Crispy Parmesan Chicken With Garlic Sauce (Printable)

Golden Parmesan-crusted chicken breasts drizzled with rich, creamy garlic sauce. An easy yet elegant Italian-inspired dinner.

# What You'll Need:

→ Chicken and Coating

01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup grated Parmesan cheese
06 - 1 cup panko breadcrumbs
07 - 1 teaspoon garlic powder
08 - 1 teaspoon Italian seasoning
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 3 tablespoons olive oil

→ Creamy Garlic Sauce

12 - 2 tablespoons unsalted butter
13 - 4 garlic cloves, minced
14 - 1 cup heavy cream
15 - ½ cup chicken broth
16 - ½ cup grated Parmesan cheese
17 - 1 teaspoon fresh lemon juice
18 - ¼ teaspoon salt
19 - ⅛ teaspoon black pepper
20 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Place each chicken breast between sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin for uniform cooking.
02 - Arrange three shallow dishes: place flour in the first; whisk eggs with milk in the second; and combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper in the third.
03 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then press firmly into the Parmesan-panko mixture, coating both sides thoroughly.
04 - Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken breasts for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
05 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant, taking care not to let it brown.
06 - Pour in the heavy cream and chicken broth, bringing to a gentle simmer. Stir in Parmesan cheese, lemon juice, salt, and black pepper. Cook while whisking continuously for 3–4 minutes until the sauce thickens slightly.
07 - Arrange the crispy chicken breasts on plates and spoon the warm creamy garlic sauce generously over the top. Garnish with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The Parmesan and panko crust stays incredibly crunchy even under that river of garlic sauce, which frankly feels like kitchen magic.
  • It looks like something from a restaurant menu but comes together on a random Tuesday with zero stress.
  • That creamy garlic sauce is so good you will catch yourself spooning it straight from the pan when nobody is looking.
02 -
  • If the oil is not hot enough when the chicken goes in, the coating will soak up grease instead of crisping up, so wait until the oil shimmers before adding the first piece.
  • Keep the cooked chicken on a wire rack rather than a flat plate so the bottom crust stays crispy instead of steaming itself sad and soft.
  • The sauce thickens as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want it.
03 -
  • Let the breaded chicken rest for five minutes on a sheet pan before frying so the coating adheres properly instead of falling off in the pan.
  • Grate your own Parmesan from a wedge rather than using the pre shredded kind, which contains anti caking agents that prevent it from melting smoothly into both the crust and the sauce.

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