Name: Crispy Parmesan Chicken with Luscious Garlic Cream Sauce
Ingredients: 4 boneless, skinless chicken breasts (about 1.5-2 lbs); 1 cup all-purpose flour (for dredging); 3 eggs, beaten (the glue that makes everything stick); 2 cups panko breadcrumbs (regular breadcrumbs are fine, but panko is CRISPIER); 1 cup freshly grated Parmesan cheese (please don’t use the powdered stuff in the green can); 2 teaspoons garlic powder (because we’re doubling down on garlic); 1 teaspoon dried Italian seasoning; 1 teaspoon paprika (for color and a tiny bit of warmth); Salt and black pepper (generous amounts); 1/4 cup olive oil (for frying); 2 tablespoons butter (because butter makes everything better); 6 cloves garlic, minced (or more if you’re like me and measure garlic with your heart); 2 tablespoons butter; 1 tablespoon olive oil; 1/4 cup white wine (optional, but it adds amazing depth – use whatever you’d drink); 1 1/2 cups heavy cream (full fat, we’re not playing around here); 1/2 cup chicken broth (helps thin it out to perfect consistency); 3/4 cup freshly grated Parmesan cheese; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); Juice of half a lemon (brightens everything up); Salt and white pepper to taste (white pepper doesn’t leave black specks, but regular black pepper works too); Fresh parsley for garnish (makes it look fancy)

Description

Okay, so I was craving something crispy AND creamy at the same time (as you do), and regular chicken parmesan felt too heavy with all that tomato sauce. So I thought, what if I skip the marinara and make the most ridiculous garlic cream sauce instead? The result is this crispy, cheesy chicken that practically floats on a cloud of garlicky goodness. It’s like comfort food had a fancy makeover but still knows how to have fun.

Ingredients

Scale

For the Crispy Chicken:

4 boneless, skinless chicken breasts (about 1.5–2 lbs)
1 cup all-purpose flour (for dredging)
3 eggs, beaten (the glue that makes everything stick)
2 cups panko breadcrumbs (regular breadcrumbs are fine, but panko is CRISPIER)
1 cup freshly grated Parmesan cheese (please don’t use the powdered stuff in the green can)
2 teaspoons garlic powder (because we’re doubling down on garlic)
1 teaspoon dried Italian seasoning
1 teaspoon paprika (for color and a tiny bit of warmth)
Salt and black pepper (generous amounts)
1/4 cup olive oil (for frying)
2 tablespoons butter (because butter makes everything better)

For the Luscious Garlic Cream Sauce:

6 cloves garlic, minced (or more if you’re like me and measure garlic with your heart)
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine (optional, but it adds amazing depth – use whatever you’d drink)
1 1/2 cups heavy cream (full fat, we’re not playing around here)
1/2 cup chicken broth (helps thin it out to perfect consistency)
3/4 cup freshly grated Parmesan cheese
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Juice of half a lemon (brightens everything up)
Salt and white pepper to taste (white pepper doesn’t leave black specks, but regular black pepper works too)
Fresh parsley for garnish (makes it look fancy)