Crispy Parmesan Chicken with Garlic Cream Sauce

Welcome to a culinary delight that brings comfort and satisfaction right to your dinner table—Crispy Parmesan Chicken with Garlic Cream Sauce. This dish stars tender, juicy chicken breasts encrusted in a crispy Panko and Parmesan coating, all topped off with a luscious garlic cream sauce that elevates it to restaurant-quality. What makes this meal truly special is the perfect balance of textures and flavors; the crunch of the chicken contrasts beautifully with the velvety sauce, making each bite an unforgettable experience.

Whether it’s a cozy family dinner, a celebration with friends, or just a midweek treat, this Crispy Parmesan Chicken is the dish to impress. Easy to prepare and beautifully presented, it’s bound to become a favorite in your recipe rotation. Your loved ones will adore the rich flavors and succulent texture, ensuring that this meal is remembered long after the plates are cleared.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper to taste
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons water
• 1 cup Panko breadcrumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley, for garnish

Gather your ingredients together for a bustling kitchen adventure.

Directions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides for enhanced flavor.
3. In a shallow dish, place the flour and season it with a pinch of salt and pepper. In another dish, whisk together the eggs and water. In a third dish, mix the Panko breadcrumbs, grated Parmesan cheese, and Italian seasoning.
4. Dredge each chicken breast in the seasoned flour, shaking off any excess. Then, dip it in the egg mixture, and finally coat it with the breadcrumb mixture, pressing lightly to ensure it adheres well.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the coated chicken breasts and cook until they are golden brown on each side, about 3-4 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. While the chicken is baking, melt the butter in a separate saucepan over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
8. Stir in the flour and cook for another minute to form a roux. Gradually whisk in the chicken broth and heavy cream. Continue cooking, whisking continuously, until the sauce is smooth and has thickened, about 5-7 minutes.
9. Remove the sauce from heat and stir in the additional grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
10. Once the chicken is done baking, remove it from the oven. Serve the chicken topped with the creamy garlic sauce and garnish with chopped parsley.

Tips & Variations

• Ingredient Substitutions: You can substitute chicken breasts with chicken thighs for a more flavorful option. Instead of heavy cream, half-and-half can be used for a lighter sauce.
• Optional Variations: For a kick of heat, add red pepper flakes to the garlic cream sauce. You could also incorporate sautéed mushrooms or spinach into the sauce for extra flavor and nutrition.
• Storage or Reheating Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to retain crispiness, or gently reheat in the microwave, adding a splash of broth to the sauce if needed.

Recipe Information

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 4
• Difficulty level: Easy