Parmesan-Crusted Chicken with Creamy Garlic Sauce
🛒 What You’ll Need
For the Crispy Chicken:
- 2-4 Boneless, skinless chicken breasts (pounded thin) 🍗
- 1/2 cup Grated Parmesan cheese 🧀
- 1/2 cup Panko breadcrumbs (for extra crunch!) ✨
- 1/2 cup All-purpose flour 🌾
- 2 Eggs, beaten 🥚
- 1 tsp Garlic powder & Italian seasoning 🌿
- Olive oil & Butter (for pan-searing) 🧈
For the Creamy Garlic Sauce:
- 1 cup Heavy cream 🥛
- 4-5 cloves Garlic, minced 🧄
- 1/4 cup Chicken broth 🍲
- 1/2 cup Grated Parmesan cheese 🧀
- 1 tsp Fresh parsley, chopped 🍃
- Salt & Black Pepper to taste 🧂
👩🍳 Instructions
- Prep the Breading: Set up three shallow bowls. One with flour, one with the beaten eggs, and one with a mix of Panko, Parmesan cheese, garlic powder, and Italian seasoning. 🥣🏗️
- Coat the Chicken: Dredge each chicken breast in the flour, dip into the egg, and then press firmly into the Parmesan-Panko mixture until fully coated. 🍗✨
- Pan-Sear: Heat olive oil and a knob of butter in a large skillet over medium heat. Fry the chicken for 5–7 minutes per side until golden brown and cooked through. Remove and set aside. 🍳🔥
- Sauté Garlic: In the same pan (keep those brown bits!), add a little more butter and sauté the minced garlic until fragrant—about 1 minute. 🧄💨
- Simmer the Sauce: Pour in the chicken broth to deglaze the pan, then stir in the heavy cream. Let it simmer for a few minutes until it begins to thicken. 🥛📈
- The Cheesy Finish: Stir in the Parmesan cheese until the sauce is smooth and silky. Season with salt, pepper, and fresh parsley. 🧀🌿🤤
- Serve: Place the crispy chicken back into the pan to coat, or pour the sauce generously over the chicken right before serving! 🍽️🌟
🔥 Pro Tips:
- Pound it Thin: Pounding the chicken to an even thickness ensures it cooks quickly and stays juicy while the crust gets perfectly crispy. 🔨🍗
- Low & Slow Sauce: Don’t let the cream boil too hard! A gentle simmer prevents the sauce from separating and keeps it velvety smooth. ☁️🎯
