Crispy Parmesan Chicken with Creamy Garlic Sauce (Print Version)
Crispy Parmesan Crusted Chicken features a golden, crunchy coating and tender meat, perfectly paired with a rich, creamy garlic sauce. An easy weeknight dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Chicken Foundation
01 -
4 boneless, skinless chicken breasts (about 1 1/2 lbs total)
02 -
Salt and black pepper to taste
→ Golden Parmesan Crust
03 -
1/2 cup all-purpose flour
04 -
2 large eggs, lightly beaten
05 -
1 cup panko breadcrumbs
06 -
1/2 cup grated Parmesan cheese
07 -
1 tsp garlic powder
08 -
1/2 tsp smoked paprika
09 -
1/4 cup olive oil, for pan-frying
→ Velvety Garlic Elixir
10 -
2 tbsp unsalted butter
11 -
4 garlic cloves, minced
12 -
1/2 cup low-sodium chicken broth
13 -
3/4 cup heavy cream
14 -
1 tbsp fresh lemon juice
15 -
2 tbsp fresh parsley, chopped
→ Fresh Finishing Touches
16 -
1 tbsp fresh chives, chopped, for garnish
# Instructions:
01 -
Pound 4 boneless, skinless chicken breasts (about 1.5 lbs total) to 1/2-inch thickness. Season generously on both sides with salt and black pepper to taste. This ensures even cooking for your Crispy Parmesan Crusted Chicken.
02 -
Set up three shallow dishes. In the first, place 1/2 cup all-purpose flour. In the second, whisk 2 large eggs until lightly beaten. In the third, combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
03 -
Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, allowing any extra to drip off. Finally, press firmly into the panko-Parmesan mixture, ensuring a thick, even coating. This forms the 'Crispy Parmesan Crusted' part of your chicken.
04 -
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil. Fry for 4-6 minutes per side, until golden brown, crispy, and cooked through (internal temperature 165°F). Remove chicken and set aside on a plate, keeping warm.
05 -
In the same skillet (do not clean), melt 2 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Pour in 1/2 cup low-sodium chicken broth, scraping up any browned bits from the bottom of the pan.
06 -
Stir in 3/4 cup heavy cream and bring to a gentle simmer for 2-3 minutes until slightly thickened. Remove from heat, then stir in 1 tbsp fresh lemon juice and 2 tbsp fresh parsley. Spoon this Velvety Garlic Elixir generously over your Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce. Garnish with 1 tbsp fresh chives.
# Notes:
01 -
For extra crispiness, ensure your oil is hot enough before adding the chicken, but not smoking. Don't overcrowd the pan; cook in batches if necessary.
02 -
Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to maintain crispness.
03 -
Feel free to substitute chicken thighs for breasts; adjust cooking time accordingly. For a spicier kick, add a pinch of red pepper flakes to the breading mixture.
04 -
This dish pairs wonderfully with a side of roasted asparagus, steamed green beans, or a light lemon-dressed arugula salad to balance the richness.
# Tools You'll Need:
01 -
Cutting board
02 -
Chef's knife
03 -
3 shallow dishes
04 -
Large skillet
05 -
Tongs
06 -
Meat thermometer
07 -
Small saucepan
08 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 675 kcal
Total Fat: 40 g
Total Carbohydrate: 26 g
Protein: 50 g