I developed a Parmesan-crusted chicken paired with a surprisingly creamy garlic sauce that comes together in about 30 minutes and is ideal for easy weeknight dinners with chicken.

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Ingredients

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Chicken breasts: Lean, high in protein, low carb, fills you up, can get dry if overcooked.
Parmesan cheese: Sharp, salty, adds savory umami, gives crust great crunch and rich flavor.
Garlic: Pungent, boosts aroma and taste, may upset sensitive stomachs if used lots.
Heavy cream: Makes sauce silky and rich, high in fat, adds calories but tastes amazing.
Panko breadcrumbs: Light, extra crunchy, add texture without weighing dish down, low in fiber.
Olive oil and butter: Fats for frying, give golden color and flavor, use moderation for health.
Lemon juice and parsley: Lemon brightens sauce with acid, parsley freshens flavor and adds small vitamin kick.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1.5 lb total), halved or pounded to even thickness

1 cup all purpose flour

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper, plus more to taste

2 large eggs

2 tbsp milk or buttermilk

1 cup panko breadcrumbs (or plain breadcrumbs)

1/2 cup finely grated Parmesan cheese for the crust

1 tsp garlic powder

1 tsp Italian seasoning

1/2 tsp paprika

2 to 3 tbsp olive oil for frying

2 tbsp unsalted butter for frying

4 cloves garlic, minced

1 cup heavy cream

1/2 cup low sodium chicken broth

3/4 cup freshly grated Parmesan cheese for the sauce

1 tbsp lemon juice (optional, but brightens the sauce)

2 tbsp chopped fresh parsley for garnish

How to Make this

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1. Prep the chicken: halve or pound 4 boneless skinless chicken breasts (about
1.5 lb) to even thickness, pat them very dry, then season lightly with the 1 tsp kosher salt and the 1/2 tsp freshly ground black pepper (plus a little extra later if needed).

2. Set up dredging stations: put 1 cup all purpose flour in one shallow dish and stir in a pinch of that salt and pepper; in a second bowl whisk 2 large eggs with 2 tbsp milk or buttermilk; in a third bowl combine 1 cup panko breadcrumbs, 1/2 cup finely grated Parmesan (for the crust), 1 tsp garlic powder, 1 tsp Italian seasoning and 1/2 tsp paprika — press that mixture together so it clings.

3. Dredge the chicken: coat each piece in the flour, shake off excess, dip into the egg mixture, then press firmly into the panko-Parmesan mix so you get a good crust; set the breaded breasts on a wire rack or plate while you heat the pan.

4. Heat the pan and fry in batches: warm 2 to 3 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until the butter foams; don’t let it burn. Add chicken, being careful not to overcrowd, and fry 3 to 5 minutes per side until golden brown and an instant read thermometer reads 165 F, flipping once. Use 2 to 3 tbsp oil depending on pan size and how many pieces you cook.

5. Transfer fried chicken to a wire rack or plate and tent loosely with foil so it stays crisp while you make the sauce; don’t stack the pieces or they’ll steam and lose crunch.

6. Make the garlic sauce in the same skillet: lower heat to medium, add the 4 cloves garlic minced to the pan fat and cook 20 to 30 seconds until fragrant but not browned, scraping up browned bits with a spatula.

7. Deglaze and simmer: pour in 1/2 cup low sodium chicken broth to deglaze the pan, let it reduce a little, then stir in 1 cup heavy cream and bring to a gentle simmer — reduce the heat so it doesn’t boil hard.

8. Finish the sauce: whisk in 3/4 cup freshly grated Parmesan cheese until melted and the sauce is smooth, add 1 tbsp lemon juice if you want a bright note, then taste and season with salt and extra freshly ground black pepper as needed; simmer a couple minutes until it thickens to coat a spoon.

9. Coat and reheat the chicken: return the crisp chicken to the skillet or spoon the sauce over each piece, simmering 1 to 2 minutes just to heat through and marry flavors (if chicken already at 165 F don’t overcook, you just want it warm and saucy).

10. Serve and garnish: sprinkle 2 tbsp chopped fresh parsley over the top, let the chicken rest 2 to 3 minutes, then serve immediately so the crust stays crunchy and the sauce stays rich. Quick tips: press breadcrumbs on firmly so they don’t fall off, work in batches so oil temp stays steady, and if sauce gets too thin simmer a bit longer or stir in an extra tablespoon of cheese.

Equipment Needed

1. Cutting board
2. Sharp chef knife
3. Meat mallet or rolling pin (if you dont have a mallet)
4. Paper towels or a clean kitchen towel
5. Three shallow dishes or wide bowls for the flour, egg and crumb stations
6. Whisk
7. Large nonstick or stainless skillet
8. Tongs and a thin spatula to flip the chicken
9. Wire rack set over a rimmed baking sheet to keep the crust crisp while resting
10. Instant read thermometer and a microplane or fine grater for fresh Parmesan

FAQ

Q: Can I bake the chicken instead of frying it? A: Yes you can. Preheat the oven to 425F, place the breaded cutlets on a wire rack set over a baking sheet, brush or spray lightly with oil and bake about 15 to 20 minutes until the internal temp reads 165F. It wont be as deep crunchy as pan fried but still delicious. For extra crisp, watch it under the broiler 1 to 2 minutes at the end.

Q: How do I keep the crust crispy once I add the garlic Parmesan sauce? A: The best trick is to keep the sauce separate until serving, or spoon it on just a little at a time. Also rest fried chicken on a wire rack not on a plate so steam escapes. If you need to assemble ahead, place sauce under the chicken instead of on top so the crust stays crispier. To re-crisp just pop the plated pieces in a 425F oven for 4 to 6 minutes.

Q: My sauce is too thin or too thick what can I do? A: Too thin let it simmer a few minutes to reduce and concentrate. Too thick whisk in a splash of chicken broth or cream to loosen it. If you need a quick thickener mix 1 tsp cornstarch with 1 tbsp cold water and whisk into simmering sauce, cook 1 minute until glossy. Also add more freshly grated Parmesan off heat to thicken a bit but add slowly cause cheese can clump.

Q: Any good substitutions for ingredients? A: Yeah. Use buttermilk instead of milk for a juicier chicken. Panko gives the best crunch but plain breadcrumbs work. For a gluten free version use GF flour and GF panko or almond flour. Pecorino romano can replace Parmesan but its saltier so cut back on added salt. For a lighter sauce use half and half instead of heavy cream but it wont be as rich.

Q: How do I know the chicken is done and what are the pan cooking times? A: Aim for an internal temp of 165F. In a medium hot skillet with 2 to 3 tbsp oil plus 2 tbsp butter cook about 3 to 4 minutes per side for thin cutlets, thicker pieces need longer. Dont overcrowd the pan, cook in batches so the oil stays hot and the crust browns fast not stews.

Q: Can I make this ahead and how do I store leftovers? A: You can make the sauce a day ahead, cool and refrigerate up to 3 to 4 days. Cooked chicken keeps well 3 to 4 days in the fridge, keep it separate from the sauce for best crust. To reheat, use a 350F oven on a wire rack for 10 to 12 minutes so it warms through and stays crisp. Microwave will work faster but it will soften the crust.

Crispy Parmesan Chicken With A Rich Garlic Sauce Recipe Substitutions and Variations

All purpose flour: try 1 cup whole wheat flour (heavier, might need a tad more liquid), or a 1-to-1 gluten free blend for GF baking, or use 1 cup cornstarch or half cornstarch + half rice flour for an ultra crisp crust.
Eggs (for dredge): swap with 1/2 cup buttermilk or milk + 1 tbsp vinegar (works great), or 1/4 cup plain yogurt thinned with water, or 1/4 cup aquafaba (chickpea brine) if you need egg free.
Panko breadcrumbs: crushed cornflakes, crushed pretzels, or 1 cup finely crushed crackers (Ritz/saltines) are all good; or for nutty crunch use 1 cup finely chopped toasted almonds or pecans.
Heavy cream (for sauce): use 1 cup half and half for a lighter sauce, or 3/4 cup whole milk + 1/4 cup cream, or 1 cup canned coconut milk for a dairy free option (gives a slight sweet taste).

Pro Tips

1) Dry and chill the chicken before you bread it. Patting it dry is good, but popping the pieces in the fridge for 15 to 20 minutes helps the crust stick and browns way better — the coating firms up and is less likely to fall off while frying.

2) Keep the oil temp steady and don’t crowd the pan. Work in small batches so the oil temperature doesn’t drop, and if the pan looks low on fat add a tablespoon of oil between batches. Test with a breadcrumb to know it’s hot enough before adding more chicken.

3) Press the panko on firmly but not like you’re trying to flatten the meat. Let the breaded pieces rest on a rack for 10 to 15 minutes to set the crust, or chill briefly if you have time, that little wait saves you from half the crumbs in the pan.

4) Fix sauce problems fast: if it’s too thin let it simmer down a bit, if it looks grainy or split whisk in a tablespoon of cold butter off heat or a tiny cornstarch slurry to smooth it. Add lemon at the end for brightness and always taste for salt and pepper last so you don’t overdo it.