Crispy Garlic Parmesan Chicken

Crispy Garlic Parmesan Chicken is a comforting, golden-brown dinner that feels restaurant-worthy while remaining easy enough for any night of the week. First, whole chicken breasts are coated in a savory Parmesan crust and pan-seared until crisp on the outside and juicy inside. Then, a silky garlic sauce is spooned over the top, adding richness without overpowering the crunch.

Because the chicken cooks whole, the interior stays tender and moist. Meanwhile, the garlic sauce comes together in the same skillet, which keeps cleanup minimal and flavor maximum. As a result, every bite feels indulgent yet balanced.

Parmesan-crusted chicken became popular in Italian-American kitchens as a way to elevate simple ingredients into something memorable. Over time, creamy garlic sauces became a natural pairing, gently softening the crust while enhancing savory depth. Altogether, this dish is cozy, elegant, and perfect for serving with pasta, potatoes, or vegetables.

Recipe Yield: 4 servings

INGREDIENTS

2 large boneless skinless chicken breasts
¾ cup grated Parmesan cheese
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup plain breadcrumbs
1 tsp garlic powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
2 large eggs
3 Tbsp olive oil
2 Tbsp unsalted butter
½ tsp Italian seasoning
2 Tbsp chopped fresh parsley

INSTRUCTIONS

1. Prepare the chicken:
First, pat the chicken breasts completely dry with paper towels. This step helps the coating adhere evenly and promotes better browning.

2. Build the coating:
Meanwhile, whisk the eggs in a shallow bowl. In a second bowl, combine Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and black pepper.

3. Coat the chicken:
Next, dip each whole chicken breast into the eggs, allowing excess to drip off. Then, press firmly into the Parmesan mixture until fully coated on both sides.

4. Sear until golden:
Afterward, heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 6–7 minutes per side, until deeply golden and cooked through to an internal temperature of 165°F. Remove from skillet and let rest.

5. Start the garlic sauce:
In the same skillet, reduce heat to medium-low. Add butter and minced garlic, stirring constantly for about 30 seconds, until fragrant but not browned.

6. Finish the sauce:
Then, pour in chicken broth and heavy cream. Stir well and simmer gently for 4–5 minutes, until the sauce thickens slightly. Season with Italian seasoning.

7. Slice and serve:
Finally, slice the rested chicken breasts crosswise into thick pieces. Arrange on a serving platter and spoon the garlic sauce generously over the top. Garnish with fresh parsley and serve immediately.

HELPFUL TIPS TO PERFECT THIS RECIPE

• For juicy chicken:
  Allow the chicken to rest for 5 minutes before slicing. This helps retain moisture and creates clean, beautiful slices.
• For a crisp Parmesan crust:
  Use freshly grated Parmesan rather than pre-shredded. It melts and browns more evenly, creating better texture.
• For a smooth garlic sauce:
  Keep the heat gentle while simmering. This prevents separation and keeps the sauce silky.