Description
This Crispy Parmesan Chicken with a Rich Garlic Sauce is an incredible dinner essential featuring tender boneless chicken breasts coated in a crispy Parmesan-panko crust and topped with a creamy, flavorful garlic sauce. Perfectly pan-fried to golden perfection and served hot, this dish pairs wonderfully with mashed potatoes, pasta, or roasted vegetables, making it a satisfying and elegant main course.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup finely grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil (for frying)
Garlic Sauce
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper.
- Coat the Chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the Parmesan-panko mixture to coat thoroughly, ensuring the crust adheres well.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Carefully add the coated chicken breasts and cook for 4 to 5 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm.
- Make the Garlic Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for an additional minute to form a roux.
- Add Liquids and Simmer: Slowly whisk in the chicken broth, bringing the mixture to a simmer. Add the heavy cream, salt, pepper, and Parmesan cheese, stirring continuously until the sauce thickens, about 3 to 5 minutes.
- Serve: Return the cooked chicken to the skillet to warm through or spoon the garlic sauce generously over the plated chicken breasts. Serve immediately while hot.
Notes
- Serve with mashed potatoes, pasta, or a side of roasted vegetables for a complete meal.
- You can substitute boneless, skinless chicken thighs instead of breasts for a juicier option.
- For a lighter sauce, replace heavy cream with half-and-half or whole milk.
- To make this recipe gluten-free, use gluten-free flour and gluten-free breadcrumbs.
