Description
This Crispy Parmesan Chicken features tender, juicy chicken breasts coated in a crunchy Parmesan and panko breadcrumb crust, pan-seared to golden perfection and finished in the oven. Served with a rich and creamy garlic sauce that adds amazing flavor, this dish is an elegant yet simple meal perfect for any occasion.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Garlic Sauce
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready to finish cooking the chicken after searing.
- Season Chicken: Season both sides of the chicken breasts with salt and pepper to taste, enhancing the flavor before breading.
- Prepare Dredging Station: Set up three bowls for coating: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, and garlic powder for a crispy, flavorful crust.
- Coat Chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium heat. Add butter and melt it. Place coated chicken breasts in the skillet and cook until golden brown on one side, about 3-4 minutes; then flip and brown the other side.
- Bake Chicken: Transfer the skillet directly into the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Prepare Garlic Sauce: While the chicken bakes, sauté minced garlic in a medium saucepan over medium heat for about 1 minute until fragrant. Add chicken broth and bring to a simmer.
- Simmer Sauce: Stir in heavy cream and allow the sauce to simmer, stirring occasionally, until it thickens slightly, about 5-7 minutes.
- Serve: Remove the chicken from the oven and transfer to a serving platter. Spoon the rich garlic sauce evenly over the chicken breasts.
- Garnish: Sprinkle chopped fresh parsley on top for a fresh, colorful finish before serving.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven without changing pans.
- To ensure even cooking, pound chicken breasts to an even thickness if they vary significantly in size.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce may be less thick.
- Make sure to not overcrowd the skillet when searing chicken to maintain a crispy crust.
- Leftover chicken with sauce can be stored in an airtight container in the refrigerator for up to 3 days.
