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Crispy parmesan chicken in garlic cream sauce.

Dreamy Parmesan Chicken with Garlic Cream Sauce

Amelia
This recipe delivers restaurant-quality Crispy Parmesan Chicken with a Dreamy Garlic Cream Sauce right in your own kitchen. Perfectly crispy chicken breasts coated in parmesan are served with a rich, decadent garlic cream sauce for an unforgettable meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 650 kcal

Equipment

  • Plastic Wrap
  • Shallow dishes (3)
  • Mixing bowl
  • Large skillet
  • Wire rack
  • Paper towels
  • Meat Mallet or Rolling Pin
  • Spoon

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 ½ cups grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil, for cooking
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions
 

  • Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and pound it to an even thickness of about 1/2 inch.
  • Set Up Your Dredging Station: In three separate shallow dishes, place the flour, beaten eggs, and Parmesan cheese mixture.
  • Make the Parmesan Cheese Mixture: In a bowl, combine the 1 1/2 cups of grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well.
  • Dredge the Chicken: Dredge each chicken breast in the flour, shaking off any excess.
  • Dip in Egg: Dip the floured chicken into the beaten eggs, ensuring it's completely coated. Let the excess egg drip off.
  • Coat with Parmesan: Press the egg-coated chicken into the Parmesan cheese mixture, making sure both sides are thoroughly coated. Press gently to help the Parmesan adhere.
  • Cook the Chicken: Heat the olive oil in a large skillet over medium heat.
  • Fry to Golden Perfection: Carefully place the Parmesan-crusted chicken breasts into the hot oil, being careful not to overcrowd the pan. Cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  • Remove and Rest: Remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain any excess oil.
  • Make the Garlic Cream Sauce: In the same skillet (wipe out any excess oil), melt the butter over medium heat.
  • Sauté the Garlic: Add the minced garlic and sauté for about 1-2 minutes, or until fragrant.
  • Add the Cream and Broth: Pour in the heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
  • Simmer and Thicken: Reduce the heat to low and simmer for about 5-7 minutes, or until the sauce has thickened slightly.
  • Add Parmesan: Stir in the 1/4 cup of grated Parmesan cheese until melted and smooth.
  • Season to Taste: Season the sauce with salt and pepper to taste.
  • Add Parsley: Stir in the fresh parsley.
  • Serve and Enjoy: Spoon the dreamy garlic cream sauce over the crispy Parmesan chicken. Serve immediately.

Notes

For optimal crispiness, ensure the chicken is patted dry before dredging. Use freshly grated Parmesan cheese for the best flavor and melting properties. Do not overcrowd the pan when frying the chicken to maintain oil temperature and prevent soggy results. To reheat, bake the chicken in a preheated oven at 350°F (175°C) until warmed through to maintain crispness. Store leftovers in the refrigerator for up to 3 days.