Crispy Parmesan Chicken Garlic (Printer-friendly)
Golden parmesan-crusted chicken with a 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 seasoning (oregano, basil, or mixed)
07 - 2 large eggs
08 - 1 tablespoon whole 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 freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped
→ For Pan-Frying
17 - 3 tablespoons olive oil
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
03 - Arrange three shallow bowls: place flour in the first, whisk 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 excess. Dip into the egg mixture, allowing any drip-off to fall back into the bowl. Press firmly into the breadcrumb-Parmesan mixture, coating both sides evenly.
05 - Heat olive oil in a large skillet over medium-high heat. Add breaded chicken and fry 3–4 minutes per side until golden brown and crispy.
06 - Transfer seared chicken to the prepared baking sheet. Bake for 10–12 minutes 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 heavy cream, Parmesan cheese, dried thyme, salt, and pepper. Simmer gently, stirring constantly, for 3–4 minutes until the sauce thickens. Remove from heat.
09 - Serve crispy chicken breasts drizzled with the creamy garlic sauce and garnished with fresh chopped parsley.
# Expert Advice:
01 -
- The parmesan crust stays incredibly crunchy even after a drizzle of sauce, which took me several attempts to nail down.
- Everything comes together in under an hour, making it feel like a weekend treat on any random Tuesday.
02 -
- If the oil is not hot enough when the chicken goes in, the coating will absorb grease instead of crisping, so wait until you see a shimmer across the surface.
- Do not let the garlic brown in the butter or the entire sauce will taste bitter and ruin the creamy balance.
03 -
- Use one hand for the dry station and the other for the wet station to avoid breading your own fingers into claws.
- Grate your Parmesan from a wedge instead of using the pre grated kind in a can and you will taste the difference immediately.