Description
Crispy Parmesan Garlic Chicken with Creamy Herb Sauce is a comforting, restaurant-quality dish featuring golden, crispy chicken breasts topped with a rich and aromatic garlic herb cream sauce. Perfect for weeknight dinners or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts, pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- Salt and pepper to taste
- 1/2 cup vegetable oil, for frying
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt, pepper, and garlic powder.
- Dredge each piece in flour, dip into beaten eggs, then coat with a mixture of breadcrumbs and grated Parmesan cheese.
- Heat vegetable oil in a large skillet over medium heat.
- Fry chicken breasts for 4–5 minutes per side until golden brown and fully cooked. Transfer to paper towels to drain excess oil.
- In the same skillet, lower heat and add minced garlic. Cook until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine.
- Add chopped thyme and parsley. Season with salt and pepper.
- Simmer the sauce until it thickens slightly.
- Plate the crispy chicken and spoon the creamy herb sauce over the top. Serve hot.
Notes
- Double-coat chicken for an extra crispy crust.
- Panko breadcrumbs offer maximum crunch.
- Use dried herbs in place of fresh—1 tsp dried per 1 tbsp fresh.
- Store leftovers in the fridge for up to 3 days.
- To reheat, use the oven for crispy results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 610
- Sugar: 2g
- Sodium: 640mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 165mg
