Description

This Delicious Parmesan Crusted Chicken with Creamy Garlic Sauce is a perfect meal for any occasion, featuring crispy, golden chicken breasts coated with a flavorful Parmesan and panko breadcrumb crust, pan-fried to perfection, and served with a rich, velvety garlic cream sauce drizzled over the top. It’s a delightful combination of textures and flavors that is sure to impress your family and friends.

Ingredients

Scale

Chicken and Breading

4 boneless, skinless chicken breasts (about 1-inch thick)
1/2 cup freshly grated Parmesan cheese
3/4 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs, whisked
Salt, to taste
Black pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika (optional)

Sauce and Cooking

4-6 cloves fresh garlic, finely minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
2 tablespoons butter (plus additional for sauce)
2 tablespoons olive oil
Fresh parsley, chopped, for garnish

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Instructions

Prepare the Chicken: Pat the chicken breasts dry using paper towels, then pound them to an even thickness of about 1/2 inch to ensure they cook evenly. Season both sides generously with salt, black pepper, garlic powder, onion powder, and paprika if using.
Set Up the Breading Station: Arrange three shallow dishes: fill the first with all-purpose flour, the second with whisked eggs, and the third with a mixture of panko breadcrumbs and freshly grated Parmesan cheese.
Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Next, dip the chicken into the beaten eggs, ensuring full coverage. Finally, coat the breasts thoroughly in the panko-Parmesan mixture. Place the breaded chicken on a clean plate and set aside.
Pan-Fry the Chicken: Heat a large skillet over medium-high heat and add the olive oil and butter. Once hot, carefully add the breaded chicken breasts and cook for 4-6 minutes per side until the crust is golden brown and the chicken is cooked through (internal temperature 165°F). Remove the chicken from the skillet and place on a wire rack to keep warm and maintain crispiness.
Make the Creamy Garlic Sauce: Reduce the heat to medium-low. Add additional butter to the same skillet and sauté the finely minced garlic until fragrant, about 1 minute, being careful not to burn it. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and bring the sauce to a gentle simmer. Allow it to thicken slightly, then add Parmesan cheese, stirring until melted and smooth. Season the sauce with salt and pepper to taste.
Serve: Plate the pan-fried Parmesan crusted chicken breasts and generously spoon the creamy garlic sauce over each piece. Garnish with freshly chopped parsley and serve immediately while hot and flavorful.

Notes

For extra crunch, use fresh panko breadcrumbs instead of pre-seasoned varieties.
Pounding the chicken to an even thickness ensures quick, even cooking and prevents dryness.
Use low-sodium chicken broth to better control the salt level in the sauce.
You can substitute half-and-half for heavy cream to reduce calories, but the sauce will be less rich.
Serve with steamed vegetables or a side of mashed potatoes for a complete meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: American