Crispy Parmesan Chicken with Garlic Cream Sauce
650kcal
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Use thinly sliced for quicker cooking
- to taste Salt and freshly ground black pepper For seasoning
- 1 cup all-purpose flour For dredging
- 2 large eggs For the egg wash
- 2 tablespoons water To mix with the eggs
- 1 cup Panko breadcrumbs For extra crunch
- 1 cup grated Parmesan cheese For breading
- 1 teaspoon dried Italian seasoning For flavor
- 4 tablespoons olive oil For frying
- 4 tablespoons unsalted butter For the sauce
- 4 cloves garlic, minced For the sauce
- 2 tablespoons all-purpose flour For thickening the sauce
- 1 cup chicken broth For the sauce
- 1 cup heavy cream For a rich sauce
- 1/2 cup grated Parmesan cheese To stir into the sauce
- 1 tablespoon chopped fresh parsley For garnish
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts generously with salt and pepper on both sides.
- In a shallow dish, place the flour and season it with salt and pepper. In another dish, whisk together the eggs and water. In a third dish, mix the Panko breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.
- Dredge each chicken breast in the flour, shaking off any excess, then dip into the egg mixture, and coat with the breadcrumb mixture. Press lightly to ensure the breadcrumbs adhere well.
Cooking
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the coated chicken breasts and cook until golden brown, approximately 3-4 minutes per side.
- 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).
- Meanwhile, in a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
- Stir in the flour and cook for an additional minute. Gradually whisk in the chicken broth and heavy cream, whisking until the sauce is smooth and thickened, approximately 5-7 minutes.
- Remove the sauce from heat and stir in the remaining grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- After removing the chicken from the oven, serve each piece topped with the garlic cream sauce and garnish with chopped fresh parsley.
Nutrition
Serving1gCalories650kcalCarbohydrates32gProtein45gFat38gSaturated Fat18gSodium900mgFiber1gSugar1g
Notes
For a lighter option, substitute chicken thighs for breasts and replace heavy cream with half-and-half. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) to maintain crispiness.