Garlic Parmesan Chicken Dreams
Indulge in crispy, golden Parmesan-crusted chicken breasts smothered in a dreamy garlic cream sauce. This comforting and surprisingly easy-to-make dish is perfect for a satisfying weeknight meal or a special occasion. Get ready to impress with this restaurant-quality recipe!
Equipment
- meat mallet
- Plastic Wrap
- 3 shallow dishes
- Large skillet
- Paper towels
- Spatula
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Serving plates
Ingredients
- 2 large boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- ½ cup all-purpose flour
- 1 cup grated Parmesan cheese, freshly grated
- ½ cup Italian bread crumbs
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 large eggs, lightly beaten
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Pinch of red pepper flakes optional
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
- In a shallow dish, combine flour, salt, and pepper.
- In another shallow dish, combine Parmesan cheese, Italian bread crumbs, Italian seasoning, and garlic powder.
- In a third shallow dish, lightly beat the eggs.
- Dredge each chicken breast in the flour mixture, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it's fully coated.
- Press the chicken into the Parmesan cheese mixture, coating both sides evenly. Press firmly to help the coating adhere.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the coated chicken breasts in the hot skillet. Don't overcrowd the pan; cook in batches if necessary.
- Cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic!
- Pour in the heavy cream and chicken broth. Bring to a simmer.
- Stir in the Parmesan cheese and red pepper flakes (if using). Continue to simmer, stirring occasionally, until the sauce has thickened slightly, about 3-5 minutes.
- Season with salt and black pepper to taste.
- Stir in the fresh parsley.
- Place a crispy Parmesan chicken breast on each plate.
- Spoon the dreamy garlic cream sauce generously over the chicken.
- Garnish with extra fresh parsley and a sprinkle of Parmesan cheese.
Notes
For best results, use freshly grated Parmesan cheese for both the chicken coating and the sauce. To prevent the chicken coating from falling off, make sure to thoroughly dry the chicken breasts before dredging and press the Parmesan mixture firmly onto the chicken. Serve immediately for the crispiest chicken. Leftovers can be stored in the refrigerator for up to 3 days, but the chicken may lose some of its crispness. Reheat gently in a skillet or oven. If the sauce becomes too thick upon reheating, add a splash of milk or chicken broth to thin it out. Consider adding mushrooms or lemon zest for flavor variations.