Description
Crispy parmesan chicken with a rich garlic sauce is the ultimate easy dinner idea for a weeknight or special occasion. Juicy chicken cutlets coated in a golden, crunchy Parmesan-Panko crust are topped with a velvety garlic cream sauce for a comforting, restaurant-quality meal you can make at home. Serve it with mashed potatoes, pasta, or veggies for a satisfying and flavorful dish.
Ingredients
- For the chicken:
- Boneless, skinless chicken breasts (sliced in half horizontally for thin cutlets)
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Grated Parmesan cheese
- Garlic powder
- Italian seasoning
- Salt and pepper
- Olive oil
- For the garlic sauce:
- Unsalted butter
- Garlic, minced
- All-purpose flour
- Chicken broth
- Heavy cream
- Grated Parmesan cheese
- Salt and pepper
- Fresh parsley (for garnish)
Instructions
- Season chicken cutlets with salt and pepper.
- Set up 3 bowls: one with flour, one with beaten eggs, one with a mix of Panko, Parmesan, garlic powder, and Italian seasoning.
- Dredge each cutlet in flour, dip in egg, and press into breadcrumb mixture until fully coated.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through. Set aside and keep warm.
- In the same skillet, melt butter. Add garlic and sauté for 1 minute.
- Stir in flour to make a roux. Slowly whisk in the broth.
- Add heavy cream and simmer until sauce thickens. Stir in Parmesan and season with salt and pepper.
- Return chicken to skillet, spoon sauce over the top, and garnish with parsley before serving.
Notes
- Add crushed red pepper for heat.
- Use Greek yogurt instead of cream for a lighter sauce.
- Make it gluten-free with almond flour and gluten-free breadcrumbs.
- Baked version: 400°F for 20–25 minutes, flip halfway.
