This crispy parmesan chicken is a tasty treat! Coated in cheesy goodness and baked until golden, it’s simple to make and oh-so-delicious.
Who can resist juicy chicken covered in a creamy garlic sauce? It’s like a hug for your taste buds! I like to serve this with some pasta or veggies for a perfect dinner.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep this dish healthy. You can use thighs if you prefer juiciness or even tofu for a vegetarian option!
Panko Breadcrumbs: These provide extra crunch. If you can’t find panko, regular breadcrumbs work too, though they may not be as crispy.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor, but pre-grated is perfectly fine. For a different taste, try Pecorino Romano instead.
Heavy Cream: It thickens the sauce beautifully. You can substitute with half-and-half or coconut cream for a lighter or dairy-free version, but the texture may change a bit.
Garlic: Fresh garlic always tastes best, but garlic powder can work in a pinch. Adjust to your taste when substituting!
How Do I Get the Chicken Crispy Without Frying Too Much?
The secret to crispy chicken is all about the coating and cooking technique. First, make sure to coat your chicken layers well in flour, egg, and the Parmesan-panko mixture. This helps create a crunchy crust.
- Use a hot skillet with enough oil to cover the bottom. This will help the chicken cook quickly and get crispy.
- Fry each piece for about 3 minutes on each side until golden. Don’t overcrowd the pan! Cook in batches if necessary.
- Finish cooking the chicken in the oven. This ensures it’s cooked all the way through without losing crunchiness.
With these tips, your chicken will come out perfectly crispy every time!
Crispy Parmesan Chicken with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil or vegetable oil, for frying
For the Creamy Garlic Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese (for the sauce)
- Fresh parsley, chopped (for garnish)
Time Needed:
This delicious recipe will take about 30 minutes to prepare and cook. You’ll spend roughly 10 minutes getting everything ready and about 20 minutes cooking the chicken and sauce. It’s a quick and satisfying dish that’s sure to impress!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it so your chicken won’t stick.
2. Season the Chicken:
Sprinkle salt and pepper on both sides of the chicken breasts. This adds flavor right from the start!
3. Set Up the Dredging Station:
In three separate bowls, get ready for coating your chicken. In the first bowl, place the flour. In the second bowl, whisk together the two eggs and the tablespoon of water. In the third bowl, mix the grated Parmesan cheese, panko breadcrumbs, garlic powder, and Italian seasoning.
4. Coat the Chicken:
Dredge each chicken breast in the flour mixture, making sure to shake off any excess. Next, dip it into the egg mixture, allowing the extra to drip off. Finally, coat it with the Parmesan-panko mixture, pressing gently so it sticks well.
5. Fry the Chicken:
Heat the oil in a large skillet over medium heat. Once hot, add the coated chicken breasts and fry for about 3 minutes on each side, or until they are golden and crispy. They don’t need to be fully cooked just yet, as they will finish in the oven.
6. Bake the Chicken:
Carefully transfer the chicken to your prepared baking sheet. Bake in the preheated oven for 15–20 minutes or until cooked through, with an internal temperature of 165°F (74°C).
7. Make the Creamy Garlic Sauce:
While the chicken is baking, use the same skillet (do not clean it!). Reduce the heat to low and melt the butter. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
8. Create the Sauce:
Pour in the heavy cream and chicken broth. Let it simmer gently for 3-5 minutes, allowing it to thicken slightly.
9. Finish the Sauce:
Stir in the half cup of Parmesan cheese until it’s melted and the sauce becomes smooth. Taste and adjust the seasoning with salt and pepper if needed.
10. Serve and Garnish:
Once the chicken is cooked, serve it topped with the creamy garlic sauce. Sprinkle chopped fresh parsley on top for a lovely finish!
11. Enjoy!
This crispy Parmesan chicken pairs wonderfully with pasta, steamed vegetables, or a fresh salad. Dig in and enjoy your delicious meal!
FAQ for Crispy Parmesan Chicken with Creamy Garlic Sauce
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and will work wonderfully in this recipe. Just adjust the cooking time slightly, as thighs may take a few extra minutes to reach the right internal temperature.
How Do I Reheat Leftovers?
To reheat, place the chicken in a skillet over low heat. Add a splash of chicken broth or cream to the sauce to loosen it up while you warm everything through. Covering the skillet can help keep the moisture in. You can also reheat in the microwave if preferred, but be mindful of not overcooking!
Can I Make This Chicken Gluten-Free?
Yes! Use gluten-free flour and gluten-free breadcrumbs in place of all-purpose flour and panko. The dish will still be delicious without the gluten!
Is There a Dairy-Free Option for the Sauce?
Certainly! Substitute the heavy cream with coconut cream or a dairy-free alternative like cashew cream. You can also use nutritional yeast instead of cheese for a dairy-free cheesy flavor.
