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Crispy Parmesan Chicken with Garlic Sauce

Crispy Parmesan Chicken with Garlic Sauce on white plate with creamy sauce
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Golden-brown crispy chicken breasts topped with a rich, creamy garlic sauce. Quick and easy dinner with restaurant-quality results.

Ingredients

Scale
  • 4 small to medium chicken breasts (or 2 large halved, pounded to 1/2-inch even thickness)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 3–4 cloves garlic, minced
  • 1 cup light cream or heavy cream
  • 1 tablespoon Italian seasoning or oregano
  • 1/2 cup parmesan cheese, grated
  • 1 cup spinach, chopped (optional)

Instructions

  1. Season chicken breasts with salt and pepper on both sides. If needed, pound chicken to even 1/2-inch thickness for consistent cooking.
  2. Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.
  3. Add chicken and cook for 5-6 minutes per side until golden-brown and crispy, reaching an internal temperature of 165°F. Remove from skillet and set aside to rest.
  4. Lower heat to medium and add minced garlic to the pan. Saute for 30 seconds, stirring constantly to prevent burning.
  5. Pour in cream, stirring continuously to incorporate browned bits from the pan.
  6. Add Italian seasoning and parmesan cheese, mixing until cheese melts and sauce becomes smooth, about 1-2 minutes. Sauce should coat the back of a spoon.
  7. Stir in chopped spinach if using and simmer for 1-2 minutes until just wilted.
  8. Return cooked chicken to the pan and spoon sauce over the top. Simmer for 1 minute, then remove from heat. Let rest 3-5 minutes before serving.

Notes

  • Pat chicken completely dry before seasoning for maximum crispiness. Pound chicken breasts to even 1/2-inch thickness for consistent cooking time. Use freshly grated parmesan cheese for best melting and flavor.
  • For extra crispy coating, dredge chicken in a mixture of parmesan and panko breadcrumbs before cooking. Don’t overcrowd the pan or chicken will steam instead of crisp. Use a 12-inch skillet for best results.
  • Adjust sauce thickness by simmering longer to reduce or adding more cream to thin. Add red pepper flakes for a spicy kick. Store chicken and sauce separately if freezing for up to 2 months.

Nutrition

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