Description
Crispy Parmesan Chicken with a Rich Garlic Sauce is a delicious and easy-to-make main course featuring tender chicken breasts coated in a flavorful breadcrumb and Parmesan crust, pan-fried to golden perfection and topped with a luscious creamy garlic sauce. This American-Italian inspired dish pairs wonderfully with mashed potatoes, pasta, or steamed vegetables for a satisfying meal.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil (for frying)
For the Garlic Sauce:
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking. Season both sides with salt and pepper to enhance flavor.
- Set up the breading station: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, and a pinch of salt. This setup will make the breading process organized and efficient.
- Bread the chicken: Dredge each chicken breast first in the flour, shaking off any excess. Dip them into the beaten eggs, and then press firmly into the breadcrumb mixture until fully coated on all sides. This triple-step coating will give a crisp, golden crust.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook for 4–5 minutes per side or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate and keep warm.
- Make the garlic sauce: In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned. Stir in the flour and cook for 1 minute to eliminate raw flour taste.
- Finish the sauce: Slowly whisk in the chicken broth, ensuring no lumps form. Add the heavy cream and grated Parmesan cheese, continuing to stir frequently until the sauce thickens, about 3–5 minutes. Season with salt and pepper to taste.
- Serve: Plate the crispy Parmesan chicken and generously spoon the rich garlic sauce over the top. Garnish with freshly chopped parsley if desired. Enjoy immediately for best texture and flavor.
Notes
- This dish pairs beautifully with mashed potatoes, pasta, or green vegetables for a complete meal.
- For extra crispiness, after frying, finish the chicken in a preheated 400°F oven for 5 minutes before serving.
- Ensure the garlic does not brown when making the sauce to avoid bitterness.
- You can substitute panko breadcrumbs with regular breadcrumbs, though the texture may be slightly less crispy.
