Description
This Crispy Parmesan Chicken is a delightful weeknight meal that combines incredible flavor with satisfying textures. The golden, crunchy Parmesan crust paired with a luscious garlic sauce makes it a dish you’ll want to enjoy again and again.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, sliced in half horizontally
- All-purpose flour
- 2 eggs, whisked
- Panko breadcrumbs
- Freshly grated Parmesan cheese
- Salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Paprika
- Vegetable, canola, or grapeseed oil for frying
- Unsalted butter
- 6–8 cloves fresh garlic, minced
- All-purpose flour or cornstarch (for thickening)
- Chicken broth
- Heavy cream
- Fresh parsley or chives
Instructions
- Prepare the Chicken: Take your boneless, skinless chicken breasts and, if they're thick, slice them in half horizontally to create thinner cutlets. Place each piece between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or a heavy rolling pin, pound the chicken to about ½-inch thickness. Season both sides of the pounded chicken generously with salt and pepper.
- Set Up the Breading Station: Grab three shallow dishes or pie plates. In the first, add the all-purpose flour. In the second, whisk the eggs until well combined. In the third, combine the Panko breadcrumbs, freshly grated Parmesan cheese, garlic powder, onion powder, paprika, and a pinch more salt and pepper. Stir everything together until evenly mixed.
- Bread the Chicken: One at a time, dredge each chicken cutlet first in the flour, shaking off any excess. Then, dip it into the whisked egg, ensuring it's fully coated. Finally, transfer the chicken to the breadcrumb mixture, pressing firmly on both sides to make sure the coating adheres well. Set the breaded chicken aside on a plate or wire rack while you finish the rest.
- Cook the Crispy Parmesan Chicken: Heat about 2-3 tablespoons of vegetable oil (or your chosen high-smoke point oil) in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place 1-2 chicken cutlets in the pan, making sure not to overcrowd it. Cook for 3-5 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken from the skillet and place it on a wire rack set over a baking sheet to keep it crispy while you make the sauce. Repeat with any remaining chicken, adding more oil if needed.
- Make the Rich Garlic Sauce: Reduce the heat to medium-low. If there's a lot of oil left in the pan, carefully drain some out, leaving about a tablespoon. Add the unsalted butter to the skillet and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Thicken the Sauce: Sprinkle the flour over the garlic and butter, whisking continuously for 1 minute to create a roux.
- Build the Sauce: Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Finish the Sauce: Stir in the heavy cream and continue to simmer gently for another 2-3 minutes, or until the sauce has thickened to your desired consistency. Season the sauce with salt and pepper to taste. Stir in the fresh parsley or chives.
- Serve: Plate your crispy Parmesan chicken cutlets and generously spoon the rich garlic sauce over the top. Garnish with a little extra fresh parsley or chives if desired. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: For maximum crispiness, pound the chicken thin, avoid overcrowding the pan, and ensure the oil is hot enough. Fresh garlic is a must for the sauce, and whisk continuously when adding flour and broth to prevent lumps.