Crispy Parmesan Chicken with Garlic Sauce Recipe
Golden, crispy chicken breasts coated in a Parmesan-panko crust, served with a rich and creamy garlic sauce, perfect for an impressive yet easy weeknight dinner.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (about 6 oz each)
- ½ cup 60g all-purpose flour
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- 1 cup 100g panko breadcrumbs
- ¾ cup 75g grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 2 tbsp olive oil for baking
- Cooking spray optional, for extra crispiness
For the Creamy Garlic Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tbsp all-purpose flour
- ½ cup 120ml low-sodium chicken broth
- ½ cup 120ml heavy cream
- ¼ cup 25g grated Parmesan cheese
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top, if available. Lightly grease the rack or parchment with cooking spray.
- Prepare Chicken: Pound chicken breasts to an even 1/2-inch thickness using a meat mallet or rolling pin. Pat dry with paper towels.
- Set Up Breading Station: In a shallow dish, mix flour, garlic powder, onion powder, salt, and pepper. In a second dish, whisk eggs. In a third dish, combine panko, Parmesan, and Italian seasoning.
- Bread Chicken: Dredge each chicken breast in the flour mixture, shaking off excess. Dip in the egg, letting excess drip off. Press into the panko-Parmesan mixture, coating both sides thoroughly. Place on the prepared baking sheet.
- Bake Chicken: Drizzle or brush chicken with olive oil and spray lightly with cooking spray for extra crispiness. Bake for 15-20 minutes, flipping halfway, until golden and the internal temperature reaches 165°F (74°C). If desired, broil for 1-2 minutes at the end for a deeper golden crust.
- Make Garlic Sauce: While chicken bakes, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth until smooth. Add heavy cream, salt, and pepper, and simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in Parmesan until melted.
- Serve: Plate the crispy chicken and spoon the creamy garlic sauce over the top or serve on the side. Garnish with fresh parsley. Serve with mashed potatoes, pasta, or steamed vegetables.
Notes
- Crispy Crust: Using a wire rack during baking ensures air circulation, preventing a soggy bottom. If unavailable, flip the chicken carefully to maintain crispiness. Toasting panko in a dry skillet before breading adds extra crunch.
- Sauce Variations: For a lighter sauce, substitute heavy cream with half-and-half, though it may be less thick. Add a splash of white wine (e.g., Sauvignon Blanc) after sautéing garlic for extra depth, reducing it by half before adding broth.
- Parmesan Quality: Freshly grated Parmesan melts better and provides stronger flavor than pre-shredded. For lactose intolerance, try nutritional yeast or vegan cheese alternatives.
- Make Ahead: Bread the chicken and refrigerate up to 4 hours before baking. Prepare the sauce in advance and reheat gently on the stovetop, adding a splash of broth if it thickens too much.
- Storage: Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a 350°F oven for 10-12 minutes to maintain crispiness; reheat sauce on the stovetop. Freezing the sauce is not recommended due to cream separation.
- Serving Suggestions: Pair with garlic mashed potatoes, roasted asparagus, or a fresh green salad. The sauce is also delicious over pasta or as a dip for crusty bread.
- Dietary Adjustments: For a keto version, use almond flour and crushed pork rinds instead of flour and panko.