Introduction

This Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce is a flavorful and satisfying dinner that’s surprisingly easy to make. The chicken is perfectly crisp on the outside and tender inside, complemented by a rich, garlicky cream sauce. It’s a great way to elevate a simple meal with minimal effort.

Two pieces of crispy, golden-brown breaded chicken with a coarse texture sit on a thick, creamy light beige sauce that fills the bottom of a white bowl. The chicken pieces are slightly overlapped, and fresh, bright green basil leaves are scattered on top and around the dish, adding a pop of color. The sauce appears smooth with tiny black specks of seasoning, and a slight shine from the light highlights its rich texture. The dish is set on a white marbled surface that adds a clean, elegant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts, cut in half lengthwise

½ cup grated parmesan cheese

½ cup panko breadcrumbs

1 teaspoon garlic powder

½ teaspoon paprika

Salt to taste

Black pepper to taste

1 egg

2 tablespoons milk

2 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced

1 cup heavy cream

½ cup chicken broth

¼ cup grated parmesan cheese (for sauce)

1 tablespoon chopped parsley (optional garnish)

Instructions

Step 1: Pound the chicken breasts to an even thickness to ensure they cook evenly.

Step 2: In a bowl, whisk together the egg and milk until well combined.

Step 3: In another bowl, mix parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.

Step 4: Dip each chicken piece into the egg mixture, then coat evenly with the parmesan breadcrumb mixture.

Step 5: Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 to 6 minutes per side, until golden brown and fully cooked.

Step 6: Remove the chicken from the skillet and set aside.

Step 7: In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant.

Step 8: Pour in chicken broth and heavy cream, stirring to combine. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.

Step 9: Stir in grated parmesan cheese until melted and smooth.

Step 10: Return the chicken to the skillet and spoon the sauce over the top. Cook for another 1 to 2 minutes until heated through.

Step 11: Garnish with chopped parsley before serving, if desired.

Tips & Variations

Use freshly grated parmesan cheese for the best flavor and a crispier crust.

For extra heat, add a pinch of red pepper flakes to the breadcrumb mixture.

Serve with steamed vegetables or over pasta for a complete meal.

To make the sauce lighter, substitute half of the heavy cream with milk or use half-and-half.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They will take a similar amount of time to cook but may be juicier and more flavorful.

How do I know when the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). The meat should be white throughout with clear juices. Cooking for 5 to 6 minutes per side on medium heat usually ensures this for even thickness pieces.