Crispy Parmesan Chicken with Garlic Cream Sauce
500kcal
Ingredients
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
Preparation
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and black pepper on both sides.
- In a shallow dish, place the flour and season with salt and pepper.
- In a separate dish, whisk together the eggs and water until well combined.
- In a third dish, mix the Panko breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.
Cooking the Chicken
- 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.
- 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.
- 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
- 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.
- Stir in the flour and cook for another minute, ensuring there are no lumps.
- Gradually whisk in the chicken broth and heavy cream. Cook, whisking continuously, until the sauce is smooth and thick, about 5-7 minutes.
- 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
- 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.