Parmesan Crusted Chicken with Creamy Garlic Sauce
This parmesan crusted chicken with creamy garlic sauce is a comforting, delicious dish perfect for impressing guests or satisfying a weeknight craving.
Servings 4 servings
Calories 550kcal
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pound them to an even thickness for even cooking.
- 1/2 cup all-purpose flour Can use gluten-free flour if preferred.
- 2 large eggs, beaten Use room temperature eggs for better adhesion.
- 1 cup panko breadcrumbs Panko gives the crispiest results.
- 1/2 cup freshly grated Parmesan cheese Freshly grated melts and browns better than pre-shredded.
- 1 teaspoon garlic powder Boosts flavor in the coating.
- 1/2 teaspoon salt For seasoning the chicken.
- 1/2 teaspoon pepper For seasoning the chicken.
- 2 tablespoons olive oil For frying.
- 1 tablespoon butter For frying.
For the Sauce
- 2 tablespoons butter For sauce.
- 4 cloves garlic, minced Use fresh for best flavor.
- 1 tablespoon flour For the sauce.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1/4 cup chicken broth Can use white wine as an alternative.
- 1/4 cup grated Parmesan For the sauce.
- Salt and pepper to taste
- Optional pinch of crushed red pepper For a hint of heat.
Instructions
Preparation
- Pound the chicken breasts between sheets of plastic wrap to an even thickness. Season both sides with salt and pepper.
- Set up your coating station: one plate with flour, a shallow bowl with beaten eggs, and another plate with a mix of panko, Parmesan, and garlic powder.
Coating
- Dip the chicken in flour, shake off excess, then in egg, and finally press into the breadcrumb-Parmesan mix until well coated.
Cooking
- Heat olive oil and butter in a large skillet over medium heat. Cook chicken for 4-5 minutes on each side until golden and cooked through. Transfer to a plate and cover loosely with foil.
Making the Sauce
- In the same pan, melt 2 tablespoons of butter. Add minced garlic and sauté until fragrant. Sprinkle in the flour and whisk.
- Slowly pour in the heavy cream and chicken broth while whisking until smooth. Let it simmer for a couple of minutes.
- Stir in the grated Parmesan and season with salt, pepper, and red pepper flakes if desired.
Serving
- Spoon the creamy garlic sauce generously over the crispy chicken and garnish with freshly chopped parsley.
Notes
For extra flavor, deglaze the pan when making the sauce. This recipe is versatile; you can use gluten-free options or swap in herbs for variation.
