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Parmesan Chicken with Garlic Cream Sauce

Crispy Parmesan Chicken with Garlic Cream Sauce Bliss

Enjoy the perfect blend of crispy Parmesan Chicken with Garlic Cream Sauce for a delightful culinary experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts
  • to taste Salt and freshly ground black pepper
  • 1 cup All-purpose flour Can substitute with gluten-free flour
  • 2 large Eggs A flax egg works as a vegan alternative
  • 2 tablespoons Water For egg wash
  • 1 cup Panko breadcrumbs Or regular breadcrumbs
  • 1 cup Grated Parmesan cheese Fresh is preferred for better melting
  • 2 teaspoons Dried Italian seasoning Can swap for your favorite herb blend
  • 1/4 cup Olive oil Butter or ghee can be used for richer flavor
For the Garlic Cream Sauce
  • 4 tablespoons Unsalted butter Can replace with more olive oil
  • 4 cloves Minced garlic Use fresh for the best results
  • 1 cup Chicken broth Vegetable broth for a vegetarian alternative
  • 1 cup Heavy cream Half-and-half can lighten it
  • 1/2 cup Additional grated Parmesan cheese Ensure it's fresh for optimal melting
  • 2 tablespoons Fresh parsley, chopped Optional for garnish

Equipment

  • oven
  • skillet
  • Mixing Bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Season both sides of the chicken breasts with salt and pepper.
  3. Set up three dredging stations: flour in one, egg wash in the second, and Panko mixture in the last.
  4. Dredge the chicken in flour, then dip in the egg wash, and finally coat with the Panko mixture.
  5. Heat olive oil in a skillet over medium-high heat. Sear each side of the chicken for 3-4 minutes until golden brown.
  6. Transfer the skillet to the oven and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
  7. In a saucepan, melt butter over medium heat, then add garlic and sauté until fragrant.
  8. Whisk in flour, then gradually add chicken broth and heavy cream, cooking until thickened.
  9. Stir in additional grated Parmesan until melted. Adjust seasoning as needed.
  10. Serve the chicken with garlic cream sauce drizzled on top and garnish with parsley.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Allow chicken to cool completely before storing leftovers. Store in airtight containers for up to 3 days in the fridge.

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