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Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce

Golden-brown pan-fried chicken breasts with a crunchy parmesan crust, topped with a rich and savory garlic cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Western
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs chicken breasts sliced into 4 cutlets
  • 1 cup Panko breadcrumbs
  • 0.5 cup parmesan cheese grated
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 3 tbsp oil for frying
Sauce
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet
  • Meat Mallet
  • Shallow bowls
  • Tongs

Method
 

  1. Slice chicken breasts horizontally to make cutlets. Pound gently to even thickness.
  2. Prepare three bowls: flour seasoned with salt/pepper; beaten eggs; Panko mixed with parmesan, garlic powder, and Italian herbs.
  3. Dredge chicken in flour, dip in egg, then press into Panko mixture to coat well.
  4. Heat oil in a large skillet over medium heat. Fry chicken 3-4 minutes per side until golden and cooked through. Remove and set aside.
  5. In the same skillet, melt butter and sauté minced garlic for 30 seconds.
  6. Add chicken broth and deglaze the pan. Simmer until reduced by half.
  7. Stir in heavy cream and simmer for 2-3 minutes until thickened.
  8. Pour sauce over the crispy chicken and garnish with parsley.

Notes

Use medium heat to prevent the parmesan in the crust from burning before the chicken is cooked.