Description
This Crispy Parmesan Chicken Recipe With Garlic Sauce features a crunchy, golden-brown exterior and tender, juicy chicken, all topped with a rich garlic sauce. It’s a delightful dish that combines gourmet flavors with straightforward preparation, perfect for impressing guests or enjoying a special weeknight meal.
Ingredients
- Boneless, skinless chicken breasts
- Panko breadcrumbs
- Freshly grated Parmesan cheese
- All-purpose flour
- Eggs
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika (optional)
- Neutral cooking oil (vegetable, canola, or grapeseed oil)
- Fresh garlic (finely minced)
- Low-sodium chicken broth
- Unsalted butter
- Heavy cream (optional)
- Fresh parsley or chives (for garnish)
Instructions
- First, pat the boneless, skinless chicken breasts dry with paper towels and pound them to an even thickness of about 1/2 to 3/4 inch.
- Prepare three shallow dishes: in the first, combine all-purpose flour with salt, pepper, garlic powder, and onion powder; in the second, whisk eggs with a splash of water or milk; in the third, mix Panko breadcrumbs with freshly grated Parmesan cheese, salt, pepper, and garlic powder.
- Dredge each pounded chicken breast in the seasoned flour, dip it in the egg wash, and then press it into the Panko-Parmesan mixture until fully coated. Let them sit for a few minutes while heating the oil.
- Heat about 1/2 inch of neutral cooking oil in a large skillet over medium-high heat until shimmering (around 350-375°F / 175-190°C). Cook the breaded chicken cutlets for about 3-5 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer to a wire rack to drain excess oil.
- While the chicken rests, drain most of the oil from the skillet, leaving about a tablespoon or two. Reduce heat to medium-low and sauté the minced garlic for 30-60 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it reduce for about 3-5 minutes until slightly thickened.
- Remove the pan from heat and stir in the unsalted butter until melted. If using, stir in the heavy cream and adjust seasonings as needed.
- Serve the crispy Parmesan chicken cutlets on plates, generously spooning the warm garlic sauce over them, and garnish with fresh chopped parsley or chives.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 450
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg
Keywords: Pound the chicken thin and evenly for better cooking and crispiness. Use Panko breadcrumbs for the best texture, and season every layer of the breading for maximum flavor. Don't overcrowd the pan when frying, and let the chicken rest on a wire rack to maintain its crispiness.