Parmesan Crusted Chicken Garlic (Print)
Chicken coated in parmesan and panko, served with a rich creamy garlic sauce for a flavorful, easy meal.
# Ingredients:
→ Chicken
01 -
4 small to medium chicken breasts or 2 large chicken breasts, halved
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
2 tablespoons olive oil
→ Crispy Coating
05 -
50 grams grated Parmesan cheese
06 -
50 grams panko breadcrumbs
→ Creamy Garlic Sauce
07 -
3 to 4 cloves garlic, minced
08 -
240 millilitres light cream or heavy cream
09 -
1 tablespoon Italian seasoning or dried oregano
10 -
50 grams grated Parmesan cheese
11 -
30 grams fresh spinach, chopped (optional)
# Steps:
01 -
Generously season both sides of the chicken breasts with salt and black pepper.
02 -
In a shallow dish, combine grated Parmesan cheese with panko breadcrumbs. Lightly press the mixture onto all sides of each chicken breast to form an even coating.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and sear for 3 to 4 minutes per side, until a golden, crispy crust forms.
04 -
Reduce skillet heat to medium-low. Add minced garlic and sauté for about 1 minute until fragrant. Pour in cream and stir in Italian seasoning or dried oregano. Add chopped spinach at this stage, if using, and let it wilt into the sauce.
05 -
Stir in the grated Parmesan cheese to the sauce. Cover skillet and allow the chicken to cook for an additional 8 to 10 minutes, or until the internal temperature reaches at least 74°C. Adjust seasoning to taste.
06 -
Plate the chicken and spoon over the creamy garlic sauce before serving.
# Notes:
01 -
For best results, use freshly grated Parmesan and combine with panko for a crispier texture.
02 -
Add a pinch of red pepper flakes for a spicy touch.
03 -
Ensure chicken is cooked through by checking it reaches a minimum internal temperature of 74°C.