Description
Discover your new favorite dinner with this Parmesan Crusted Chicken, featuring a crispy cheese crust and a rich, velvety garlic sauce. It’s the perfect gourmet meal that’s surprisingly easy to make for any weeknight.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup freshly grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried Italian seasoning (optional)
- Pinch of red pepper flakes (optional)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Prepare the Chicken: Place each boneless, skinless chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or the flat side of a heavy pan, pound the chicken until it reaches an even 1/2-inch thickness. Pat the chicken dry thoroughly with paper towels.
- Set Up Your Dredging Station: Get three shallow dishes ready. In the first, add the all-purpose flour seasoned with a pinch of salt and black pepper. In the second, whisk the large eggs until well combined. In the third, combine the Panko breadcrumbs, freshly grated Parmesan cheese, a little more salt, black pepper, and optionally, a teaspoon of Italian seasoning. Mix well.
- Dredge the Chicken: Take one pounded chicken breast and dredge it first in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it's fully coated, letting any extra drip off. Finally, press the chicken firmly into the breadcrumb-Parmesan mixture, making sure both sides are generously coated. Repeat for all chicken breasts.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter is melted and sizzling, carefully add 1-2 chicken breasts to the pan. Cook for 3-5 minutes per side, or until golden brown and cooked through. Remove the cooked chicken to a plate and loosely tent with foil to keep warm.
- Make the Creamy Garlic Sauce: With the same skillet still on the stove, reduce the heat to medium-low. Add 1 tablespoon of unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Build the Sauce: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream. Continue to simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Season and Serve: Taste the sauce and season generously with salt and black pepper as needed. If you like a subtle warmth, a pinch of red pepper flakes can be added. Return the Parmesan-crusted chicken breasts to the skillet with the sauce for a minute to warm through, or simply spoon the sauce generously over the chicken on your serving plates. Garnish with fresh chopped parsley if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: Pounding the chicken to an even 1/2-inch thickness is critical for quick and even cooking. Make sure to pat the chicken dry with paper towels before dredging to ensure a crispy crust. Press the breadcrumb mixture firmly onto the chicken for better adherence.