Crispy Parmesan Chicken Garlic Sauce (Print)
Golden parmesan-crusted chicken paired with a rich, velvety garlic cream sauce for an unforgettable dinner.
# What You 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 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried Italian herbs (oregano, basil, or mixed)
07 - 2 large eggs
08 - 1 tablespoon milk
09 - 1/2 cup all-purpose flour
→ Creamy Garlic Sauce
10 - 2 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1/2 cup grated Parmesan cheese
14 - 1/2 teaspoon dried thyme or Italian herbs
15 - Salt and pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For Frying
17 - 3 tablespoons olive oil
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
03 - Arrange three shallow bowls for breading. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, and dried Italian herbs, mixing thoroughly.
04 - Dredge each seasoned chicken breast in the flour, shaking off any excess. Dip into the egg mixture, allowing the coating to adhere evenly. Press firmly into the breadcrumb-Parmesan mixture, ensuring a complete, even crust on all sides.
05 - Heat olive oil in a large skillet over medium-high heat. Carefully add the breaded chicken breasts and fry for 3 to 4 minutes per side until the crust turns a deep golden brown and becomes crispy.
06 - Transfer the seared chicken breasts to the prepared baking sheet. Bake for 10 to 12 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
07 - While the chicken finishes baking, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for approximately 1 minute until fragrant, taking care not to let it brown.
08 - Pour in the heavy cream and add the Parmesan cheese, dried thyme or Italian herbs, salt, and pepper. Simmer gently over medium-low heat, stirring constantly, until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes. Remove from heat.
09 - Arrange the crispy Parmesan chicken breasts on plates and drizzle generously with the creamy garlic sauce. Sprinkle with freshly chopped parsley and serve immediately alongside pasta, mashed potatoes, or steamed vegetables.
# Expert Tips:
01 -
- The parmesan crust locks in every drop of moisture while staying shatteringly crisp, even after a quick finish in the oven.
- That garlic cream sauce comes together in the time it takes the chicken to rest, so nothing sits around waiting.
02 -
- If the oil is not hot enough when the chicken goes in, the crust will soak up grease instead of crisping up, so wait until you see a shimmer across the surface.
- Stirring the sauce constantly while the Parmesan melts prevents it from clumping or sticking to the bottom of the pan.
03 -
- For extra crunch, double the panko in your coating mixture and really press it onto the chicken with your palms.
- Use half and half instead of heavy cream for a lighter sauce, but simmer it a minute longer to reach the right thickness.