Crispy Parmesan Chicken Garlic Sauce (Print Page)
Golden Parmesan-crusted chicken with rich creamy garlic sauce. Ready in 45 minutes for an easy Italian-inspired weeknight dinner.
# What You Need:
→ Chicken and Breading
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons whole milk
05 - 1 cup finely grated Parmesan cheese, divided
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 cream
15 - ½ cup low-sodium chicken broth
16 - ½ cup finely 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 an even ½-inch thickness using a meat mallet or rolling pin. This ensures uniform cooking throughout.
02 - Arrange three shallow dishes in a row: the first with all-purpose flour, the second with eggs beaten together with milk, and the third combining panko breadcrumbs, 1 cup Parmesan cheese, garlic powder, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
03 - Dredge each pounded chicken breast through the flour, shaking off excess. Dip into the egg mixture until fully coated, then press firmly into the Parmesan-panko mixture, ensuring an even, adherent crust on all sides.
04 - Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the breaded chicken breasts and cook 4 to 5 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Transfer to a warm plate and tent loosely with foil.
05 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute, stirring constantly, until fragrant and softened. Take care not to let the garlic brown.
06 - Pour in the heavy cream and chicken broth, whisking to combine. Bring to a gentle simmer, then stir in ½ cup Parmesan cheese, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper. Continue whisking over medium heat for 3 to 4 minutes until the sauce coats the back of a spoon.
07 - Arrange the crispy chicken breasts on serving plates and spoon the warm garlic cream sauce generously over each piece. Finish with a sprinkle of chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- That shattering crunch of the Parmesan crust gives way to juicy chicken and it feels like restaurant food you somehow pulled off at home.
- The garlic sauce is so good you will want to put it on everything from mashed potatoes to plain rice to just a spoon.
02 -
- Do not rush the oil heating step because cold oil means a soggy crust that falls off in the pan.
- Keep the sauce at a gentle simmer never a rolling boil or the cream will break and look grainy instead of smooth.
03 -
- Let the breaded chicken rest for five minutes on a plate before frying so the coating sets and adheres better during cooking.
- Use a meat thermometer because guessing is how you end up with dry chicken or worse and 165 degrees Fahrenheit is your magic number.