Description
Crispy Parmesan Chicken with a Rich Garlic Sauce is a flavorful dish featuring golden, crunchy chicken cutlets topped with a creamy, savory garlic sauce, perfect for both weeknights and special occasions.
Ingredients
- 2 large chicken breasts, sliced in half lengthwise (to make 4 cutlets)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons butter (for sauce)
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ cup grated Parmesan cheese (for sauce)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season the chicken cutlets with salt, pepper, garlic powder, and smoked paprika.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
- Dip each chicken cutlet into the flour, then the egg, and finally the breadcrumb-Parmesan mixture, coating evenly.
- Heat olive oil and butter in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden and crispy. Transfer to a plate and set aside.
- In the same skillet, melt the butter for the sauce and sauté the minced garlic for about 30 seconds until fragrant.
- Add chicken broth and heavy cream, stirring to combine. Add Italian seasoning, Parmesan cheese, salt, and pepper.
- Simmer the sauce for 2-3 minutes until thick and creamy.
- Return the chicken to the skillet, spoon sauce over each piece, and simmer for about 1 minute to reheat.
- Garnish with fresh parsley and serve.
Notes
- Use panko breadcrumbs for extra crispiness.
- For a spicy version, add red pepper flakes to the sauce.
- Add vegetables like mushrooms or zucchini for a one-pan meal.
- Portobello mushrooms can be used as a vegetarian substitute for chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F for best texture.
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 760mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 155mg
