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crispy-parmesan-chicken-with-a-rich-garlic-sauce---easy-dinner-idea---delectable-meal_feature

Crispy Parmesan Chicken with Creamy Garlic Sauce

This restaurant-quality chicken dinner comes together in under 30 minutes with a golden Parmesan crust and velvety garlic sauce. The combination of crunchy Parmesan-coated chicken cutlets and rich garlic cream sauce creates a harmonious balance of textures perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp milk
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Method
 

Instructions
  1. Place chicken breasts between parchment paper and pound to 1/2-inch thickness. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. Create three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with Parmesan cheese.
  3. Dredge each chicken breast first in flour, shaking off excess. Then dip in egg mixture, allowing excess to drip off. Finally, press firmly into Parmesan-breadcrumb mixture, ensuring complete coverage.
  4. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
  5. In the same skillet, reduce heat to medium. Add butter and minced garlic, cooking for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the pan. Stir in heavy cream and Parmesan cheese, simmering until slightly thickened. Season with salt and pepper.
  6. Return chicken to the skillet, spooning sauce over each cutlet. Garnish with fresh parsley and serve immediately.

Notes

Don't overcrowd the skillet when cooking chicken. For extra crispiness, double-coat by repeating egg and breadcrumb steps. Sauce can be thickened with cornstarch slurry if needed. Can bread chicken up to 4 hours ahead and refrigerate.