Description
Indulge in this decadent yet simple recipe for Crispy Parmesan Crusted Chicken paired with a luscious creamy garlic sauce. Experience the delightful crunch of parmesan coating tender chicken, all enveloped in a rich and flavorful sauce.
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts
- Freshly grated Parmesan cheese
- Panko breadcrumbs
- All-purpose flour
- 2 large eggs
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Dried Italian herbs (optional)
- Oil for frying (avocado oil, canola oil, or vegetable oil)
- 4–6 cloves fresh garlic
- Heavy cream
- Low-sodium chicken broth
- 1–2 tablespoons butter
- Fresh parsley or chives (for garnish)
Instructions
- First things first, pat the boneless, skinless chicken breasts dry with paper towels.
- Place each chicken breast between two pieces of plastic wrap or in a large freezer bag and pound them until they are about 1/2 to 3/4 inch thick.
- Set up three shallow dishes for dredging: In the first dish, add all-purpose flour seasoned with salt and pepper.
- In the second dish, crack two large eggs and whisk them until smooth.
- In the third dish, combine Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper, mixing well.
- Take one pounded chicken breast at a time, dredge it in the seasoned flour, shake off excess flour, dip it into the whisked egg, and then press it into the Parmesan-Panko mixture, ensuring it is fully coated.
- Heat about 2-3 tablespoons of oil in a large skillet over medium-high heat until shimmering.
- Carefully place 2-3 pieces of crusted chicken in the skillet, cooking for about 4-6 minutes per side until golden brown and cooked through.
- Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- Drain most of the oil from the skillet, leaving about a tablespoon, and melt 1-2 tablespoons of butter over medium heat.
- Add minced garlic and sauté for about 30 seconds to 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a gentle simmer for about a minute.
- Stir in the heavy cream and season the sauce with salt and pepper to taste, letting it simmer gently for 2-3 minutes until it thickens slightly.
- Serve the chicken with the creamy garlic sauce spooned over the top or return the chicken to the pan with the sauce.
- Garnish with fresh chopped parsley and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece of chicken with sauce
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: Pound the chicken thin for even cooking, and ensure to pat it dry before dredging for a crispy crust. Use freshly grated Parmesan for the best flavor and texture, and scrape the fond from the pan for added depth in the sauce.