Crispy Parmesan Chicken with Garlic (Printable)

Golden parmesan-crusted chicken with velvety garlic cream sauce, perfect for family dinners.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste

→ Coating

03 - 1 cup panko breadcrumbs
04 - ½ cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried Italian herb blend (oregano, basil, or mixed)
07 - 2 large eggs
08 - 1 tablespoon milk
09 - ½ cup all-purpose flour

→ Creamy Garlic Sauce

10 - 2 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 cup heavy cream
13 - ½ cup grated Parmesan cheese
14 - ½ teaspoon dried thyme or Italian herbs
15 - Salt and pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (for garnish)

→ For Frying

17 - 3 tablespoons olive oil

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
03 - Arrange three shallow bowls: fill the first with flour, whisk the eggs with milk in the second, and combine panko breadcrumbs, grated Parmesan, garlic powder, and dried Italian herbs in the third.
04 - Dredge each chicken breast in flour, shaking off any excess. Dip into the egg mixture, then press firmly into the breadcrumb-Parmesan mixture, coating evenly on all sides.
05 - Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken and fry for 3 to 4 minutes per side until golden brown and crispy.
06 - Transfer the chicken to the prepared baking sheet and bake for 10 to 12 minutes, or until the internal temperature reaches 165°F.
07 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
08 - Stir in the heavy cream, Parmesan cheese, dried thyme, salt, and pepper. Simmer gently, stirring constantly, for 3 to 4 minutes until the sauce thickens. Remove from heat.
09 - Arrange the crispy chicken breasts on plates, drizzle generously with the creamy garlic sauce, and sprinkle with fresh chopped parsley. Serve immediately.

# Expert Advice:

01 -
  • The parmesan crust stays remarkably crunchy even after the sauce goes on top, something most crusted chicken recipes fail to achieve.
  • That garlic cream sauce comes together in the same time it takes the chicken to finish in the oven, so nothing sits around getting cold.
  • It tastes like something from a neighborhood Italian restaurant but uses ingredients you probably already have.
02 -
  • Do not walk away from the garlic in the saucepan because it goes from fragrant to bitter in about thirty seconds and there is no rescuing burnt garlic.
  • Letting the chicken rest after the oven keeps the juices inside instead of running all over your cutting board and drying out the meat.
  • If the cream sauce seems too thin, simmer it another minute and it will tighten up as the parmesan continues to melt.
03 -
  • The biggest secret I learned is to let the breaded chicken sit for five minutes on a plate before frying, which helps the coating adhere and prevents it from peeling off in the pan.
  • Grating your parmesan from a wedge right before using it melts more smoothly and tastes noticeably sharper than pre grated varieties.

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