Crispy Parmesan Chicken Garlic Sauce (Print Version)
Golden parmesan-crusted chicken with velvety garlic cream sauce, ready in 45 minutes for a satisfying family meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
→ Coating
03 - 1 cup breadcrumbs (preferably panko)
04 - ½ cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried Italian herbs (oregano, basil, or mixed)
07 - 2 large eggs
08 - 1 tablespoon milk
09 - ½ cup all-purpose flour
→ Creamy Garlic Sauce
10 - 2 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 1 cup heavy cream
13 - ½ cup grated Parmesan cheese
14 - ½ teaspoon dried thyme or Italian herbs
15 - Salt and pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For Frying
17 - 3 tablespoons olive oil
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
03 - Set up a three-step breading station in shallow bowls: place flour in the first, whisk eggs with milk in the second, and combine breadcrumbs, grated Parmesan, garlic powder, and dried Italian herbs in the third.
04 - Dredge each chicken breast in flour, shaking off any excess. Dip into the egg mixture, allowing the surplus to drip off, then press firmly into the breadcrumb-Parmesan mixture, ensuring an even, thorough coating on all sides.
05 - Heat olive oil in a large skillet over medium-high heat. Carefully add the breaded chicken breasts and fry for 3–4 minutes per side until the crust turns golden brown and crispy.
06 - Transfer the seared chicken to the prepared baking sheet. Bake for 10–12 minutes, or until the internal temperature reaches 165°F when measured at the thickest part.
07 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant, taking care not to let it brown.
08 - Pour in the heavy cream and add Parmesan cheese, dried thyme, salt, and pepper. Simmer gently, stirring constantly, until the sauce thickens and coats the back of a spoon, about 3–4 minutes. Remove from heat.
09 - Arrange the crispy Parmesan chicken on plates and drizzle generously with the creamy garlic sauce. Finish with a sprinkling of fresh chopped parsley. Serve immediately with pasta, mashed potatoes, or steamed vegetables.
# Expert Tips:
01 -
- The parmesan crust stays incredibly crunchy even after the oven finish, which took me several attempts to get right.
- That garlic cream sauce comes together in under five minutes using the same flavors you already love.
- It looks like something from a restaurant menu but the whole thing is genuinely easy enough for a Tuesday.
02 -
- If the oil is not hot enough when you add the chicken the coating will absorb it and turn soggy instead of crispy.
- Do not let the garlic in the sauce brown because burnt garlic will make the whole sauce taste bitter and there is no fixing that.
03 -
- Pound the chicken to an even thickness before breading so the thin end does not dry out while the thick end finishes cooking.
- Keep the sauce warm over the lowest heat setting and stir occasionally because it will thicken further as it sits.