Crispy Parmesan Chicken Garlic Sauce (Print Version)

Crispy parmesan-crusted chicken breasts drizzled with rich, creamy garlic sauce for an easy Italian-inspired dinner.

# What You'll Need:

→ Chicken

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

→ Coating

03 - 1 cup breadcrumbs (preferably panko)
04 - ½ cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried Italian herbs (oregano, basil, or mixed)
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

# How to Make It:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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: place flour in the first, whisk eggs with milk in the second, and combine breadcrumbs, grated Parmesan, garlic powder, and dried herbs in the third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then press firmly into the breadcrumb-Parmesan mixture, coating evenly on all sides.
05 - Heat olive oil in a large skillet over medium-high heat. Add chicken and fry 3–4 minutes per side until golden brown and crispy.
06 - Transfer chicken to the prepared baking sheet and bake for 10–12 minutes, or until the internal temperature reaches 165°F (75°C).
07 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
08 - Stir in heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer gently, stirring constantly, until the sauce thickens, about 3–4 minutes. Remove from heat.
09 - Serve the crispy chicken breasts drizzled with the creamy garlic sauce and sprinkle with fresh chopped parsley.

# Expert Advice:

01 -
  • The parmesan crust stays remarkably crunchy even after a stint in the oven, which means no soggy disappointment when you sit down to eat.
  • That garlic cream sauce comes together in barely five minutes using the same ingredients you probably already have sitting in your fridge.
  • It looks like something you would order at a restaurant, but the entire process is genuinely beginner friendly and forgiving.
02 -
  • If the oil is not hot enough when you add the chicken, the coating will soak up grease instead of crisping, so wait until the oil shimmers before laying the meat down.
  • Do not walk away from the garlic while it sautés because it can go from golden to bitter in seconds and that burnt flavor will ruin the entire sauce.
03 -
  • Use one hand for the flour and egg steps and the other for the panko to avoid getting breading stuck to your fingers in thick clumps.
  • Let the sauce rest off the heat for two minutes before serving because it thickens further as it cools and you do not want it too heavy.

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