Introduction

This Crispy Parmesan Chicken with a Rich Garlic Sauce is a delightful dish that combines a golden, crunchy crust with a creamy, flavorful sauce. Perfect for a comforting dinner that feels special yet easy to prepare at home.

The image shows three pieces of golden-brown crispy fried chicken placed on a white plate. The top piece is cut open, revealing tender white meat inside. The chicken is covered with a creamy beige sauce sprinkled with small green herb bits. The sauce pools around the base of the chicken, creating a rich contrast with the crunchy coating. The background is a white marbled texture that enhances the warm tones of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 cup grated Parmesan cheese (freshly grated recommended)
1 cup panko breadcrumbs (or gluten-free breadcrumbs for gluten-free version)
1/2 cup all-purpose flour (or gluten-free flour for gluten-free version)
2 large eggs, beaten
Salt and black pepper, to taste
4 garlic cloves, minced
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Fresh parsley, chopped

Instructions

Step 1: Pound the chicken breasts to about 1/2 inch thickness to ensure even cooking and a tender interior. Season both sides with salt and black pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of grated Parmesan cheese combined with panko breadcrumbs.
Step 2: Lightly dredge each chicken breast in flour, shaking off any excess. Dip the floured chicken into the beaten eggs, then coat evenly with the Parmesan and breadcrumb mixture. Press the coating gently to ensure it adheres well for a crispy crust.
Step 3: Heat olive oil and butter in a large skillet over medium heat. Once hot, cook the chicken breasts for 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding; cook in batches if necessary. Transfer the cooked chicken to a warm plate to rest.
Step 4: In the same skillet, add butter and sauté the minced garlic until fragrant and golden but not burnt, about 1 minute. Pour in the chicken broth, allowing it to reduce slightly. Stir in the heavy cream and lemon juice, then simmer gently until the sauce thickens and becomes creamy. Season with salt and pepper to taste.
Step 5: Return the cooked chicken breasts to the skillet, spoon the rich garlic sauce over them, and let simmer together for 1 minute to meld flavors. Garnish with chopped fresh parsley and serve immediately alongside your favorite sides.

Tips & Variations

For a gluten-free version, use gluten-free flour and breadcrumbs without changing the process.
Freshly grated Parmesan gives better flavor and texture compared to pre-grated cheese.
Serve with steamed vegetables or a crisp salad to balance the richness of the sauce.
To add heat, sprinkle a pinch of red pepper flakes into the garlic sauce while cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve the crispy coating and prevent the sauce from separating. Avoid microwave reheating if possible to keep the texture crisp.

How to Serve

The image shows a close-up of three pieces of golden-brown crispy fried food stacked in a white plate on a white marbled surface. The top piece has a bite taken out, revealing a soft, white filling inside. A creamy light beige sauce is drizzled over the pieces, pooling slightly around them. Small green herb pieces are sprinkled on top of the sauce and the fried food, adding a fresh touch to the dish. The texture of the fried crust is crunchy and grainy, contrasting with the smooth sauce photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used but may require slightly longer cooking time. They also provide a juicier result due to higher fat content.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should be opaque and juices run clear when pierced.