Description
This Crispy Parmesan Chicken with Creamy Garlic Sauce is a deliciously golden and tender chicken dish coated with a flavorful parmesan breadcrumb crust, then smothered in a rich, creamy garlic sauce. Perfect for an elegant weeknight dinner or special occasion, the dish balances crispy textures and creamy decadence effortlessly.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 2 eggs, beaten
- 2 tbsp olive oil
For the Creamy Garlic Sauce:
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Mix the breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl until well combined.
- Coat the Chicken: Dip each chicken breast into the beaten eggs, then press both sides into the breadcrumb mixture to coat evenly, ensuring the crust sticks well.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, place the coated chicken breasts in the skillet.
- Pan-fry the Chicken: Cook the chicken for 5 to 6 minutes per side until the crust is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
- Make the Creamy Garlic Sauce: In the same skillet, melt the butter over medium heat, scraping up any browned bits left from the chicken.
- Sauté Garlic: Add the minced garlic and cook for 1 to 2 minutes until it releases a fragrant aroma, being careful not to burn it.
- Add Liquids: Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer gently for 3 to 4 minutes until it thickens slightly.
- Finish the Sauce: Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Continue cooking the sauce for another 2 to 3 minutes until creamy and smooth.
- Combine and Serve: Return the chicken breasts to the skillet, spoon sauce over the top to coat them well.
- Garnish: Sprinkle freshly chopped parsley on the plated chicken and serve immediately while hot.
Notes
- Use panko breadcrumbs for a crunchier coating if preferred.
- Ensure the internal temperature of the chicken reaches 165°F to guarantee it is fully cooked.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
