Crispy Parmesan Chicken Garlic Sauce (Printable)
Golden parmesan-crusted chicken with a rich, creamy garlic sauce. Ready in 45 minutes for four.
# What goes in:
→ 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: 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 excess. Dip into the egg mixture, allowing any extra to drip off, then press firmly into the breadcrumb-Parmesan mixture, coating evenly on all sides.
05 - Heat olive oil in a large skillet over medium-high heat. Add breaded chicken and fry 3 to 4 minutes per side until golden brown and crispy.
06 - Transfer chicken to the prepared baking sheet. Bake for 10 to 12 minutes or until internal temperature reaches 165°F.
07 - While chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
08 - Pour in heavy cream, add Parmesan cheese, thyme, salt, and pepper. Simmer gently, stirring constantly, until sauce thickens, about 3 to 4 minutes. Remove from heat.
09 - Arrange crispy chicken breasts on plates, drizzle generously with creamy garlic sauce, and sprinkle with fresh chopped parsley.
# Expert Advice:
01 -
- The parmesan crust stays remarkably crunchy even after the sauce meets the chicken, which feels like a small miracle.
- It turns basic weeknight chicken into something that tastes like you spent three hours cooking.
02 -
- Do not rush the searing step because that golden crust is what makes this dish special, and flipping too early will tear it right off.
- Stir the cream sauce constantly once the Parmesan goes in, otherwise it will clump and stick to the bottom of your pan.
03 -
- Let the breaded chicken rest for five minutes before searing so the coating adheres properly instead of falling off in the pan.
- Use one hand for the dry ingredients and the other for the wet to avoid breading your own fingers into a crispy mess.