Crispy Parmesan Chicken (Printable)
Golden Parmesan-crusted chicken paired with a rich, velvety garlic cream sauce for an effortless weeknight dinner.
# What You'll Need:
→ Chicken and Coating
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons whole milk
05 - 1 cup freshly grated Parmesan cheese
06 - 1 cup panko breadcrumbs
07 - 1 teaspoon garlic powder
08 - 1 teaspoon Italian seasoning blend
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
11 - 3 tablespoons extra-virgin 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 freshly grated Parmesan cheese
17 - 1 teaspoon fresh lemon juice
18 - ¼ teaspoon kosher salt
19 - ⅛ teaspoon freshly ground black pepper
20 - 2 tablespoons fresh parsley, finely chopped
# Directions:
01 - Place each chicken breast between sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet or rolling pin. This ensures uniform cooking throughout.
02 - Arrange three shallow dishes: the first with all-purpose flour, the second with eggs beaten together with milk, and the third combining panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
03 - Dredge each pounded chicken breast through the flour, shaking off excess. Dip into the egg wash, allowing any surplus to drip off. Press firmly into the Parmesan-breadcrumb mixture, coating both sides evenly and ensuring full adhesion.
04 - Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place coated chicken breasts in the pan and cook 4 to 5 minutes per side until deeply golden and the internal temperature registers 165°F. Transfer to a warm plate and tent loosely with foil.
05 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to let it brown.
06 - Pour in the heavy cream and chicken broth, whisking to combine. Bring to a gentle simmer, then stir in Parmesan cheese, lemon juice, salt, and black pepper. Continue whisking for 3 to 4 minutes until the sauce coats the back of a spoon.
07 - Arrange the crispy chicken breasts on serving plates and spoon the warm garlic sauce generously over each piece. Finish with a scattering of freshly chopped parsley and serve immediately.
# Expert Tips:
01 -
- That shatteringly crisp Parmesan crust gives way to juicy, tender chicken every single time if you follow a few simple rules.
- The creamy garlic sauce comes together in the same time it takes to rest the chicken, so nothing sits around getting cold.
02 -
- If the oil is not hot enough when the chicken hits the pan, the Parmesan coating will absorb oil and turn soggy instead of crisp.
- Let the sauce simmer gently, never boil hard, or the cream can break and look grainy instead of smooth.
03 -
- Do not skip the rest time after cooking the chicken, because those five minutes lock in juices that would otherwise run out and make the crust soggy.
- Grate your own Parmesan from a wedge rather than buying pre grated, since the anti caking additives in bagged cheese interfere with both melting and browning.