Crispy Parmesan Chicken Garlic Sauce (Printable)
Golden Parmesan-crusted chicken smothered in a rich, velvety garlic cream sauce for an effortless weeknight dinner.
# What You’ll Need:
→ Chicken and Coating
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup grated Parmesan cheese
06 - 1 cup panko breadcrumbs
07 - 1 teaspoon garlic powder
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 3 tablespoons olive oil
→ Creamy Garlic Sauce
12 - 2 tablespoons unsalted butter
13 - 4 garlic cloves, minced
14 - 1 cup heavy cream
15 - 1/2 cup chicken broth
16 - 1/2 cup grated Parmesan cheese
17 - 1 teaspoon fresh lemon juice
18 - 1/4 teaspoon salt
19 - 1/8 teaspoon black pepper
20 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin for uniform cooking.
02 - Arrange three shallow dishes: fill the first with all-purpose flour, the second with beaten eggs combined with milk, and the third with a mixture of grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
03 - Dredge each pounded chicken breast through the flour, shaking off excess, then dip into the egg wash, and finally press firmly into the Parmesan-breadcrumb mixture, ensuring an even coating on all sides.
04 - Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken breasts for 4 to 5 minutes per side until golden brown 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, being careful not to let it brown.
06 - Whisk in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Stir in Parmesan cheese, lemon juice, salt, and black pepper. Continue whisking for 3 to 4 minutes until the sauce coats the back of a spoon.
07 - Arrange the crispy Parmesan chicken on plates and spoon the warm creamy garlic sauce generously over each breast. Finish with a sprinkle of chopped fresh parsley before serving.
# Expert Suggestions:
01 -
- The Parmesan crust stays incredibly crispy even after the sauce is poured on top, which took me several attempts to figure out.
- It looks like something from a restaurant menu but comes together with pantry staples on any random weeknight.
02 -
- Do not let the garlic brown in the butter or the entire sauce will taste bitter and burnt.
- Letting the cooked chicken rest for two minutes before saucing keeps the crust crisp longer.
03 -
- Grate your own Parmesan from a wedge because pre grated cheese contains anti caking agents that prevent smooth melting in the sauce.
- Press the breading on firmly with the heel of your hand rather than just tossing it, which is the real secret to a crust that stays attached.