Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce (Print Version)
Easy Parmesan Crusted Chicken delivers golden crispiness & creamy garlic sauce. Perfect for weeknights or cozy dinners, a family favorite!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Main Ingredients
01 -
boneless, skinless chicken breasts (about 1 ½ lbs, 4 pieces)
02 -
unsalted butter (4 tbsp, divided)
03 -
olive oil (2 tbsp)
04 -
fresh parsley (2 tbsp, chopped, for garnish)
→ For the Coating
05 -
Panko breadcrumbs (1 cup)
06 -
grated Parmesan cheese (1/2 cup, the good stuff!)
07 -
all-purpose flour (1/2 cup)
08 -
large eggs (2, beaten)
09 -
garlic powder (1 tsp)
10 -
onion powder (1/2 tsp)
11 -
dried oregano (1/2 tsp)
12 -
salt (1/2 tsp)
13 -
black pepper (1/4 tsp)
→ For the Creamy Garlic Sauce
14 -
minced garlic (3-4 cloves, depending on your love for it!)
15 -
all-purpose flour (1 tbsp)
16 -
chicken broth (1 cup)
17 -
heavy cream (1/2 cup)
→ Finishing Touches
18 -
lemon wedges (for serving)
# Instructions:
01 -
Grab your chicken breasts and place them between two pieces of plastic wrap. Now, get out your meat mallet (or a heavy-bottomed pan, I've used those in a pinch!) and pound them until they're about 1/2-inch thick. This really helps them cook evenly and prevents dry spots. Honestly, I used to skip this step, and one side would be perfectly golden while the other was still pale. Big oops! Pat them super dry with paper towels; this is key for that crispy coating we're chasing. I usually have chicken bits flying everywhere at this stage, but hey, that's real cooking, right? Just makes for more flavor to clean up later, haha.
02 -
Okay, time for the messy but fun part! Grab three shallow dishes. In the first, put your flour. In the second, whisk those eggs until they're well combined. In the third, combine the panko, grated Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix it all up really well with a fork. This is where the magic starts for that crispy Parmesan Crusted Chicken. My kitchen counter is always a disaster zone by the time I'm done with this step, but it's totally worth it for the golden crust and flavor. Don't forget to season that breading mix, it's crucial!
03 -
Now, take each pounded chicken breast, one by one. First, dredge it in the flour, making sure to shake off any excess—we just want a light coating. Then, dip it fully into the beaten egg mixture, letting any extra drip off. Finally, press it firmly into the panko-Parmesan mixture, ensuring every single inch is covered. Don't be shy here; really press that coating on! This is the fun, messy part! I sometimes get a little too enthusiastic and end up with breading on my nose, but that just means I'm doing it right. Set the coated Parmesan Crusted Chicken aside on a clean plate.
04 -
Heat 2 tbsp of butter and 2 tbsp of olive oil in a large skillet over medium-high heat. You want it shimmering and hot! Once the butter is melted and sizzling, carefully add the coated chicken. Don't overcrowd the pan; you might need to do this in batches, depending on your skillet size. Cook for 4-6 minutes per side, until it's beautifully golden brown and cooked through (internal temp should be 165°F). I always peek a little too early, but resist the urge! You want that deep, rich color and amazing crispness on your Parmesan Crusted Chicken.
05 -
Once the chicken is cooked, remove it from the skillet and set it aside on a plate, keeping it warm (a foil tent works wonders). Whatever you do, *don't clean the pan!* Those browned bits stuck to the bottom? That's pure flavor, hon! Reduce the heat to medium. Add the remaining 2 tbsp of butter to the pan. Once melted, toss in the minced garlic and sauté for about a minute until it's wonderfully fragrant. Oh, that smell is just heavenly; it makes the whole kitchen feel like a fancy restaurant, seriously!
06 -
Sprinkle the 1 tbsp of flour into the pan with the garlic and butter, stirring for about a minute to cook out that raw flour taste. Slowly whisk in the chicken broth, making sure to scrape up all those delicious brown bits from the bottom of the pan—they add so much depth! Bring it to a gentle simmer, then stir in the heavy cream. Let it thicken for a couple of minutes, until it coats the back of a spoon. Season with a pinch of salt and pepper to taste. Pour that luscious creamy garlic sauce generously over your crispy Parmesan Crusted Chicken and garnish with fresh chopped parsley and a squeeze of lemon. So good, you won't believe how easy it was!
# Notes:
01 -
Always use freshly grated Parmesan for the best crust; pre-shredded stuff just doesn't melt the same or give that true crisp.
02 -
Don't overcrowd your pan when frying the Parmesan Crusted Chicken! Giving each piece space ensures a beautiful, even crisp.
03 -
A squeeze of fresh lemon at the very end really brightens up this rich dish and cuts through the creaminess.
04 -
For meal prep, store the sauce separately and warm it gently on the stove when ready to serve to prevent separation.
# Tools You'll Need:
01 -
Large skillet
02 -
shallow dishes
03 -
meat mallet (or heavy pan)
04 -
whisk
05 -
tongs
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 35 g
Total Carbohydrate: 25 g
Protein: 35 g