Parmesan Crusted Chicken Garlic (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 cup grated Parmesan cheese (preferably fresh)
03 -
1 cup panko breadcrumbs (or regular breadcrumbs)
04 -
1 teaspoon garlic powder
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
2 eggs, beaten
09 -
1/4 cup all-purpose flour
10 -
2–3 tablespoons olive oil (for frying)
→ For the Creamy Garlic Sauce
11 -
2 tablespoons butter
12 -
4 garlic cloves, minced
13 -
1 tablespoon all-purpose flour
14 -
1 cup chicken broth
15 -
1 cup heavy cream
16 -
1/2 cup grated Parmesan cheese
17 -
Salt and black pepper to taste
18 -
Optional: chopped parsley for garnish
# Instructions:
01 -
Pound the chicken breasts to an even thickness (about 1/2 inch) for even cooking. In a bowl, mix the grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and the Parmesan breadcrumb mixture in a third. Coat each chicken breast in the flour, then dip it into the beaten egg, and finally press it into the Parmesan breadcrumb mixture until well coated. In a large skillet, heat olive oil over medium heat. Fry the chicken for 4–5 minutes per side, or until golden brown and fully cooked. Remove from skillet and keep warm.
02 -
In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Simmer the sauce for 3–5 minutes until it thickens slightly. Stir in the Parmesan cheese and mix until melted and the sauce is smooth. Season with salt and pepper to taste.
03 -
Place the crispy chicken breasts on plates and spoon the creamy garlic sauce over them. Garnish with chopped parsley if desired. Serve with pasta, mashed potatoes, or steamed vegetables.