Description

A quick and easy recipe featuring boneless chicken breasts coated in a crispy parmesan and panko crust, served with a luscious homemade creamy garlic sauce. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale

1 pound boneless, skinless chicken breasts, sliced in half horizontally
1 cup freshly grated parmesan cheese (about 100g)
1 cup panko breadcrumbs (about 100g)
½ cup all-purpose flour (about 60g)
2 large eggs, beaten, at room temperature
3–4 garlic cloves, finely minced
¾ cup heavy cream (180ml)
3 tablespoons butter (45g)
2–3 tablespoons olive oil
1 teaspoon lemon juice
Salt and freshly ground black pepper, to taste
Handful fresh parsley, chopped, for garnish

Instructions

Slice the chicken breasts horizontally to create thinner cutlets about ½ inch thick. Pat dry with paper towels.
Set up dredging stations: In one bowl, mix flour with ½ teaspoon salt and a pinch of pepper. In a second bowl, beat the eggs until smooth. In a third bowl, combine panko breadcrumbs, freshly grated parmesan, and a pinch of pepper.
Dredge each chicken piece first in the flour, shaking off excess. Dip into the beaten eggs, letting excess drip off. Press firmly into the parmesan-panko mixture to coat evenly on all sides. Set aside on a plate.
Heat 2-3 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking.
Cook chicken cutlets in the pan without crowding for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Adjust heat as needed to avoid burning.
Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
To make the creamy garlic sauce, melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté gently for about 1 minute until fragrant but not browned.
Pour in heavy cream and stir to combine. Let the cream warm and thicken slightly for 3-4 minutes, stirring occasionally.
Add lemon juice, salt, and pepper to taste. If sauce is too thick, thin with a splash of milk or broth.
Serve the creamy garlic sauce spooned over the crispy parmesan chicken. Garnish with chopped fresh parsley.

Notes

For extra crispiness, finish chicken in a preheated 375°F oven for 5 minutes after frying. Let chicken rest a few minutes before slicing to keep it juicy. Use freshly grated parmesan for best crust. Medium heat is key to avoid burning. For gluten-free, substitute flour and panko with almond flour or gluten-free breadcrumbs. For dairy-free, use coconut cream and nutritional yeast instead of parmesan.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken cutlet wit
Calories: 450
Fat: 25
Carbohydrates: 10
Fiber: 1
Protein: 40

Keywords: crispy parmesan chicken, creamy garlic sauce, easy chicken recipe, panko crust, weeknight dinner, comfort food