Crispy Parmesan Chicken Garlic Sauce (Printable)
Golden parmesan-crusted chicken with a rich, creamy garlic sauce. Ready in 45 minutes for four.
# 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 - ½ 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 - ½ cup all-purpose flour
→ Creamy Garlic Sauce
10 - 2 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 cup heavy cream
13 - ½ cup grated Parmesan cheese
14 - ½ 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
# Directions:
01 - Preheat oven to 400°F. 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: fill the first with all-purpose flour, whisk the eggs with milk in the second, and combine breadcrumbs, grated Parmesan, garlic powder, and dried Italian herbs in the third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, allowing any excess to drip off, then press firmly into the breadcrumb-Parmesan mixture until evenly coated on all sides.
05 - Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken and fry 3 to 4 minutes per side until golden brown and crispy.
06 - Transfer the seared chicken to the prepared baking sheet and bake for 10 to 12 minutes, or until the internal temperature reaches 165°F.
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, until the sauce thickens, about 3 to 4 minutes. Remove from heat.
09 - Arrange crispy chicken breasts on plates, drizzle generously with the creamy garlic sauce, and sprinkle with fresh chopped parsley.
# Expert Tips:
01 -
- The parmesan crust gets so crunchy and golden that you will catch yourself sneaking pieces off the baking sheet before dinner.
- That garlic cream sauce comes together in under five minutes and tastes like something from a restaurant that charges twenty dollars a plate.
02 -
- Do not rush the searing step because a proper golden crust in the skillet is what keeps the breading attached when you transfer the chicken to the oven.
- I once tried using pre shredded Parmesan from a bag and the sauce turned grainy instead of smooth, so always grate it fresh from a block.
03 -
- Let the breaded chicken rest for five minutes on a plate before frying because this gives the coating time to adhere and reduces the chance of it falling off in the pan.
- Use a heavy bottomed skillet and let the oil get properly hot before the chicken goes in, because a cold pan is the enemy of a crispy crust.