Crispy Parmesan Chicken with Garlic Sauce (Print Version)
Golden Parmesan-crusted chicken paired with a rich, velvety garlic cream sauce for an unforgettable dinner.
# What You'll Need:
→ Chicken and Coating
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons whole milk
05 - 1 cup grated Parmesan cheese (for coating)
06 - 1 cup panko breadcrumbs
07 - 1 teaspoon garlic powder
08 - 1 teaspoon Italian seasoning blend
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 low-sodium chicken broth
16 - ½ cup grated Parmesan cheese (for sauce)
17 - 1 teaspoon fresh lemon juice
18 - ¼ teaspoon kosher salt
19 - ⅛ teaspoon freshly ground black pepper
20 - 2 tablespoons fresh parsley, finely chopped
# How to Make It:
01 - Place each chicken breast between two sheets of plastic wrap and pound to a uniform ½-inch thickness using a meat mallet or rolling pin. This ensures even cooking throughout.
02 - Arrange three shallow dishes side by side: fill the first with all-purpose flour, the second with eggs beaten together with milk, and the third with a mixture of Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
03 - Dredge each pounded chicken breast through the flour, shaking off excess. Dip into the egg wash, allowing any extra to drip off. Press firmly into the Parmesan-panko mixture, coating both sides thoroughly and patting to adhere.
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 brown and the internal temperature reaches 165°F. Transfer to a warm plate and tent loosely with foil.
05 - Melt butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and softened, 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 cheese, 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 Parmesan chicken on serving plates and spoon the warm garlic sauce generously over each piece. Finish with a scattering of freshly chopped parsley and serve immediately.
# Expert Advice:
01 -
- The Parmesan crust stays impossibly crispy even under a blanket of cream sauce, which honestly feels like magic.
- Everything cooks in under 45 minutes, making it fancy enough for guests but realistic enough for a tired Wednesday.
- The garlic sauce is so good you will catch yourself eating it off a spoon over the sink.
02 -
- If your oil is not hot enough before the chicken goes in, the crust will soak up grease instead of frying crisp, so wait for that shimmer.
- Making the sauce in a separate pan instead of the same skillet keeps the chicken crust from going soft while you whisk.
03 -
- Dry the chicken breasts with paper towels before flouring them because any surface moisture is the enemy of a crisp crust.
- Grate your own Parmesan from a block instead of buying pre grated since the fresh stuff melts smoother and tastes noticeably sharper.