Crispy Parmesan Chicken Garlic Sauce (Printable)
Golden Parmesan-crusted chicken with a rich, velvety garlic cream sauce for an easy Italian-inspired dinner.
# What You 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
# How-To:
01 - Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin to ensure uniform cooking throughout.
02 - Arrange three shallow dishes: place the all-purpose flour in the first; whisk the eggs with milk in the second; and combine the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper in the third.
03 - Dredge each chicken breast in the flour, shaking off any excess. Dip into the egg mixture to coat completely, then press firmly into the Parmesan-breadcrumb mixture, ensuring an even, thorough coating on all sides.
04 - Heat the 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 plate and tent loosely with foil to keep warm.
05 - Melt the butter in a saucepan over medium heat. Add the 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 the Parmesan cheese, lemon juice, salt, and black pepper. Continue whisking and cooking for 3 to 4 minutes until the sauce is slightly thickened and smooth.
07 - Arrange the crispy chicken breasts on serving plates and spoon the warm creamy garlic sauce generously over the top. Garnish with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- The Parmesan and panko crust stays shatteringly crisp even under that velvety garlic sauce, which feels like a small miracle every single time.
- It looks like you spent two hours cooking but the whole thing comes together in under 45 minutes from pantry to plate.
02 -
- Do not let the garlic brown in the butter or the sauce will taste bitter and acrid instead of sweet and mellow.
- Keep the sauce at a gentle simmer never a rolling boil or the cream can break and become grainy.
03 -
- Use freshly grated Parmesan from a block, not the powdery kind in a can, because it melts smoother and the crust crisps better.
- Let the breaded chicken rest for five minutes before frying so the coating has time to set and adhere properly to the meat.