Description
Crispy Parmesan Chicken with Garlic Cream Sauce is a delightful dish featuring golden-brown breaded chicken breasts baked to perfection and served with a rich, creamy garlic Parmesan sauce. This recipe combines crunchy Panko and Parmesan coating with a luscious homemade sauce that adds a flavorful, comforting touch to a classic chicken 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 Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after the initial searing.
- Season Chicken: Season the boneless, skinless chicken breasts evenly with salt and freshly ground black pepper to enhance their natural flavor.
- Prepare Breading Stations: Set up three shallow dishes: one with flour seasoned with salt and pepper, another with whisked eggs and water, and the last with a mixture of Panko breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.
- Bread the Chicken: Coat each chicken breast by first dredging it in the flour, shaking off excess, then dipping into the egg mixture, and finally pressing into the breadcrumb mixture to ensure thorough coverage.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the coated chicken breasts and cook each side until golden brown, about 3-4 minutes per side, developing a crispy crust.
- Bake the Chicken: Transfer the skillet with the seared chicken breasts into the preheated oven. Bake for 20-25 minutes until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through.
- Make the Garlic Butter Roux: While the chicken bakes, melt unsalted butter in a separate saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Thicken the Sauce: Stir in flour and cook for about 1 more minute to form a roux. Gradually whisk in chicken broth and heavy cream, continuing to whisk until the sauce becomes smooth and thickened, about 5-7 minutes.
- Finish the Sauce: Remove the sauce from heat and stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Serve: Remove the baked chicken from the oven. Plate the chicken, spoon the creamy garlic Parmesan sauce over the top, and garnish with chopped fresh parsley for a vibrant finish.
Notes
- Ensure the chicken breasts are of even thickness or pound them to an even size to guarantee uniform cooking.
- Use fresh grated Parmesan cheese for the best flavor and melting quality in both the breading and the sauce.
- The skillet used for searing must be oven-safe to allow transferring directly to the oven.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
