Garlic Parmesan Chicken (Printable Version)
Crunchy parmesan-coated chicken with rich garlic sauce makes a dinner you’ll keep coming back to.
# What You'll Need:
→ Chicken Stuff
01 -
4 small to medium boneless, skinless chicken breasts or 2 big ones cut in half
02 -
Salt as you like
03 -
Black pepper as you want
04 -
2 tbsp olive oil
→ Crunchy Coating
05 -
1/2 cup Parmesan cheese, grated
06 -
1/2 cup panko breadcrumbs
→ Garlic Cream Sauce
07 -
3 to 4 minced garlic cloves
08 -
1 cup cream (light or heavy)
09 -
1 tbsp dried oregano or Italian herbs
10 -
1/2 cup grated Parmesan
11 -
1 cup chopped spinach, if you want
# Step-by-Step Guide:
01 -
Dry off the chicken thoroughly and sprinkle salt and black pepper on both sides generously.
02 -
In a shallow dish mix panko crumbs with grated Parmesan. Press this coating on both sides of every chicken piece so it sticks well.
03 -
Warm up olive oil in a big pan on medium-high. Cook the coated chicken about 3 to 4 minutes each side until crispy and golden.
04 -
Turn heat down to medium-low. Toss the garlic in the pan and cook gently for 1 minute until you smell it but don't let it brown.
05 -
Add cream and sprinkle in your oregano or Italian seasoning. Mix it up. Throw in chopped spinach if you want and let it soften. Then stir in the last bit of Parmesan and cook until it thickens a little.
06 -
Put the chicken back in the pan. Cover and cook on low for 8 to 10 minutes until it hits 74°C (165°F) inside and the sauce is creamy. Taste and add more salt or pepper as you like.
07 -
Place the chicken on plates and ladle plenty of that creamy garlic sauce over it before serving.
# Additional Notes:
01 -
For extra crunch use freshly grated Parmesan instead of the pre-grated stuff. Don't crowd the pan while cooking. Cook in batches if needed to keep the chicken golden. Adding a little lemon zest to the sauce perks up the flavor.
02 -
If you need gluten-free, check labels for Parmesan and breadcrumbs or swap panko for gluten-free crumbs. For no-dairy, use coconut milk instead of cream and nutritional yeast instead of Parmesan.