Crispy Parmesan Crusted Chicken, Creamy Garlic Sauce (Print Version)
Parmesan Crusted Chicken with Creamy Garlic Sauce is a weeknight triumph! Crispy chicken, rich garlic sauce a family favorite that's easier than you think.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy
# Ingredients:
→ Chicken & Coating Essentials
01 -
4 boneless, skinless chicken breasts
02 -
1/2 cup all-purpose flour
03 -
2 large eggs, whisked
04 -
1 cup freshly grated Parmesan cheese
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
Salt and freshly ground black pepper to taste
08 -
2 tablespoons olive oil
→ Creamy Garlic Sauce Staples
09 -
2 tablespoons unsalted butter
10 -
4-6 cloves garlic, minced
11 -
1/2 cup chicken broth
12 -
1 cup heavy cream
→ Flavor Boosters & Finishes
13 -
2 tablespoons fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, grab your chicken breasts and place them between two pieces of plastic wrap. Now, get out your meat mallet (or a heavy rolling pin, like I often use when I can't find my mallet in the kitchen chaos) and pound them to about a 1/2-inch thickness. This ensures they cook evenly and quickly, which is key for not drying them out. Season both sides generously with salt, pepper, garlic powder, and onion powder. Seriously, don't skimp on this step; it's the foundation of flavor for our Parmesan Crusted Chicken.
02 -
Time to get messy! Grab three shallow dishes. In the first, put your flour. In the second, whisk those eggs until they're nice and uniform. In the third, combine the freshly grated Parmesan cheese with a little more garlic powder and onion powder. This is your assembly line for that incredible crispy crust. I once tried to do this with only two dishes and it was a disaster, flour everywhere! Learn from my mistakes, hon.
03 -
Take each seasoned chicken breast, one by one. First, dredge it in the flour, making sure it’s fully coated, then shake off any excess. Next, dunk it in the egg wash, letting any extra drip off. Finally, press it firmly into the Parmesan mixture, really making sure that cheese adheres. This firm press is crucial for getting that beautiful, crunchy Parmesan crust. Repeat for all your chicken pieces. I usually have a little pile of Parmesan on my counter by the end, but hey, that's just part of the fun!
04 -
Heat a large skillet over medium-high heat and add a couple tablespoons of olive oil. Once it's shimmering, carefully place the crusted chicken breasts in the pan, making sure not to overcrowd it. You want them to get nice and golden-brown. Sear for about 4-5 minutes per side, until they're cooked through and the crust is beautifully crisp. This step fills your kitchen with the most amazing smells, I swear! I always check with a meat thermometer to make sure they reach 165°F (74°C) because nobody wants undercooked chicken.
05 -
Once the chicken is done, remove it from the skillet and set it aside. Don’t wipe the pan clean; those little browned bits are flavor gold! Reduce the heat to medium, then add the unsalted butter. Once melted, toss in your minced garlic and let it cook for about a minute until it’s fragrant – but don't let it burn, that's a sad smell. Pour in the chicken broth and scrape up all those delicious bits from the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly.
06 -
Now, pour in the heavy cream. Stir everything together and let the sauce gently simmer for about 3-5 minutes, or until it thickens to your liking. Season with salt and pepper to taste. Honestly, this is where the magic happens for the Parmesan Crusted Chicken with Creamy Garlic Sauce! Once it’s perfect, return the cooked Parmesan Crusted Chicken to the skillet, spooning that incredible creamy garlic sauce all over. Garnish with fresh parsley. It should look rich, smell divine, and taste absolutely incredible. Serve it up immediately!
# Notes:
01 -
Always press that Parmesan firmly into the chicken; it really makes the crust sing!
02 -
This dish holds up well for a couple of days in the fridge, but for the crispiest chicken, a quick pan-fry on reheat is the way to go.
03 -
If you're out of heavy cream, a mix of milk and a tablespoon of cornstarch can work in a pinch, but the sauce won't be quite as rich, honestly.
04 -
A sprinkle of fresh parsley and a wedge of lemon right before serving just elevates everything and cuts through the richness beautifully.
# Tools You'll Need:
01 -
Meat mallet (or rolling pin)
02 -
3 shallow dishes
03 -
large skillet
04 -
whisk
05 -
tongs
06 -
meat thermometer (optional)
# Nutrition Facts (Per Serving):
Calories: 550-650
Total Fat: 40-50g
Total Carbohydrate: 15-20g
Protein: 40-45g