Parmesan Crusted Chicken with Creamy Garlic Sauce (Print Version)
Parmesan Crusted Chicken features crispy chicken breasts coated in Parmesan, served with a rich, creamy garlic sauce. A flavorful weeknight dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Succulent Chicken Foundation
01 -
4 boneless, skinless chicken breasts (about 1 1/2 lbs total)
02 -
1/2 tsp salt
03 -
1/4 tsp black pepper
→ Golden Parmesan Crust
04 -
1/2 cup all-purpose flour
05 -
2 large eggs, beaten
06 -
1 cup Panko breadcrumbs
07 -
1/2 cup grated Parmesan cheese
08 -
1 tsp garlic powder
09 -
1/2 tsp onion powder
10 -
2 tbsp olive oil
→ Velvety Garlic Elixir
11 -
2 tbsp unsalted butter
12 -
4 cloves garlic, minced
13 -
1/2 cup chicken broth
14 -
1 cup heavy cream
15 -
1/4 cup grated Parmesan cheese
16 -
2 tbsp fresh parsley, chopped (for garnish)
17 -
Salt and pepper to taste
# Instructions:
01 -
Pound 4 boneless, skinless chicken breasts to 1/2-inch thickness. Season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper. This ensures a succulent foundation for your Parmesan Crusted Chicken with Creamy Garlic Sauce.
02 -
Prepare three shallow dishes. In the first, place 1/2 cup all-purpose flour. In the second, whisk 2 large eggs. In the third, combine 1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, and 1/2 tsp onion powder.
03 -
Dredge each seasoned chicken breast first in the 1/2 cup all-purpose flour, shaking off excess. Dip into the 2 large beaten eggs, then press firmly into the Panko-Parmesan mixture, ensuring a thorough coating. This creates the signature golden crust for your Parmesan Crusted Chicken.
04 -
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
05 -
In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 4 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it. This aromatic base is key for the Velvety Garlic Elixir.
06 -
Pour in 1/2 cup chicken broth, scraping up any browned bits from the pan. Stir in 1 cup heavy cream and 1/4 cup grated Parmesan cheese. Bring to a gentle simmer, cooking for 3-5 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
07 -
Return the cooked Parmesan Crusted Chicken to the skillet with the creamy garlic sauce, or plate individually. Spoon the rich sauce generously over each piece. Garnish with 2 tbsp fresh chopped parsley for a vibrant finish to your Parmesan Crusted Chicken with Creamy Garlic Sauce.
# Notes:
01 -
Pounding the chicken to an even thickness ensures it cooks uniformly and stays tender. If you don't have a meat mallet, a heavy rolling pin or the bottom of a small saucepan works well.
02 -
The breaded chicken can be prepared up to an hour in advance and kept refrigerated. Leftovers of the Parmesan Crusted Chicken with Creamy Garlic Sauce can be stored in an airtight container in the fridge for up to 3 days.
03 -
This dish pairs wonderfully with a side of roasted asparagus, steamed green beans, or a simple pasta tossed in olive oil and garlic to soak up all that delicious creamy sauce.
04 -
For a spicier kick, add a pinch of red pepper flakes to the Panko mixture or the garlic sauce. If you prefer a lighter sauce, you can use half-and-half instead of heavy cream, though it may not thicken as much.
# Tools You'll Need:
01 -
Shallow dishes
02 -
Large skillet
03 -
Whisk
04 -
Tongs
05 -
Cutting board
06 -
Chef's knife
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 799 kcal
Total Fat: 45 g
Total Carbohydrate: 29 g
Protein: 65 g