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This Parmesan crusted chicken delivers restaurant-quality flavor right in your kitchen with a crispy, cheesy exterior and a velvety garlic sauce that makes everything on your plate taste better. I've been perfecting this recipe for years, and it never fails to impress even the pickiest eaters at my dinner table.
I first made this dish when trying to recreate my favorite restaurant meal, and now it's become our Sunday night tradition. My husband claims it's better than any version he's had at upscale Italian restaurants.
Ingredients
- Chicken breasts: The star of the show, choose ones that are similar in size for even cooking
- Parmesan cheese: Fresh is best as it creates a nuttier crust than pre-grated varieties
- Panko breadcrumbs: These Japanese style breadcrumbs create an exceptionally crispy exterior
- Garlic powder: Adds flavor to the breading without burning like fresh garlic would
- Italian seasoning: A time-saving blend that brings herbal notes to complement the cheese
- Heavy cream: Provides richness and body to the sauce, don't substitute with half and half
- Fresh garlic: The aromatic foundation of the sauce, mince it finely for best flavor distribution
- Chicken broth: Adds depth to the sauce while keeping it pourable
Step-by-Step Instructions
- Prepare the chicken:
- Pound chicken breasts to an even thickness of about half an inch using a meat mallet or heavy skillet. This ensures they cook evenly and remain tender throughout. If your chicken breasts are very large, consider slicing them horizontally to create thinner cutlets.
- Create your breading station:
- Mix Parmesan cheese with breadcrumbs and seasonings in one dish. This combination creates the perfect crispy crust. Set up your flour in another dish and beaten eggs in a third. Working in this order creates a coating that actually stays on during cooking.
- Bread the chicken:
- Dredge each piece thoroughly in flour, shaking off excess. The flour creates a base for the egg to cling to. Then dip in egg mixture, allowing excess to drip off. Finally press firmly into the Parmesan mixture, patting gently to ensure good adhesion on all sides.
- Pan fry to perfection:
- Heat olive oil until shimmering but not smoking. Cook chicken for 4 to 5 minutes per side until deeply golden and cooked through to 165°F. Avoid overcrowding the pan which can lead to steaming rather than crisping. Transfer to a wire rack rather than paper towels to maintain crispness.
- Create the sauce base:
- In the same pan, melt butter and sauté garlic until fragrant but not browned, about 30 seconds. This infuses the base with aromatic flavor. Immediately add flour and whisk constantly to create a smooth paste.
- Build the sauce:
- Gradually pour in liquids while whisking vigorously to prevent lumps. Start with just a splash of broth, incorporate completely, then add more. Continue with cream in the same fashion. Simmer gently until the sauce coats the back of a spoon.
- Finish and serve:
- Stir in Parmesan until completely melted. Taste and adjust seasonings. Pour the hot sauce over chicken just before serving to maximize crispiness. Garnish with fresh herbs for color and brightness.
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This recipe holds a special place in my heart because it was the first "fancy" meal I cooked for my in-laws. My mother-in-law actually requested the recipe afterward, which might be the highest culinary compliment I've ever received. The secret is really in that creamy garlic sauce - don't skimp on the fresh garlic.
Make-Ahead Options
You can bread the chicken up to 4 hours ahead and store it in the refrigerator on a wire rack. This actually helps the coating adhere better during cooking. The sauce can also be made in advance and gently reheated with a splash of cream to bring it back to life. Just be careful not to let it boil aggressively which can cause separation.
Perfect Pairings
This chicken shines when served with simple sides that can benefit from that amazing sauce. Buttered egg noodles are my go-to, as they catch every drop of the sauce in their little folds. Steamed asparagus or broccoli provides a nice color contrast and healthy balance. For a low-carb option, try serving over cauliflower mash or zucchini noodles.
Troubleshooting Tips
If your breading falls off during cooking, try refrigerating the breaded chicken for 20 minutes before frying. This helps the coating set. Make sure your pan and oil are properly heated before adding the chicken. If your sauce becomes too thick, simply thin it with additional broth. Too thin? Simmer a bit longer or add a touch more cheese.
Frequently Asked Questions
- → How do I get the chicken crispy?
Ensure the chicken is evenly coated in the parmesan breadcrumb mixture, and fry in a hot skillet with enough oil to create a crisp golden crust.
- → Can I use regular breadcrumbs instead of panko?
Yes, regular breadcrumbs will work, though panko breadcrumbs provide a crunchier texture.
- → What sides pair well with this dish?
Great options include pasta, mashed potatoes, steamed vegetables, or a fresh green salad for balance.
- → How do I prevent the sauce from clumping?
Whisk the broth and cream gradually into the roux, stirring constantly to prevent lumps before adding Parmesan cheese.
- → Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead and reheat it gently over low heat, adding a splash of cream or broth if it thickens.