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Crispy Parmesan Chicken with Creamy Garlic Sauce

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This irresistible crispy Parmesan chicken is pan-fried to golden perfection and topped with a luscious, creamy garlic sauce. It’s a quick, crowd-pleasing dinner that feels restaurant-worthy but comes together easily at home.

Ingredients

Scale
  • 2 large chicken breasts, boneless and skinless (about 1 lb/450g total; slice in half horizontally to make 4 cutlets)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or a mix of dried oregano, basil, and thyme)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • For the Creamy Garlic Sauce:
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth (low sodium preferred)
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Slice each chicken breast in half horizontally to create 4 thinner cutlets. Pat dry with paper towels and season both sides lightly with salt and pepper.
  2. Set up a breading station: Place flour in one shallow bowl, whisk eggs in a second bowl, and combine panko, grated and shredded Parmesan, garlic powder, Italian seasoning, 1/2 teaspoon salt, and black pepper in a third bowl.
  3. Dredge each chicken piece in flour, shaking off excess. Dip in beaten eggs, then press into the Parmesan breadcrumb mixture, coating well on all sides.
  4. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. When hot, add chicken cutlets (cook in batches if needed). Cook 3–5 minutes per side, until golden brown and cooked through (internal temp should reach 165°F). Transfer cooked chicken to a paper towel-lined plate.
  5. Pour off excess oil from the skillet, leaving about 1 tablespoon. Melt 2 tablespoons butter over medium-low heat. Add minced garlic and cook for 1 minute until fragrant. Sprinkle in 1 tablespoon flour, whisking constantly for 1 minute.
  6. Gradually pour in chicken broth, whisking to prevent lumps. Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan and stir until melted and the sauce thickens slightly (about 3–5 minutes). Season with salt and pepper to taste.
  7. Return the crispy chicken to the skillet or arrange on a platter. Spoon the creamy garlic sauce over each piece. Sprinkle with fresh parsley, if using. Serve immediately for maximum crunch.

Notes

For extra crunch, double-dip the chicken in flour before the breadcrumb mixture. Let breaded chicken rest 5 minutes before frying for best results. If the breading browns before the chicken is cooked through, finish in a 350°F oven. Sauce can be made lighter with half-and-half or made dairy-free with plant-based alternatives. Store leftovers with sauce and chicken separate to keep the crust crisp.

Nutrition

Keywords: crispy parmesan chicken, creamy garlic sauce, chicken dinner, easy chicken recipe, comfort food, skillet chicken, parmesan crusted chicken, weeknight dinner, family meal

Find it online: https://tempotaste.com/crispy-parmesan-chicken-recipe-easy-creamy-garlic-sauce-dinner/