Crispy Parmesan Chicken with Garlic Sauce

$- 4 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - 1 cup grated Parmesan cheese - 2 teaspoons garlic powder - 1 teaspoon paprika - 1 teaspoon dried Italian herbs (oregano, basil, thyme blend) - Salt and pepper to taste - 2 large eggs, beaten - ¼ cup all-purpose flour - ½ cup olive oil (for frying) To make the chicken crispy and flavorful, you need panko breadcrumbs and Parmesan cheese. The garlic powder and herbs add depth. - 6 cloves garlic, minced - 1 tablespoon unsalted butter - 1 teaspoon crushed red pepper flakes (optional, for heat) - ½ cup chicken broth - 2 tablespoons fresh parsley, chopped (for garnish) The garlic sauce is rich and savory. Fresh garlic gives it a strong flavor. The butter adds richness, while the chicken broth adds depth. - Large skillet - Baking sheet - Parchment paper - Three shallow bowls for dredging - Small saucepan Using the right tools helps make the cooking process smooth. A large skillet ensures even cooking, while parchment paper makes cleanup easy. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This helps the chicken cook evenly. Line a baking sheet with parchment paper for easy cleanup. In a shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, dried Italian herbs, salt, and pepper. Stir well to blend all the flavors. Next, set up your dredging station. You need three shallow bowls: one for the beaten eggs, one for the flour, and one for the breadcrumb mix. Take a chicken breast, dip it in the flour first. Shake off any extra flour. Then, dip it into the beaten eggs, letting any excess drip off. Finally, coat it in the panko-Parmesan mix. Press down gently to make sure it sticks well. Repeat this for all the chicken breasts. In a large skillet, heat the olive oil over medium heat. You want the oil hot, but not smoking. Carefully place your coated chicken breasts in the hot oil. Cook each piece for about 3-4 minutes on one side. Flip and cook for another 3-4 minutes, until they turn golden brown. If your skillet is small, cook the chicken in batches. This helps them crisp up nicely. Once browned, transfer the chicken to your prepared baking sheet. Bake the chicken in the oven for 15-20 minutes. Use a meat thermometer to check the inside. It should reach 165°F (75°C) for safe eating. While the chicken bakes, let’s make the garlic sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes. Watch closely so it doesn’t burn. When the garlic smells good and looks golden, pour in the chicken broth. Let it simmer gently for 3-5 minutes. If you like it spicy, stir in crushed red pepper flakes now. Once the chicken is done baking, drizzle the garlic sauce over the top. This adds a rich flavor and makes the dish shine. Finish with fresh parsley for a pop of color. Enjoy your Crispy Parmesan Chicken with Garlic Sauce! To get that perfect crispy texture, follow these steps: - Use panko breadcrumbs. They are lighter and crispier than regular breadcrumbs. - Make sure to press the breadcrumb mixture firmly onto the chicken. This helps it stick better. - Fry in hot oil. Heat the olive oil until it shimmers before adding the chicken. - Avoid overcrowding the skillet. This keeps the oil hot and helps the chicken fry evenly. Cooking at the right temperatures is key for crispy chicken: - Start by frying the chicken on medium heat. This browns the outside without burning it. - After frying, bake the chicken at 400°F (200°C). This ensures it cooks through while keeping it crispy. - Always check the oil temperature. It should be around 350°F (175°C) for frying. Checking if your chicken is done is easy and important: - Use a meat thermometer. The internal temperature should reach 165°F (75°C). - If you don't have a thermometer, cut into the thickest part of the chicken. The juices should run clear, not pink. - Let the chicken rest for a few minutes after baking. This keeps it juicy and flavorful. Pro Tips Use Fresh Ingredients: Always opt for fresh garlic and high-quality chicken for the best flavor and texture in your dish. Double-Dip for Extra Crunch: For an even crispier crust, consider double-dipping the chicken in the egg and breadcrumb mixture. Let It Rest: After frying, let the chicken rest for a few minutes before serving to allow the juices to redistribute. Adjust Spice Level: Modify the amount of crushed red pepper flakes in the garlic sauce based on your preference for heat. {{image_4}} You can switch up the breading for your chicken. Instead of panko, try crushed cornflakes for a crunchier bite. You could also use regular breadcrumbs if that’s what you have on hand. For a nutty flavor, coat the chicken with finely ground almonds or walnuts. Each option gives the chicken a unique taste and texture. You can make the garlic sauce even more special. Add lemon juice for brightness and a fresh taste. For a richer flavor, try adding cream to the sauce. You can also mix in fresh herbs like thyme or rosemary for extra aroma. If you love spicy food, add more red pepper flakes or a dash of hot sauce. Don’t worry if you don’t have chicken breasts. You can use chicken thighs, which stay juicy and full of flavor. If you want a lighter option, try using turkey cutlets. For a vegetarian twist, use thick slices of eggplant or zucchini. Just adjust the cooking time as needed for different proteins or veggies. To keep your crispy Parmesan chicken fresh, let it cool down first. Place the chicken in an airtight container. Store it in the fridge for up to three days. If you want to enjoy it later, keep the garlic sauce separate. This helps to keep the chicken crispy. When you're ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet lined with foil. Heat it for about 10-15 minutes. This method keeps the chicken crispy. You can also reheat the garlic sauce in a small pot over low heat. Stir frequently to prevent burning. To freeze the chicken, wrap each piece well in plastic wrap. Then, place them in a freezer bag. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best results. Yes, you can make this recipe gluten-free. Use gluten-free panko breadcrumbs instead of regular ones. You can also swap all-purpose flour for a gluten-free flour blend. This way, you keep the crispy texture without gluten. Make sure to check all labels for hidden gluten in other ingredients. Crispy Parmesan Chicken pairs well with many sides. Here are some ideas: - Roasted vegetables like carrots or broccoli - A fresh green salad with lemon vinaigrette - Garlic mashed potatoes for a creamy contrast - Quinoa or rice for a hearty option These sides will make your meal more complete and tasty. To adjust the spice level, you can add or reduce crushed red pepper flakes. Start with a small amount if you want mild heat. If you like it spicy, add more to taste. You can also add a pinch of black pepper for an extra kick. Just remember to taste as you go! This blog post covered how to make crispy Parmesan chicken with a tasty garlic sauce. We explored main ingredients, step-by-step instructions, and key tips for success. I also shared variations, storage info, and answers to common questions. Enjoy your cooking! With these tips, you can create a delicious meal that impresses everyone. Dive in and enjoy the flavors you create!$

Crispy Parmesan Chicken with Garlic Sauce

A deliciously crispy chicken dish coated with Parmesan and served with a flavorful garlic sauce.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon dried Italian herbs
to taste salt and pepper
2 large eggs, beaten
0.25 cup all-purpose flour
0.5 cup olive oil
6 cloves garlic, minced
1 tablespoon unsalted butter
1 teaspoon crushed red pepper flakes
0.5 cup chicken broth
2 tablespoons fresh parsley, chopped

Instructions

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
In a shallow mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, dried Italian herbs, salt, and pepper. Mix well to ensure even seasoning throughout the coating.
Set up a dredging station with three shallow bowls: one for the beaten eggs, the second for the all-purpose flour, and the third for the breadcrumb mixture.
Take each chicken breast and first dredge it in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat each breast well in the panko-Parmesan mixture, pressing gently to ensure it adheres properly.
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, carefully place the coated chicken breasts in the skillet. Cook for 3-4 minutes per side, or until they turn a deep golden brown.
After browning, transfer the chicken breasts to your prepared baking sheet. Place them in the preheated oven and bake for 15-20 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).
While the chicken is baking, prepare the garlic sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté it for about 1-2 minutes until fragrant and golden.
Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook for 3-5 minutes, or until slightly thickened. If you like a bit of heat, stir in the crushed red pepper flakes at this stage.
Once the chicken is finished baking, remove it from the oven and drizzle the prepared garlic sauce generously over the top.
Before serving, garnish the dish with freshly chopped parsley for an added touch of color and flavor.

Notes

Serve with roasted vegetables or a fresh salad for a complete meal.

Keyword chicken, crispy, garlic sauce, Parmesan