Crispy Parmesan Chicken with a Rich Garlic Sauce

I once hosted a small dinner at home where I wanted to serve something elegant but not overly complicated so I decided to try making crispy parmesan chicken with a rich garlic sauce. The chicken came out golden and crunchy and when I drizzled the creamy garlic sauce over it everyone at the table went silent with their first bite then the compliments started flowing.

Since that day this dish has become my go-to whenever I want to impress without spending hours in the kitchen because it combines the comforting crunch of breaded chicken with the luxurious taste of a garlic-infused sauce. It’s a recipe that makes any meal feel special whether it’s a weeknight dinner or a celebratory gathering.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breasts – The main protein, juicy and tender when cooked right.
• Parmesan cheese – Adds a nutty salty flavor and helps create a crispy crust.
• Panko breadcrumbs – Give the chicken an extra crunchy texture.
• Flour – Helps the coating stick to the chicken.
• Eggs – Act as a binder for the breading.
• Garlic – The key flavor for the creamy sauce.
• Butter – Adds richness to the sauce.
• Heavy cream – Creates a smooth and creamy garlic sauce.
• Chicken broth – Lightens the sauce while adding flavor.
• Parsley – Fresh and vibrant garnish.
• Oil – For frying the chicken until crispy.
• Salt and pepper – To season both the chicken and the sauce.
• Tools You’ll Need
• Skillet – Essential for frying the chicken and later preparing the sauce.
• Mixing bowls – For dredging and coating the chicken.
• Whisk – Helps blend the sauce smoothly.
• Tongs – Make it easy to flip the chicken while frying.
• Paper towels – For draining excess oil from the chicken.

Instructions

Step 1:

I start by seasoning the chicken breasts with salt and pepper on both sides to ensure they are flavorful.

Step 2:

I prepare three bowls one with flour one with beaten eggs and one with a mixture of panko breadcrumbs and grated parmesan cheese. I coat each chicken breast in flour then dip it into the eggs and press it into the breadcrumb mixture.

Step 3:

I heat oil in a skillet over medium heat and once hot I add the chicken frying until both sides are golden brown and the inside is fully cooked. After cooking I place the chicken on paper towels to remove excess oil.

Step 4:

Using the same skillet I lower the heat and add butter followed by minced garlic letting it cook until fragrant.

Step 5:

I pour in chicken broth and heavy cream whisking continuously until the sauce thickens into a creamy consistency. I season it with a bit more salt and pepper to taste.

Step 6:

Finally I return the chicken to the skillet and spoon the rich garlic sauce over it letting the flavors combine for a minute before serving with a sprinkle of fresh parsley.

Tips

For an even crispier texture I sometimes double-coat the chicken by repeating the egg and breadcrumb steps. You can also add a squeeze of lemon juice to the sauce for a bright tangy note. If you want a lighter version swap the heavy cream for half-and-half.

Ways to Serve

This crispy parmesan chicken pairs beautifully with mashed potatoes pasta or steamed vegetables. It also goes well with a simple green salad for a lighter meal. For a complete dinner, serve it alongside garlic bread to soak up that delicious sauce.

Frequently Asked Questions

Can I bake the crispy parmesan chicken instead of frying?

Yes, bake at 400°F for about 20-25 minutes until golden and cooked through.

What can I use instead of heavy cream for the garlic sauce?

You can use half-and-half or even a mixture of milk and a bit of butter for a lighter option.

Can I make the sauce ahead of time?

Yes, you can prepare it earlier and reheat gently before serving but add a splash of broth if it thickens too much.

See You in the Kitchen

I hope you try this crispy parmesan chicken with a rich garlic sauce because it’s a dish that brings comfort and elegance to any table. Share your version with me because I’d love to know how you made it your own.

Happy Cooking!

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