Description
This Crispy Parmesan Chicken with Garlic Cream Sauce is a deliciously golden and crunchy chicken breast coated with a seasoned breadcrumb mixture and baked to perfection. Served with a rich, creamy garlic Parmesan sauce, this dish combines crisp textures with a smooth, flavorful topping, making it a perfect centerpiece for a comforting dinner.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 4 tablespoons olive oil
For the Garlic Cream Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the chicken evenly and to perfection.
- Season the Chicken: Pat the chicken breasts dry and season them well on both sides with salt and freshly ground black pepper to enhance flavor throughout the meat.
- Prepare Breading Stations: Set up three shallow dishes: one with the seasoned flour, the second with the whisked eggs and water, and the third with a mixture of Panko breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.
- Coat the Chicken: Dredge each chicken breast first in the flour mixture, shaking off any excess, then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture, pressing lightly to ensure it adheres well.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side, creating a crispy exterior.
- Bake the Chicken: Transfer the skillet directly to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Prepare the Garlic Cream Sauce: While the chicken bakes, melt unsalted butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make the Roux and Sauce: Stir in the flour and cook for another minute to form a roux. Gradually whisk in the chicken broth and heavy cream, continuously whisking to avoid lumps. Cook until the sauce thickens and becomes smooth, about 5-7 minutes.
- Finish the Sauce: Remove the sauce from heat and stir in the grated Parmesan cheese until melted and fully incorporated. Season with salt and freshly ground black pepper to taste.
- Serve: Remove the baked chicken from the oven and plate. Spoon generous amounts of the garlic cream sauce over the chicken and garnish with chopped fresh parsley for a fresh, vibrant touch.
Notes
- For extra crispiness, make sure the chicken is well coated and press the breadcrumb mixture firmly onto each piece.
- Use fresh grated Parmesan cheese for the best flavor and to ensure it melts smoothly into the sauce.
- Cooking times may vary slightly depending on the thickness of the chicken breasts; always check for an internal temperature of 165°F (74°C) to ensure safety.
- If you don’t have an oven-safe skillet, you can transfer the browned chicken breasts to a baking dish to finish baking in the oven.
- Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated over low heat.
