Description
This crispy parmesan chicken is what dinner dreams are made of – golden, crunchy exterior, juicy chicken, and a garlic sauce so good you’ll want to drink it straight from the pan.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil for frying
- 3 tablespoons butter
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place chicken breasts between plastic wrap and pound to ½-inch thickness. Season with salt and pepper.
- Set up breading station: flour in first dish, beaten eggs in second dish, and mixture of panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper in third dish.
- Dredge each chicken piece in flour, then egg, then breadcrumb mixture, pressing firmly to adhere. Let rest 5 minutes.
- Heat olive oil in large skillet over medium heat. Cook chicken 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack and keep warm.
- In the same skillet, melt butter over medium-low heat. Add garlic and cook for 30-60 seconds until fragrant.
- Sprinkle in flour and whisk for 1-2 minutes. Gradually add chicken broth, whisking constantly, then pour in heavy cream.
- Bring sauce to a gentle simmer and cook 3-4 minutes until it begins to thicken.
- Stir in Parmesan cheese and thyme. Season with salt and pepper to taste.
- Simmer another 2 minutes until sauce is silky and thickened.
- Serve chicken with garlic sauce spooned over top and garnish with fresh parsley.