Tantalize your taste buds with this crispy chicken recipe smothered in a creamy parmesan garlic sauce that’s sure to become a weeknight favorite. This dish combines the perfect crunch with a sauce that’s rich, flavorful, and downright addictive.
Why This Recipe Works
- The chicken is coated in a seasoned flour mixture before frying, ensuring a crispy exterior that locks in juices.
- The parmesan garlic sauce is made with real garlic and freshly grated parmesan, offering a depth of flavor that powdered alternatives can’t match.
- This recipe balances simplicity with gourmet flavors, making it accessible for cooks of all levels.
- It’s versatile! Serve it over pasta, with a side of veggies, or as a standalone dish.
- The sauce can be adjusted for thickness and flavor intensity, catering to personal preferences.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
Equipment Needed
- Large skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Tongs
Instructions
Prepare the Chicken
Start by pounding the chicken breasts to an even thickness, about 1/2 inch. This ensures they cook evenly. In a mixing bowl, combine the flour, salt, pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Parmesan Garlic Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic. Gradually whisk in the heavy cream, bringing the mixture to a simmer. Stir in the grated parmesan cheese until the sauce is smooth and thickened. If the sauce is too thick, you can thin it with a little milk.
Combine and Serve
Return the chicken to the skillet, spooning the sauce over each piece. Let it simmer for another 2-3 minutes to allow the flavors to meld. Serve hot, garnished with additional parmesan cheese and chopped parsley if desired.
Tips and Tricks
For an extra crispy coating, let the dredged chicken sit for about 10 minutes before frying. This allows the flour to adhere better. If you’re watching your calories, you can substitute half-and-half for the heavy cream, though the sauce won’t be as rich. Always use freshly grated parmesan for the best flavor; pre-grated varieties often contain anti-caking agents that can affect the sauce’s texture. To save time, you can prepare the sauce while the chicken is cooking, just keep an eye on both to prevent burning.
Recipe Variations
- Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Substitute chicken thighs for breasts for a juicier dish.
- Incorporate mushrooms into the sauce for an earthy flavor.
- Use almond flour instead of all-purpose for a gluten-free version.
- Top with mozzarella cheese and broil for a cheesy finish.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce separately, then combine and reheat when ready to serve. However, the chicken is best when freshly cooked to maintain its crispiness.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk to the sauce if it’s too thick.
Can I freeze this dish?
While you can freeze it, the sauce may separate upon thawing, affecting the texture. It’s best enjoyed fresh.
Summary
This crispy chicken with parmesan garlic sauce is a delightful combination of textures and flavors, perfect for any dinner table. With simple ingredients and straightforward steps, it’s a recipe that promises satisfaction.