Crispy Parmesan Chicken Garlic Sauce (Printer-friendly)
Golden Parmesan-crusted chicken with a rich, creamy garlic sauce — an easy Italian-American dinner ready in 45 minutes.
# What You Need:
→ Chicken and Breading
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons whole milk
05 - 1 cup grated Parmesan cheese
06 - 1 cup panko breadcrumbs
07 - 1 teaspoon garlic powder
08 - 1 teaspoon Italian seasoning
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
11 - 3 tablespoons extra-virgin olive oil
→ Creamy Garlic Sauce
12 - 2 tablespoons unsalted butter
13 - 4 garlic cloves, minced
14 - 1 cup heavy cream
15 - ½ cup chicken broth
16 - ½ cup grated Parmesan cheese
17 - 1 teaspoon fresh lemon juice
18 - ¼ teaspoon kosher salt
19 - ⅛ teaspoon freshly ground black pepper
20 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Pound each chicken breast between plastic wrap to an even ½-inch thickness using a meat mallet or rolling pin. This ensures uniform cooking throughout.
02 - Arrange three shallow dishes: place the flour in the first; whisk the eggs with milk in the second; and combine the Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper in the third.
03 - Dredge each pounded chicken breast in flour, shaking off excess. Dip into the egg mixture to coat completely, then press firmly into the Parmesan-breadcrumb blend, ensuring an even, adherent crust on all sides.
04 - Heat olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the pan and cook for 4 to 5 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a warm plate and tent loosely with foil.
05 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant, taking care not to let it brown.
06 - Pour in the heavy cream and chicken broth, whisking to combine. Bring to a gentle simmer, then stir in the Parmesan, lemon juice, salt, and pepper. Continue whisking for 3 to 4 minutes until the sauce coats the back of a spoon.
07 - Arrange the crispy chicken breasts on serving plates and spoon the warm garlic sauce generously over each portion. Finish with a sprinkle of chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- The crust stays impossibly crispy even after you blanket it in that silky garlic sauce.
- It looks like something from a restaurant menu but comes together on a Tuesday with pantry staples.
02 -
- If the oil is not hot enough when the chicken goes in, the Parmesan coating will slide right off instead of crisping.
- Let the sauce simmer gently and never boil hard or it will break and turn grainy.
03 -
- Let the breaded chicken rest for five minutes on a wire rack before frying so the coating sets and adheres better.
- Grate your own Parmesan from a block because pre grated contains anti caking agents that prevent it from melting smoothly into the sauce.