This Crispy Parmesan Chicken is a real treat! It’s coated in crunchy Parmesan and baked to perfection, making it golden and delicious. The creamy garlic sauce? Total game changer!
Honestly, I could pour that sauce on everything! I love serving it with pasta or veggies for a tasty dinner. It’s easy to make and tastes fancy, perfect for impressing guests or just treating yourself!
Key Ingredients & Substitutions
Chicken Breasts: Use boneless, skinless chicken breasts for even cooking. If you prefer, chicken thighs work well too—they’re juicier and can add more flavor.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and texture. If you’re in a pinch, pre-grated cheese can work, but it might not crisp up as nicely. Pecorino Romano is a great substitute for a sharper taste.
Heavy Cream: For a lighter option, substitute with half-and-half or even whole milk. Just keep in mind the sauce won’t be as thick or rich. Cashew cream or coconut cream can work for a dairy-free version.
Butter: You can swap unsalted butter with olive oil or a dairy-free alternative for richness in the sauce. I love using ghee for a nutty flavor and high cooking temperature.
What’s the Best Way to Coat the Chicken for Perfect Crispiness?
Coating the chicken well is key to achieving that crispy texture. Make sure you follow these steps carefully:
- Start by patting the chicken dry; this helps the coating stick better.
- When dredging, make sure to shake off any excess flour so the coating remains light.
- Coat evenly with the egg wash to ensure the Parmesan mixture adheres well. No bare spots!
- Press the chicken into the Parmesan mixture firmly to create a nice crust. Don’t be shy!
- For extra crispiness, consider double coating: dip back into egg wash and then the Parmesan again.
Whether you fry it or bake it, this method helps create that delicious crunch!
Crispy Parmesan Chicken With Creamy Garlic Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup olive oil (for frying) or use cooking spray if baking
For the Creamy Garlic Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese (for sauce)
- 1 teaspoon lemon juice (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare, and if you’re baking the chicken, an additional 25-30 minutes to cook, making a total of about 45-60 minutes to serve up this delightful dish.
Step-by-Step Instructions:
1. Preheat the Oven:
If you choose to bake the chicken, preheat your oven to 400°F (200°C). This way, it will be nice and hot when you’re ready to cook!
2. Prepare the Coatings:
Set up three shallow bowls: In one, put the flour seasoned with a generous pinch of salt and black pepper. In the second bowl, whisk together the eggs and water until mixed well. In the third bowl, mix together the grated Parmesan cheese, garlic powder, and Italian seasoning until combined.
3. Season the Chicken:
Take the chicken breasts and pat them dry with paper towels. This helps the coating stick better. Then, sprinkle salt and pepper on both sides of each chicken breast.
4. Dredge and Coat:
Start by coating each chicken breast in the flour, shaking off any extra flour. Next, dip it in the egg wash, allowing any excess to drip back into the bowl. Finally, coat the chicken in the Parmesan mixture, pressing firmly to ensure it sticks well.
5. Cooking the Chicken:
For the stove-top method, heat olive oil in a large skillet over medium heat. Fry the chicken breasts for about 3-4 minutes on each side until they are golden and crispy. Then transfer them to a baking sheet and finish cooking in the preheated oven for about 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
If you prefer, you can bake the chicken only: Place the coated chicken breasts on a greased baking sheet. Lightly spray them with cooking spray and bake for about 25-30 minutes, or until golden and cooked through.
6. Make the Creamy Garlic Sauce:
As the chicken bakes, prepare the sauce. In a medium saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it burn!
7. Finish the Sauce:
Pour in the heavy cream and chicken broth, stirring them together. Allow the sauce to simmer for about 3-5 minutes to thicken slightly. Stir in the additional Parmesan cheese and lemon juice, if you choose to use it. Season to taste with salt and pepper. Keep the sauce warm until you’re ready to serve.
8. Serve It Up:
Once the chicken is done cooking, place it on plates and generously drizzle the creamy garlic sauce over the top. Garnish with freshly chopped parsley for a touch of color and freshness.
9. Enjoy!
Serve this dish alongside your choice of side, such as pasta, roasted vegetables, or a fresh salad, and dig in. Enjoy your delicious and satisfying meal!
FAQ: Crispy Parmesan Chicken With Creamy Garlic Sauce
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and can add great flavor. Just ensure they are boneless and skinless, and adjust the cooking time slightly as thighs may take a few extra minutes to cook through.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or almond flour. Make sure to use gluten-free bread crumbs in place of Parmesan coatings for crunch if desired!
Can I Prepare the Sauce in Advance?
Yes! You can make the creamy garlic sauce ahead of time and store it in the fridge for up to 3 days. Reheat gently on the stove over low heat before serving. Just remember to add a splash of cream if it thickens too much!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove, adding a little cream to refresh the sauce if necessary.
