Crispy Parmesan Chicken with Garlic Cream Sauce

Indulge in the crispy, golden-brown goodness of our Crispy Parmesan Chicken, paired with a rich and velvety garlic cream sauce that will have everyone reaching for seconds. This dish is a delightful fusion of textures and flavors, with the crunchy Panko crust giving way to tender chicken, all enveloped in a creamy, garlicky hug. It’s not only a feast for the palate but also a feast for the eyes, making it perfect for a special family dinner or an impressive dish to serve at gatherings with friends.

Whether you’re celebrating a milestone or simply want to elevate your weeknight dinner, this recipe brings comfort with an elegant touch. Readers will love how simple it is to prepare without sacrificing flavor, and the aromatic scent of garlic wafting through the kitchen will invite everyone to come together at the table.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper to taste
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons water
• 1 cup Panko breadcrumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley, for garnish

Prepping the chicken with our flavorful breadcrumb mixture.

Directions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and black pepper on both sides.
3. In a shallow dish, place the flour and season with salt and pepper.
4. In a separate dish, whisk together the eggs and water until well combined.
5. In a third dish, mix the Panko breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.
6. Dredge each chicken breast in the flour, shaking off any excess. Dip it into the egg mixture, and then coat it in the breadcrumb mixture, pressing gently to adhere the crumbs.
7. In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook until they are golden brown, about 3-4 minutes per side.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Meanwhile, in a separate saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute or until fragrant.
10. Stir in the flour and cook for another minute, ensuring there are no lumps.
11. Gradually whisk in the chicken broth and heavy cream. Cook, whisking continuously, until the sauce is smooth and thick, about 5-7 minutes.
12. Remove the sauce from heat and stir in the ½ cup of grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
13. Once the chicken is done baking, remove it from the oven. Serve the chicken topped with the garlic cream sauce and garnish with chopped fresh parsley.

Tips & Variations

• Ingredient Substitutions: For a gluten-free option, substitute Panko breadcrumbs with gluten-free breadcrumbs and use almond flour instead of all-purpose flour.
• Optional Variations: Add sautéed mushrooms or spinach to the garlic cream sauce for added flavor and nutrients.
• Storage or Reheating Tips: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain its crispy texture.

Recipe Information

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 4
• Difficulty level: Easy

Crispy Parmesan Chicken with Garlic Cream Sauce

500kcal

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Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

Indulge in crispy, golden-brown chicken breasts paired with a rich and velvety garlic cream sauce, perfect for special dinners and gatherings.

Servings 4 servings

Course Dinner, Main Course

Cuisine American, Italian

Ingredients

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For the Chicken

• ▢ 4 pieces boneless, skinless chicken breasts Choose medium-sized breasts for even cooking.
• ▢ Salt and freshly ground black pepper to taste Season generously.
• ▢ 1 cup all-purpose flour Use for dredging.
• ▢ 2 large eggs Beaten.
• ▢ 2 tablespoons water To combine with eggs.
• ▢ 1 cup Panko breadcrumbs For a crispy texture.
• ▢ 1 cup grated Parmesan cheese Use fresh for best flavor.
• ▢ 1 teaspoon dried Italian seasoning Adds flavor to breadcrumbs.
• ▢ 4 tablespoons olive oil For frying.
• ▢ 4 tablespoons unsalted butter Used in the sauce.

For the Garlic Cream Sauce

• ▢ 4 cloves garlic, minced Fresh garlic offers the best flavor.
• ▢ 2 tablespoons all-purpose flour To thicken the sauce.
• ▢ 1 cup chicken broth Use low sodium if preferred.
• ▢ 1 cup heavy cream For a rich sauce.
• ▢ 1/2 cup grated Parmesan cheese Melted into the sauce.
• ▢ 1 tablespoon chopped fresh parsley For garnish.

Method

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Preparation

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and black pepper on both sides.
3. In a shallow dish, place the flour and season with salt and pepper.
4. In a separate dish, whisk together the eggs and water until well combined.
5. In a third dish, mix the Panko breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.

Cooking the Chicken

1. Dredge each chicken breast in the flour, shaking off any excess. Dip it into the egg mixture, and then coat it in the breadcrumb mixture, pressing gently to adhere the crumbs.
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook until they are golden brown, about 3-4 minutes per side.
3. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Making the Sauce

1. Meanwhile, in a separate saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute or until fragrant.
2. Stir in the flour and cook for another minute, ensuring there are no lumps.
3. Gradually whisk in the chicken broth and heavy cream. Cook, whisking continuously, until the sauce is smooth and thick, about 5-7 minutes.
4. Remove the sauce from heat and stir in the ½ cup of grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Serving

1. Once the chicken is done baking, remove it from the oven. Serve the chicken topped with the garlic cream sauce and garnish with chopped fresh parsley.

Nutrition

Serving1gCalories500kcalCarbohydrates30gProtein35gFat25gSaturated Fat15gSodium600mgFiber1gSugar2g

Notes

For a gluten-free option, substitute Panko breadcrumbs with gluten-free breadcrumbs and use almond flour instead of all-purpose flour. Add sautéed mushrooms or spinach to the garlic cream sauce for added flavor and nutrients. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain its crispy texture.

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