Crispy Parmesan Chicken (Printable version)

Crispy Parmesan-crusted chicken breasts paired with a rich, velvety garlic cream sauce for an effortless weeknight dinner.

# What you need:

→ Chicken and Coating

01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup grated Parmesan cheese
06 - 1 cup panko breadcrumbs
07 - 1 teaspoon garlic powder
08 - 1 teaspoon Italian seasoning
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 3 tablespoons olive oil

→ Creamy Garlic Sauce

12 - 2 tablespoons unsalted butter
13 - 4 garlic cloves, minced
14 - 1 cup heavy cream
15 - ½ cup chicken broth
16 - ½ cup grated Parmesan cheese
17 - 1 teaspoon fresh lemon juice
18 - ¼ teaspoon salt
19 - ⅛ teaspoon black pepper
20 - 2 tablespoons chopped fresh parsley

# How To:

01 - Place chicken breasts between sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet, ensuring uniform cooking throughout.
02 - Arrange three shallow dishes: place flour in the first, beat eggs with milk in the second, and combine Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper in the third.
03 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg wash, then press firmly into the Parmesan-breadcrumb mixture, coating both sides evenly.
04 - Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil to keep warm.
05 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to let it brown.
06 - Pour in heavy cream and chicken broth, bringing to a gentle simmer. Stir in Parmesan cheese, lemon juice, salt, and black pepper. Cook for 3 to 4 minutes, whisking constantly, until the sauce coats the back of a spoon.
07 - Arrange crispy chicken breasts on a serving platter and spoon the warm creamy garlic sauce generously over the top. Finish with a scattering of chopped fresh parsley.

# Expert Advice:

01 -
  • The crust is so shatteringly crisp you will catch yourself breaking off pieces before the sauce even finishes.
  • That garlic cream sauce comes together in one pan while the chicken rests, so nothing sits around getting cold.
02 -
  • Do not rush the oil temperature, because cold oil means a soggy crust that falls off in the pan.
  • Let the sauce simmer gently, never boil hard, or the cream will break and look grainy instead of smooth.
03 -
  • Grate your Parmesan from a block right before breading, because fresh cheese melts into the crust while pre shredded sits on top like sand.
  • Let the breaded chicken rest for five minutes on a plate before frying, which helps the coating adhere so it does not slide off in the pan.

Go back