Parmesan Chicken Garlic (Printable Version)
Crisp chicken wrapped in Parmesan crumbs gets smothered in rich garlic cream. It’s fast and feels fancy but totally simple to whip up.
# What You'll Need:
→ Chicken
01 -
2 large chicken breasts, sliced in half (or 4 smaller ones)
02 -
Cracked black pepper to flavor
03 -
A pinch of salt
04 -
2 big spoonfuls olive oil
→ Crispy Coating
05 -
Panko breadcrumbs, half a cup
06 -
Shredded Parmesan, half a cup
→ Creamy Garlic Sauce
07 -
Light or heavy cream, 1 cup
08 -
1/2 cup shredded Parmesan
09 -
Spinach, chopped up, 1 cup (skip if you want)
10 -
3 or 4 garlic cloves, chopped up
11 -
1 tablespoon dried oregano or Italian blend
# Step-by-Step Guide:
01 -
Put your chicken out on plates and scoop lots of that creamy sauce all over. Dig in right away.
02 -
Pop a lid on the pan and let the chicken cook through for 8 to 10 minutes. When the thickest part hits 165°F (74°C), check seasoning and tweak if you feel like it.
03 -
Add cream to your skillet, pour in your Italian herbs or oregano, and stir it together. Toss in the spinach if you're using it and let it wilt. Next, grab that last bit of Parmesan and mix until the sauce thickens.
04 -
Turn the heat down to low, toss in your chopped garlic, and stir it for just a minute. Don’t let it turn brown or burn!
05 -
Pour olive oil into your big pan and heat it on medium-high. Set your coated chicken in and let each side turn crisp and golden—about 3 or 4 minutes per side.
06 -
Push the Parm-breadcrumb mix onto the chicken pieces, making sure both sides are good and covered.
07 -
Mix the Parmesan and panko together in a shallow bowl or plate.
08 -
Sprinkle both sides of your chicken with salt and a bit of cracked pepper so each piece gets some flavor.
# Additional Notes:
01 -
Grab a chunk of Parm and grate it fresh—it'll taste way better.
02 -
Really press that coating onto the chicken or it'll fall off. Go for an even layer all over.
03 -
If you like it spicy, shake some red pepper flakes into your sauce.