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Crispy Parmesan Chicken with a Rich Garlic Sauce

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Crispy Parmesan Chicken coated with a golden, crunchy parmesan-panko crust, served with a luscious and flavorful rich garlic sauce.

Ingredients

  • 4 chicken breasts or thighs
  • 1 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 3 garlic cloves, minced
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup heavy cream or half-and-half
  • 2 tbsp fresh parsley, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a shallow dish, combine the grated Parmesan and panko breadcrumbs. Season with salt and pepper.
  3. Dip each chicken piece in olive oil or melted butter, then dredge it in the Parmesan-panko mixture, pressing gently to adhere.
  4. Heat a skillet over medium heat and add a bit of olive oil. Sear the chicken until golden brown on both sides, about 2-3 minutes per side.
  5. Transfer the chicken to a baking dish and bake for 15-20 minutes or until cooked through.
  6. Meanwhile, prepare the garlic sauce by melting butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant but not browned.
  7. Stir in the heavy cream and simmer gently until the sauce thickens slightly. Season with salt and pepper to taste.
  8. Pour the rich garlic sauce over the baked chicken or serve it on the side. Garnish with chopped fresh parsley if desired.

Notes

  • For extra crispiness, substitute panko breadcrumbs with crushed cornflakes.
  • Use Greek yogurt mixed with Parmesan as a lighter alternative to the creamy garlic sauce.
  • Add a pinch of red pepper flakes to the garlic sauce for a subtle spicy kick.
  • Chicken thighs yield juicier meat than breasts.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat chicken in oven or air fryer at 350°F (175°C) for about 10 minutes to restore crispiness.
  • Reheat garlic sauce gently on stovetop over low heat to avoid separation.

Nutrition

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