Crispy Parmesan Chicken with a Rich Garlic Sauce
This Crispy Parmesan Chicken with a Rich Garlic Sauce delivers an irresistible blend of textures and flavors. Succulent chicken breasts are coated in a golden, crunchy Parmesan crust, then bathed in a velvety, aromatic garlic cream sauce. It's an elegant yet comforting meal that's perfect for a weeknight dinner or a special occasion.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Boasts an incredible crispy, golden crust thanks to the Parmesan and panko combination.
- Features a luxurious, rich garlic cream sauce that elevates every bite.
- Perfect for both quick weeknight dinners and impressive entertaining.
- Relatively simple to prepare, making it accessible for home cooks of all levels.
- Offers a delightful balance of textures and savory flavors.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1.25 cm (1/2 inch) thickness
- 235 g (1 cup) freshly grated Parmesan cheese
- 235 g (1 cup) panko breadcrumbs
- 60 g (1/2 cup) all-purpose flour
- 2 large eggs, beaten
- Salt, to taste
- Freshly ground black pepper, to taste
- 30 ml (2 tablespoons) olive oil (for cooking chicken)
- 4 large garlic cloves, minced
- 28 g (2 tablespoons) unsalted butter
- 120 ml (1/2 cup) chicken broth
- 120 ml (1/2 cup) heavy cream
- 15 ml (1 tablespoon) fresh lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken by pounding each boneless, skinless chicken breast to an even 1.25 cm (1/2 inch) thickness. This ensures consistent cooking and a tender result. Season both sides generously with salt and freshly ground black pepper.
- Set up your breading station. In the first shallow dish, place the all-purpose flour. In the second, pour the beaten eggs. In the third shallow dish, combine the grated Parmesan cheese with the panko breadcrumbs, mixing them well.
- Bread each chicken breast methodically. First, lightly dredge the chicken in the flour, shaking off any excess. Next, dip the floured chicken into the beaten eggs, allowing any extra to drip off. Finally, coat the chicken evenly and thoroughly with the Parmesan and panko breadcrumb mixture, gently pressing the coating to ensure it adheres firmly to create a crispy crust.
- Heat 30 ml (2 tablespoons) of olive oil in a large, heavy-bottomed skillet over medium heat. Once the oil shimmers, carefully place the breaded chicken breasts into the hot skillet. Cook for 4-5 minutes per side, or until they achieve a beautiful golden-brown color and reach an internal temperature of 74°C (165°F). To prevent overcrowding and ensure even browning, cook the chicken in batches if necessary. Transfer the cooked chicken to a warm plate and allow it to rest while you prepare the sauce.
- Make the rich garlic sauce in the same skillet. Add the 28 g (2 tablespoons) of unsalted butter and melt it over medium heat. Add the minced garlic and sauté for approximately 1 minute, stirring constantly until it becomes fragrant and light golden, taking care not to burn it.
- Pour in the 120 ml (1/2 cup) of chicken broth, scraping up any browned bits from the bottom of the pan to incorporate all the flavorful fond. Allow the broth to simmer and reduce slightly for 1-2 minutes.
- Stir in the 120 ml (1/2 cup) of heavy cream and 15 ml (1 tablespoon) of fresh lemon juice. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens to a creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
- Return the rested, cooked chicken breasts to the skillet, nestling them into the rich garlic sauce. Spoon the sauce generously over the chicken and let it simmer together for just 1 minute to allow the flavors to meld beautifully.
- Garnish the finished dish with freshly chopped parsley and serve immediately with your favorite accompaniments, such as pasta, roasted vegetables, or a light salad.
Tools You’ll Need
- Meat mallet or rolling pin
- Three shallow dishes or pie plates for breading
- Large heavy-bottomed skillet (cast iron or stainless steel recommended)
- Tongs
- Whisk
- Cutting board
- Sharp knife
- Instant-read meat thermometer
Essential Success Tips
- Pound the chicken breasts to an even thickness to ensure they cook uniformly and remain tender, preventing dry spots.
- Make sure your oil is hot enough before adding the chicken to achieve that perfect crispy crust, but not so hot that it burns the breading.
- Do not overcrowd the pan when cooking the chicken; cook in batches if necessary to maintain proper temperature and allow for even browning.
- Allow the cooked chicken to rest for a few minutes before slicing or serving; this helps the juices redistribute, resulting in more tender and flavorful meat.
- When making the sauce, sauté the garlic until fragrant and golden, but be careful not to burn it, as burnt garlic can taste bitter.
Professional Cooking Secrets
- For an extra layer of flavor and adhesion, lightly dust the chicken with cornstarch (maizena) after seasoning but before the flour dredge. This creates an even crispier barrier.
- Deglaze the pan with a splash of dry white wine after sautéing the garlic, letting it reduce completely before adding the chicken broth. This adds complexity and brightness to the sauce.
- To ensure the crispiest chicken, consider chilling the breaded chicken breasts for 15-20 minutes in the refrigerator before frying. This helps the coating adhere better.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free panko breadcrumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness.
- Consider adding a pinch of red pepper flakes to the garlic sauce for a subtle kick.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They tend to be more forgiving and stay moist, though their cooking time might be slightly longer. Pound them to an even thickness similar to the breasts.
How can I make the sauce thicker?
If you prefer a thicker sauce, you can create a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the simmering sauce and cook for another minute until it reaches your desired consistency.
Can I prepare the chicken ahead of time?
You can pound and bread the chicken breasts up to a few hours in advance, storing them on a plate covered with plastic wrap in the refrigerator. Cook the chicken and make the sauce just before serving for the best texture and flavor.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 45g, Fat: 35g, Carbs: 20g (approximate per serving, without sides).
Allergy Information
Contains dairy (Parmesan cheese, heavy cream, butter) and gluten (all-purpose flour, panko breadcrumbs). For a gluten-free version, use gluten-free flour and gluten-free panko. For a dairy-free version, substitute dairy products with suitable plant-based alternatives, though the flavor profile will be altered.
No comment