Crispy Parmesan Chicken with Garlic Sauce (Printable Version)
Golden parmesan-crusted chicken breasts drizzled with a rich, creamy garlic sauce for an unforgettable Italian-inspired dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
→ Coating
03 - 1 cup breadcrumbs (preferably panko)
04 - ½ cup grated Parmesan cheese
05 - 1 tsp garlic powder
06 - 1 tsp dried Italian herbs (oregano, basil, or mixed)
07 - 2 large eggs
08 - 1 tbsp milk
09 - ½ cup all-purpose flour
→ Creamy Garlic Sauce
10 - 2 tbsp unsalted butter
11 - 4 cloves garlic, minced
12 - 1 cup heavy cream
13 - ½ cup grated Parmesan cheese
14 - ½ tsp dried thyme or Italian herbs
15 - Salt and pepper, to taste
16 - 2 tbsp fresh parsley, chopped (for garnish)
→ For Frying
17 - 3 tbsp olive oil
# Step-by-Step:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
03 - Arrange three shallow bowls: place flour in the first, whisk eggs with milk in the second, and combine breadcrumbs, grated Parmesan, garlic powder, and dried herbs in the third.
04 - Dredge each chicken breast in flour, shaking off any excess. Dip into the egg mixture, allowing the surplus to drip off, then press firmly into the breadcrumb-Parmesan mixture until evenly coated.
05 - Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken and fry for 3 to 4 minutes per side until golden brown and crispy.
06 - Transfer the seared chicken to the prepared baking sheet. Bake for 10 to 12 minutes until the internal temperature reaches 165°F (75°C).
07 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
08 - Stir in heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer gently, stirring constantly, for 3 to 4 minutes until the sauce thickens. Remove from heat.
09 - Place crispy chicken breasts on plates and drizzle generously with the creamy garlic sauce. Sprinkle with fresh chopped parsley and serve immediately.
# Expert Advice:
01 -
- The Parmesan crust gets so shatteringly crisp that you will catch yourself picking at the edges before dinner even hits the table.
- That garlic cream sauce is rich enough to feel indulgent but comes together in under five minutes with pantry staples.
- It looks like something from a restaurant menu but the whole thing is genuinely easy enough for a weeknight.
02 -
- If the oil is not hot enough when you add the chicken, the breading will soak up grease instead of crisping, so wait until you see a shimmer across the surface.
- Do not skip the oven finish because the pan alone will burn the crust before the center cooks through, and that two step method is what makes this recipe work.
03 -
- Use one hand for the dry breading station and the other for the egg wash to avoid the dreaded club hand where all the coating sticks to your fingers instead of the chicken.
- Grate your Parmesan fresh from the block right before using it because pre grated cheese contains anti caking agents that prevent it from melting smoothly into the sauce.