Description
This restaurant-quality Crispy Parmesan Chicken with a Rich Garlic Sauce features golden, crunchy chicken with a velvety garlic cream sauce. Ready in just 30 minutes, it’s perfect for both special occasions and weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs) – thinly sliced or pounded to even thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Parmesan cheese, freshly grated (plus extra for garnish)
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil (for pan-frying)
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ¾ cup heavy cream
- ½ cup Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- If your chicken breasts are thick, place them between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet or heavy skillet.
- Arrange three shallow dishes: first with flour mixed with salt and pepper, second with beaten eggs, third with Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, and onion powder.
- Dredge each chicken piece in flour, then dip in eggs, and finally coat with the Parmesan breadcrumb mixture, pressing firmly to adhere.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Cook the breaded chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Transfer chicken to a paper towel-lined plate.
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Sprinkle in flour and whisk continuously for 1 minute to create a roux.
- Slowly pour in chicken broth while whisking constantly to avoid lumps.
- Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and thyme leaves until cheese is melted and sauce is smooth.
- Season with salt and pepper to taste.
- Simmer the sauce for 2-3 minutes until it reaches desired thickness.
- Serve the crispy chicken with garlic sauce spooned over top or on the side.
- Garnish with additional Parmesan cheese and fresh chopped parsley.
Notes
- Pat the chicken dry with paper towels before breading for better adhesion.
- Use freshly grated Parmesan cheese rather than pre-grated for superior flavor and texture.
- Let the breaded chicken rest for 5-10 minutes before cooking to help the coating adhere better.
- For a gluten-free option, use almond flour instead of all-purpose flour and gluten-free panko breadcrumbs.
- For a lighter version, substitute the heavy cream with half-and-half or whole milk.
- Store leftover chicken and sauce separately in airtight containers for up to 3 days.
- Reheat chicken in a 350°F oven for 10-15 minutes to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 580 kcal
- Sugar: 2g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 195mg
Keywords: crispy parmesan chicken, parmesan crusted chicken, garlic cream sauce, easy dinner recipe, chicken dinner, italian chicken recipe, pan fried chicken, crispy chicken recipe, restaurant style chicken