Garlic Parmesan Chicken Heaven
Enjoy crispy, golden parmesan-crusted chicken breasts drizzled with a rich and creamy garlic parmesan sauce. This restaurant-quality dish is surprisingly easy to make at home and is perfect for a weeknight meal or a special occasion. Serve over pasta, with roasted vegetables, or mashed potatoes for a complete and satisfying dinner.
Equipment
- Meat Mallet or Rolling Pin
- Plastic wrap or ziplock bag
- 3 shallow dishes
- Large skillet
- Wire rack
- Meat thermometer
- Spatula
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1.5 - 2 pounds boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 large eggs, beaten
- 1 cup grated parmesan cheese
- ½ cup panko bread crumbs
- 1 tablespoon dried parsley
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- 1 teaspoon dried Italian herbs
- 2 tablespoons fresh parsley, chopped optional
Instructions
- Place chicken breasts between two sheets of plastic wrap or in a large ziplock bag. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch.
- Season the chicken breasts generously with salt and pepper on both sides.
- In a shallow dish, combine the all-purpose flour, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- In another shallow dish, beat the eggs.
- In a third shallow dish, combine the grated parmesan cheese, panko bread crumbs, and dried parsley. Mix well.
- Dredge each chicken breast in the flour mixture, making sure it's fully coated. Shake off any excess flour.
- Dip the floured chicken breast into the beaten eggs, ensuring it's completely coated. Let the excess egg drip off.
- Dredge the chicken breast in the parmesan cheese mixture, pressing gently to adhere the coating. Make sure every nook and cranny is covered!
- In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and the oil is shimmering.
- Carefully place the breaded chicken breasts into the hot skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
- Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken breasts from the skillet and place them on a wire rack to drain excess oil.
- In the same skillet (wipe it out if needed), melt the butter over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to low and stir in the heavy cream, grated parmesan cheese, and dried Italian herbs.
- Season with salt and pepper to taste.
- Simmer for about 3-5 minutes, or until the sauce has thickened slightly.
- Serve the crispy parmesan chicken drizzled with the rich garlic sauce.
Notes
For maximum crispiness, avoid overcrowding the pan when frying the chicken. Place the cooked chicken on a wire rack to drain excess oil. You can prepare the chicken ahead of time by dredging it and storing it in the refrigerator for up to 24 hours. Just make sure to cover it tightly with plastic wrap. The sauce can also be made ahead of time and reheated gently over low heat. Add a touch of lemon juice or red pepper flakes to the sauce for extra flavor.