Crispy Parmesan Chicken with Garlic (Printable)

Golden parmesan-crusted chicken with a rich, velvety garlic cream sauce — ready in just 45 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste

→ Coating

03 - 1 cup panko breadcrumbs
04 - ½ cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried Italian herbs (oregano, basil, or mixed blend)
07 - 2 large eggs
08 - 1 tablespoon milk
09 - ½ cup all-purpose flour

→ Creamy Garlic Sauce

10 - 2 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 cup heavy cream
13 - ½ cup grated Parmesan cheese
14 - ½ teaspoon dried thyme or Italian herbs
15 - Salt and pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (for garnish)

→ For Pan-Frying

17 - 3 tablespoons olive oil

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
03 - Arrange three shallow bowls: fill the first with all-purpose flour, whisk the eggs with milk in the second, and combine panko breadcrumbs, grated Parmesan, garlic powder, and dried Italian herbs in the third.
04 - Dredge each chicken breast in flour, shaking off any excess. Dip into the egg wash, allowing the extra to drip off, then press firmly into the breadcrumb-Parmesan mixture until evenly coated on all sides.
05 - Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken and fry for 3 to 4 minutes per side until the crust turns a deep golden brown and becomes crispy.
06 - Transfer the seared chicken to the prepared baking sheet and bake for 10 to 12 minutes, or until the internal temperature reaches 165°F at the thickest part.
07 - While the chicken bakes, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and softened.
08 - Pour in the heavy cream and add the Parmesan cheese, dried thyme, salt, and pepper. Simmer gently, stirring constantly, for 3 to 4 minutes until the sauce coats the back of a spoon.
09 - Remove the saucepan from heat and let the sauce rest for 1 to 2 minutes, allowing it to thicken further as it cools slightly.
10 - Arrange the crispy chicken breasts on plates and drizzle generously with the creamy garlic sauce. Finish with a sprinkle of freshly chopped parsley and serve immediately.

# Expert Advice:

01 -
  • The parmesan crust stays impossibly crispy even after the sauce goes on top, which took me three attempts to nail but now feels effortless.
  • That garlic cream sauce comes together in the time the chicken finishes in the oven, so nothing sits around getting cold.
  • It tastes like something from a trattoria but uses ingredients you probably already have in your pantry and fridge right now.
02 -
  • Do not walk away from the garlic in the butter because it goes from fragrant to bitter in seconds and the whole sauce will taste burnt.
  • Letting the chicken rest for three minutes after the oven keeps the juices inside instead of spilling onto your cutting board.
03 -
  • Press the breadcrumb mixture firmly onto the chicken with your palms instead of just sprinkling it on, because pressure is what keeps the crust attached during frying.
  • Use one hand for the flour and egg bowls and the other hand only for the crumb bowl to avoid the dreaded club fingers that waste half your coating.

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