Description
Crispy Parmesan Chicken with a Rich Garlic Sauce combines golden, crunchy chicken breasts with a creamy, garlicky sauce for a hearty and indulgent meal that’s easy to make at home.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry and season with salt and pepper.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, 1 cup Parmesan, garlic powder, and Italian seasoning.
- Coat each chicken breast in flour, dip it in the egg, and press into the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat and cook chicken for 4–5 minutes per side until golden and cooked through.
- In a separate pan, melt butter and sauté garlic until fragrant.
- Add heavy cream, 1/2 cup Parmesan, and optional red pepper flakes. Simmer until sauce thickens.
- Spoon garlic sauce over chicken and garnish with chopped parsley before serving.
Notes
- Swap in gluten-free flour and breadcrumbs for a gluten-free version.
- Use half-and-half or milk for a lighter sauce.
- Add spinach, mushrooms, or sun-dried tomatoes to the sauce for variation.
- To bake instead of fry, cook breaded chicken at 400°F for 20–25 minutes.
- Reheat leftovers in the oven at 350°F for about 10 minutes to keep crisp.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 580
- Sugar: 1g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 170mg
