Crispy Parmesan Chicken with Garlic (Printable Version)
Pan-fried Parmesan-crusted chicken breasts smothered in a rich, creamy garlic sauce. Ready in 45 minutes.
# What You Need:
→ Chicken
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
# Directions:
01 - Place chicken breasts between sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet for uniform cooking.
02 - Arrange three shallow dishes: fill the first with flour, beat eggs with milk in the second, and combine Parmesan, panko, garlic powder, Italian seasoning, salt, and black pepper in the third.
03 - Dredge each breast in flour, shake off excess, dip into the egg wash, then press firmly into the Parmesan-panko mixture, coating both sides thoroughly.
04 - Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and 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 - Whisk in heavy cream and chicken broth, bring to a gentle simmer, then stir in Parmesan, lemon juice, salt, and black pepper. Continue whisking 3–4 minutes until the sauce thickens slightly.
07 - Pour the warm garlic cream sauce over the crispy chicken breasts and garnish with chopped fresh parsley before serving.
# Expert Tips:
01 -
- The Parmesan crust stays impossibly crunchy even after you ladle on that silky garlic sauce.
- It looks and tastes like you spent all day cooking, but the whole thing comes together in under an hour.
02 -
- If your oil is not hot enough before the chicken goes in, the Parmesan coating will absorb the oil instead of crisping up and you will end up with a soggy mess.
- Let the sauce simmer gently and never at a full boil, or the cream will break and become grainy instead of silky smooth.
03 -
- Use freshly grated Parmesan from a wedge rather than the shelf stable kind in the green can, the texture and melt are completely different and worth the extra minute.
- Press the breading mixture firmly onto the chicken with your palms instead of just sprinkling it, this is what keeps the crust attached during flipping instead of ending up in your pan.