the backbone, you can open out and flatten the chicken meaning that it cooks much quicker. When you cook the chicken whole without spatchcocking, the breasts can often end up dry as they take longer to cook than the thighs. This way, you end up with wonderfully juicy chicken that is cooked evenly.

To get your chicken super flat, score the sternum that is located in between the breast, crack the breast, and then flip and push down the breast. I usually just skip this step and cook it as is. The key is removing that huge backbone that you’re not going to eat.

What do you serve it with?

This chicken is wonderful to serve up with potato and veggies sides for a full feast. It makes a great Thanksgiving turkey alternative and is perfect for Christmas, Easter and family dinners. Try it with:

How to store

If you have any leftovers, keep them in an airtight container. You can add the shredded chicken to salads, chilis, sandwiches and stews. You can also use the carcass to made homemade chicken stock.

spatchock chicken in cast iron skillet

Recipe Notes and Tips

  • The chicken should be at room temperature before placing it in the oven. I like to take it out of the fridge about half an hour before I cook it.
  • Let the chicken rest for at least 15 minutes before carving so that the juices redistribute.

More Easy Chicken Recipes

Garlic Parmesan Spatchcock Chicken

This easy spatchcock chicken recipe is a quick and easy way to cook a whole chicken. Perfectly cooked, the meat is wonderfully juicy with perfectly crispy skin.
Course Main Course
Cuisine American
Keyword garlic parmesan chicken, spatchcock chicken, whole chicken in a skillet
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 547kcal
Author Tanya

Ingredients

  • 1 whole chicken about 5lbs, the backbone removed
  • ¼ cup olive oil + 2 Tbsp
  • 1 ½ tsp garlic powder
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ¼ cup of Italian breadcrumbs.
  • 1 cup heavy cream
  • 1 clove garlic crushed
  • ½ cup Parmesan cheese

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.
  • Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lays flat.
  • Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.
  • Place chicken in a cast-iron skillet or sheet pan, laying the chicken on it’s back, breast side up. Bake in preheated oven for 40-45 minutes.
  • When your chicken has about 10 minutes left, Add 2 Tbsp oil and breadcrumbs to a small bowl. Remove chicken from oven and cover with breadcrumb mixture. Return to the oven and cook for the remaining 10 minutes or until chicken is done.
  • Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic is a medium saucepan over medium heat. When the mixture starts to bubble, remove from heat and stir in parmesan cheese. Pour the sauce over chicken before serving.

Notes

  • The chicken should be at room temperature before placing it in the oven. I like to take it out of the fridge about half an hour before I cook it.
  • Let the chicken rest for at least 15 minutes before carving so that the juices redistribute.

Nutrition

Calories: 547kcal | Carbohydrates: 6g | Protein: 28g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 155mg | Sodium: 305mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1024IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg
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