Crispy Parmesan Chicken with a Rich Garlic Sauce
Indulge in the ultimate comfort food with this Crispy Parmesan Chicken, featuring perfectly pan-fried chicken breasts coated in a golden, cheesy crust. Each bite offers a delightful crunch, complemented by a luxurious, velvety garlic cream sauce. This dish transforms simple ingredients into an elegant and deeply satisfying meal that's perfect for any occasion.
Prep Time
20 minutes (or 20 minutes)
Cook Time
20 minutes (or 20 minutes)
Total Time
40 minutes (or 40 minutes)
Servings
4 servings
Keywords
Why This Recipe Delivers
- Achieves an incredibly satisfying crunch from the expertly seasoned Parmesan-breadcrumb coating.
- Features a luxurious, deeply flavored garlic cream sauce that perfectly complements the chicken.
- Ideal for a sophisticated yet speedy weeknight dinner, ready in under an hour.
- Utilizes simple, wholesome ingredients to create a truly comforting and flavorful meal.
- A versatile dish that pairs wonderfully with various side dishes, from pasta to roasted vegetables.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 150-180 grams or 5-6 ounces each)
- 120 grams (1/2 cup) all-purpose flour
- 2 large eggs, beaten
- 240 grams (1 cup) Panko breadcrumbs (or regular breadcrumbs)
- 60 grams (1/2 cup) grated Parmesan cheese (for coating)
- 5 milliliters (1 teaspoon) garlic powder
- Salt and freshly ground black pepper, to taste
- 30-45 milliliters (2-3 tablespoons) olive oil (for frying)
- For the Garlic Sauce:
- 30 grams (2 tablespoons) unsalted butter
- 4 cloves garlic, minced
- 15 milliliters (1 tablespoon) all-purpose flour
- 240 milliliters (1 cup) chicken broth
- 120 milliliters (1/2 cup) heavy cream (or half-and-half)
- 60 grams (1/4 cup) grated Parmesan cheese (for sauce)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the chicken breasts. Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about 1.5-2 centimeters (1/2 to 3/4 inch). This ensures even cooking. Season both sides generously with salt and freshly ground black pepper.
- Set up your dredging station. Prepare three shallow bowls or plates. In the first, place the all-purpose flour. In the second, whisk the beaten eggs. In the third, combine the Panko breadcrumbs, 60 grams (1/2 cup) grated Parmesan cheese, and 5 milliliters (1 teaspoon) garlic powder, mixing thoroughly.
- Dredge each chicken breast. Take one piece of seasoned chicken and first dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is fully coated. Finally, press the chicken firmly into the breadcrumb mixture, making sure it is completely coated on all sides. Repeat with the remaining chicken breasts.
- Fry the crispy chicken. Heat 30-45 milliliters (2-3 tablespoons) of olive oil in a large, heavy-bottomed skillet over medium heat. Once the oil shimmers, carefully place the breaded chicken breasts in the skillet, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown, crispy, and cooked through (internal temperature should reach 74°C or 165°F). Transfer the cooked chicken to a plate lined with paper towels to drain excess oil, and keep warm.
- Begin the rich garlic sauce. In the same skillet (no need to clean, the fond adds flavor), melt 30 grams (2 tablespoons) of unsalted butter over medium heat. Add the 4 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn them.
- Thicken the sauce. Stir in 15 milliliters (1 tablespoon) of all-purpose flour into the melted butter and garlic, cooking for 30 seconds to create a roux. Gradually whisk in 240 milliliters (1 cup) of chicken broth, bringing the mixture to a gentle simmer while whisking continuously to prevent lumps. Once it starts to thicken, pour in 120 milliliters (1/2 cup) of heavy cream.
- Finish and serve the dish. Add 60 grams (1/4 cup) of grated Parmesan cheese to the sauce, whisking until it is fully incorporated and the sauce is smooth and beautifully thickened, typically 2-3 minutes. Season the sauce with salt and freshly ground black pepper to taste. Pour the rich garlic sauce generously over the crispy Parmesan chicken breasts and serve immediately while warm.
Tools You’ll Need
- Meat mallet or rolling pin
- Shallow bowls or plates (for dredging)
- Large, heavy-bottomed non-stick skillet
- Whisk
- Tongs
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wire rack (optional, for keeping chicken crispy)
Essential Success Tips
- Pound the chicken breasts to an even thickness to ensure they cook uniformly and remain tender.
- Ensure your frying oil is at the right temperature (medium heat) – too low and the chicken will be greasy, too high and it will burn before cooking through.
- Do not overcrowd the pan while frying; cook the chicken in batches if necessary to maintain consistent oil temperature and achieve maximum crispiness.
- When preparing the sauce, continuously whisk after adding the broth and cream to prevent lumps and achieve a silky, smooth texture.
- Taste and adjust the seasoning for both the chicken and the sauce at various stages; this allows you to build layers of flavor perfectly.
Professional Cooking Secrets
- To enhance the flavor and crispness of your breading, lightly toast the Panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes before mixing them with the Parmesan and garlic powder.
- After frying the chicken, deglaze the pan with a splash of dry white wine (about 60 milliliters or 1/4 cup) before adding the butter for the sauce. Scrape up all the browned bits (fond) from the bottom; this will add incredible depth of flavor to your garlic sauce.
- For an even more aromatic sauce, gently infuse the heavy cream with a crushed garlic clove or a small sprig of fresh thyme over low heat for 5-10 minutes before adding it to the skillet. Strain out the aromatics before incorporating the cream.
Notes
- Storage: Leftovers of Crispy Parmesan Chicken can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use an oven or air fryer to help maintain some crispness.
- Variations: For a hint of brightness, stir in a squeeze of fresh lemon juice or a pinch of red pepper flakes to the finished garlic sauce. You can also add chopped fresh parsley or chives at the end for fresh flavor and color.
- Serving Suggestion: This dish is wonderfully versatile. Serve it over a bed of al dente pasta, creamy mashed potatoes, fluffy rice, or alongside a crisp green salad and steamed green beans or asparagus for a complete meal.
Frequently Asked Questions
Can I bake the chicken instead of frying it?
While pan-frying offers the best crispy texture, you can bake the dredged chicken. Place it on a wire rack set over a baking sheet and bake at 200°C (400°F) for 20-25 minutes, or until cooked through and golden brown. Flip halfway for even crisping.
What can I use if I don't have heavy cream for the sauce?
Half-and-half can be used as a direct substitute, though the sauce may be slightly less rich. Evaporated milk is another option for a creamy consistency, but avoid regular milk as it tends to curdle when heated vigorously.
How do I ensure the chicken is perfectly cooked and safe to eat?
The most reliable way is to use a meat thermometer. Insert it into the thickest part of the chicken breast; it should read an internal temperature of 74°C (165°F) when fully cooked. The chicken should also have no pink in the center.
Nutrition Facts (Per Serving)
Calories: 620, Protein: 55g, Fat: 38g, Carbs: 25g (per serving, estimated based on 150g chicken breast and sauce portion)
Allergy Information
Contains dairy (Parmesan, butter, heavy cream), gluten (flour, breadcrumbs), and eggs. For a gluten-free version, use gluten-free all-purpose flour and gluten-free breadcrumbs. For a dairy-free sauce, plant-based butter and a suitable plant-based cream alternative can be used, though flavor may vary.
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