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Crispy Parmesan Chicken – Irresistible Garlic Cream Sauce

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Experience the perfect harmony of textures and flavors with this Crispy Parmesan Chicken, enveloped in a luxurious garlic cream sauce. A dish that feels gourmet yet is straightforward enough for any night of the week!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water or milk
  • 1 cup Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 2–3 tablespoons olive oil or avocado oil
  • 2 tablespoons unsalted butter
  • 4–5 cloves of minced fresh garlic
  • 1/2 cup non-alcoholic white cooking wine alternative or white grape juice
  • 1 tablespoon all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 1 cup heavy cream
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons freshly chopped parsley
  • Pinch of garlic powder
  • Pinch of onion powder

Instructions

  1. Start by patting your boneless, skinless chicken breasts very dry with paper towels. This is crucial for achieving crispiness! Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or the flat side of a heavy pan, pound the chicken to an even 1/2-inch thickness. This ensures even cooking and helps tenderize the meat. Season both sides generously with salt, black pepper, a pinch of garlic powder, and onion powder.
  2. Prepare three shallow dishes. In the first dish, place about 1/2 cup all-purpose flour. In the second, whisk 2 large eggs with 1 tablespoon of water or milk until well combined. In the third dish, combine 1 cup Panko breadcrumbs with 1/2 cup freshly grated Parmesan cheese. Stir them together well.
  3. Take one pounded chicken breast and dredge it first in the flour, shaking off any excess. Next, dip it into the egg wash, allowing any excess to drip off. Finally, press the chicken firmly into the Panko and Parmesan mixture, ensuring it's completely coated on all sides. Repeat with the remaining chicken breasts.
  4. Heat 2-3 tablespoons of olive oil or avocado oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place 1-2 chicken breasts (do not overcrowd the pan, cook in batches if necessary) into the hot oil. Cook for 4-6 minutes per side, or until the crust is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). Transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Keep warm while you make the sauce.
  5. In the same skillet (don't worry about the small bits left from the chicken, they add flavor!), melt 2 tablespoons of unsalted butter over medium heat. Add 4-5 cloves of minced fresh garlic and sauté for about 1 minute until fragrant, being careful not to let it brown, as burnt garlic can taste bitter.
  6. Pour in 1/2 cup of non-alcoholic white cooking wine alternative or white grape juice (if using) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for about 1 minute. Whisk in 1 tablespoon of all-purpose flour and cook for another minute, stirring constantly, to create a roux that will help thicken our sauce.
  7. Gradually whisk in 1.5 cups of chicken broth, ensuring no lumps. Bring the mixture to a gentle simmer, then reduce the heat to low. Pour in 1 cup of heavy cream, stirring continuously. Let the sauce gently simmer for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
  8. Season the garlic cream sauce with salt and black pepper to taste. Stir in 2 tablespoons of freshly chopped parsley. To serve, you can either spoon the rich garlic cream sauce directly over the crispy Parmesan chicken or serve it on the side, allowing everyone to add as much as they like. Enjoy immediately!

Nutrition

Keywords: For maximum crispiness, pound the chicken evenly and ensure the oil is hot before adding the chicken. Use fresh garlic for the sauce and always taste and adjust seasoning before serving.

Find it online: https://softtasty.com/crispy-parmesan-chicken-irresistible-garlic-cream-sauce/