Parmesan Crusted Chicken With Creamy Garlic Sauce
This delightful dish features juicy chicken breasts coated in a crispy Parmesan crust, served with a rich and creamy garlic sauce. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress.
Equipment
- 1 large skillet
- 1 shallow dish for dredging
- 1 mixing bowl
- 1 cooking spoon
- 1 meat mallet or rolling pin
- 1 whisk
- 1 oven-safe dish (optional)
Ingredients
- 4 pieces boneless, skinless chicken breasts About 4 ounces each.
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs Basil, oregano, or thyme.
- to taste salt
- to taste pepper
- 2 large eggs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
- Preheat the oven to 400°F (200°C) if you choose to finish the chicken in the oven.
- On a cutting board, place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about ½ inch.
- In a shallow dish, combine grated Parmesan cheese, breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper.
- In another mixing bowl, beat the two large eggs until well mixed.
- Dip each chicken breast first into the beaten eggs, allowing any excess to drip off, then coat it thoroughly in the Parmesan breadcrumb mixture, pressing down to ensure it adheres well.
- In a large skillet, heat olive oil over medium heat. Once the oil is hot, add the coated chicken breasts to the skillet. Cook for about 4-5 minutes on each side until golden brown and cooked through.
- If the chicken is thick, you can place the skillet in the preheated oven for an additional 10 minutes to ensure they are fully cooked.
- In the same skillet, after the chicken is cooked and removed, lower the heat and add the minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a simmer. Let it cook for 3-5 minutes, stirring frequently until slightly thickened. Season with salt and pepper to taste.
- Serve the Parmesan-crusted chicken topped with the creamy garlic sauce and sprinkle with fresh parsley.
Notes
For a lighter version, you can bake the chicken instead of frying it in oil. Place the coated chicken breasts on a baking sheet lined with parchment paper and bake for 20-25 minutes at 400°F (200°C).
Feel free to add steamed vegetables or a side salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.