Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a delicious and elegant dish featuring tender chicken breasts coated in a crispy Parmesan and breadcrumb crust, pan-fried to golden perfection. The chicken is then topped with a rich and velvety garlic cream sauce made from butter, garlic, chicken broth, heavy cream, and Parmesan cheese, creating a harmonious blend of flavors that is sure to impress at any dinner table.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Panko preferred)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Creamy Garlic Sauce
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Flatten the Chicken: Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Bread the Chicken: Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, and black pepper. Dredge each chicken breast first in the flour, then dip into the beaten eggs, and finally coat thoroughly with the Parmesan breadcrumb mixture.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook the chicken for 3 to 4 minutes on each side until golden brown and cooked through. Remove the cooked chicken from the skillet and keep it warm.
- Prepare the Sauce: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Whisk in the flour and cook for 1 more minute to create a roux.
- Thicken Sauce: Gradually whisk in the chicken broth and heavy cream. Allow the sauce to simmer for 3 to 5 minutes until it thickens to a creamy consistency.
- Finish the Sauce: Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Assemble and Serve: Plate the cooked chicken breasts and spoon the creamy garlic sauce generously over the top. Serve immediately with your choice of sides.
Notes
- For even cooking, pounding chicken breasts to an equal thickness is crucial.
- Panko breadcrumbs give extra crispiness compared to regular breadcrumbs.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it won’t be as rich.
- Make sure the garlic does not burn when sautéing to avoid bitterness.
- Serve with steamed vegetables or a light salad for a balanced meal.
