Crispy Parmesan Chicken with Garlic Sauce (Print Version)
Pan-fried Parmesan-crusted chicken breasts drizzled with a rich, creamy garlic sauce. Ready in just 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 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 whipping cream
15 - ½ cup low-sodium 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 flat-leaf parsley, chopped
# Directions:
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: the first with all-purpose flour, the second with eggs beaten together with milk, and the third with a combined mixture of grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
03 - Working one at a time, dredge each 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 ensuring full adhesion.
04 - Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken breasts in the pan and cook for 4 to 5 minutes per side until deeply golden brown. The internal temperature should register 165°F on an instant-read thermometer. 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 gently 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 the mixture to a gentle simmer, then stir in the Parmesan cheese, lemon juice, salt, and black pepper. Continue whisking over medium heat 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 chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- That shatteringly crisp Parmesan crust stays crunchy even under a blanket of velvety garlic sauce, which honestly feels like a small miracle.
- It looks like something from a restaurant menu but comes together with pantry staples on a Tuesday.
- The sauce is so good you will be tempted to drink it straight from the saucepan, no judgment.
02 -
- Do not rush the oil temperature, if the pan is not hot enough the crust will sog instead of crisp and you will end up with a sad, soft coating.
- Keep the sauce at a gentle simmer never a boil, or the cream can break and turn grainy instead of smooth.
03 -
- Press the Parmesan panko coating on firmly with your palms and let the breaded chicken rest five minutes before frying so the crust adheres instead of falling off in the pan.
- Use freshly grated Parmesan from a wedge for both the coating and the sauce because the pre grated version contains anti caking agents that prevent it from melting smoothly.