Description
Crispy Parmesan Chicken with a Rich Garlic Sauce is a deliciously golden and tender chicken dish coated in a flavorful Parmesan and panko breadcrumb crust, baked to perfection, and served with a creamy garlic sauce enriched with chicken broth and fresh parsley. This recipe combines the crispiness of pan-searing with the tenderness achieved through oven baking, resulting in a savory and satisfying meal perfect for any occasion.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- 4 tablespoons olive oil, divided
Garlic Sauce
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken after searing.
- Pound Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch, which ensures uniform cooking throughout.
- Prepare Coating Mixture: In a shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper to create the flavorful crust.
- Prepare Flour: Place the all-purpose flour on a separate plate to dredge the chicken before dipping in egg mixture.
- Whisk Eggs and Milk: In another shallow dish, whisk together the eggs and milk to form an egg wash.
- Dredge Chicken in Flour: Coat each chicken breast with flour, shaking off any excess to avoid clumps.
- Dip in Egg Mixture: Dip the floured chicken breasts into the egg wash, letting the excess drip off to help the crumb mixture stick.
- Coat with Parmesan Breadcrumbs: Press each chicken breast into the Parmesan breadcrumb mixture, ensuring an even coating on all sides.
- Heat Oil and Pan-Sear: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Sear Chicken: Add the coated chicken breasts to the skillet and cook until golden brown on both sides, approximately 3-4 minutes per side.
- Bake in Oven: Transfer the skillet with chicken to the preheated oven and bake for 15-20 minutes to cook through completely.
- Prepare Garlic Sauce: While chicken bakes, heat remaining 2 tablespoons of olive oil in a small saucepan over medium heat.
- Sauté Garlic: Add minced garlic to the saucepan and sauté for 1-2 minutes until fragrant, being careful not to burn.
- Add Chicken Broth and Simmer: Pour in chicken broth and bring to a simmer to blend flavors.
- Add Cream and Thicken Sauce: Reduce heat to low, stir in heavy cream, and let the sauce simmer for 5 minutes until slightly thickened.
- Serve: Remove chicken from oven, pour the garlic sauce over the top, sprinkle with chopped parsley, and serve hot for maximum flavor enjoyment.
Notes
- For extra crispiness, press the breadcrumb mixture firmly onto the chicken.
- If you don’t have panko breadcrumbs, regular breadcrumbs can be used, though the texture will be less crunchy.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it won’t be as rich.
- This recipe works well with chicken thighs if you prefer dark meat, just adjust bake time accordingly.
- Oven-safe skillet is essential to seamlessly transfer from stovetop to oven; if you don’t have one, transfer chicken to a baking dish after searing.
- Ensure not to burn garlic while sautéing, as it can turn the sauce bitter.
