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Crispy Parmesan chicken with rich garlic sauce.

Garlic Parmesan Chicken Perfection

Amelia
This recipe delivers crispy, golden-brown chicken coated in a flavorful parmesan crust, drenched in a creamy, decadent garlic sauce. It's surprisingly easy to make at home and perfect for a weeknight dinner or special occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 650 kcal

Equipment

  • Meat Mallet or Rolling Pin
  • Plastic Wrap
  • Three shallow dishes
  • Large skillet
  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Serving platter
  • Tongs
  • Meat thermometer

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil, for frying
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish optional

Instructions
 

  • Pound the chicken breasts to an even thickness (about 1/2 inch). Place each chicken breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin.
  • In three separate shallow dishes, place the flour, beaten eggs, and a mixture of parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Make sure the parmesan mixture is well combined.
  • Dredge each chicken breast in the flour, shaking off any excess. Then, dip it in the beaten eggs, allowing the excess to drip off. Finally, coat it thoroughly in the parmesan cheese mixture, pressing gently to ensure the parmesan adheres. The chicken should be fully coated in a thick layer of parmesan.
  • Heat the olive oil in a large skillet over medium heat. The oil is ready when a small piece of parmesan dropped in sizzles gently. Carefully place the chicken breasts in 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 of the chicken should reach 165°F (74°C).
  • While the chicken is cooking, prepare the garlic sauce. Melt the butter in a medium saucepan over medium heat.
  • Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic!
  • Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. It should form a paste with the melted butter and garlic.
  • Gradually whisk in the chicken broth, making sure to smooth out any lumps. The mixture will start to thicken as you whisk.
  • Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
  • Reduce the heat to low and stir in the heavy cream and parmesan cheese. Season with salt and pepper to taste. Stir until the cheese is melted and the sauce is smooth and creamy.
  • Place the cooked chicken breasts on a serving platter and pour the rich garlic sauce over the top. Garnish with fresh parsley, if desired. Serve immediately and enjoy!

Notes

For extra flavor, marinate the chicken in Italian dressing for 30 minutes before dredging. To prevent the parmesan from burning, make sure the heat is not too high when frying the chicken. If the sauce becomes too thick, add a little more chicken broth. Serve with pasta, rice, roasted vegetables, or a salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.