Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a deliciously crispy and savory dish featuring boneless chicken breasts coated in a flavorful Parmesan and breadcrumb crust, pan-fried to golden perfection, and served with a rich and silky garlic cream sauce. Perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Panko preferred)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Pound the chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until they are an even thickness, about 1/2 inch thick. This ensures they cook evenly.
- Bread the chicken: Set up three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, and black pepper. This layering will create a flavorful and crispy crust.
- Coat the chicken: Dredge each chicken breast first in the flour, shaking off excess. Then dip it into the beaten eggs, fully coating it. Finally, press the chicken into the Parmesan breadcrumb mixture, ensuring an even and thorough coating.
- Cook the chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts and cook for 3–4 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and keep warm on a plate.
- Prepare the sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned to avoid bitterness.
- Make a roux: Whisk in 2 tablespoons of flour and continue cooking for 1 minute to eliminate the raw flour taste, stirring constantly to prevent lumps.
- Add liquids and thicken: Gradually whisk in the chicken broth and heavy cream, stirring constantly to combine. Let the sauce simmer gently for 3–5 minutes until it thickens and coats the back of a spoon.
- Finish the sauce: Stir in 1/3 cup grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Serve: Plate the cooked Parmesan crusted chicken breasts and spoon the creamy garlic sauce generously over the top. Pair with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Pounding the chicken breasts to an even thickness ensures they cook evenly and remain juicy.
- Use Panko breadcrumbs for extra crispiness in the crust.
- Do not overheat the garlic when preparing the sauce to avoid a burnt, bitter taste.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may not be as rich or thick.
- Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
