Parmesan Garlic Chicken (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 large chicken breasts, sliced in half, or 4 smaller ones
02 -
Cracked black pepper, as much as you like
03 -
Your go-to amount of salt
04 -
A couple spoonfuls of olive oil (2 tablespoons)
→ Crispy Coating
05 -
50g panko crumbs
06 -
A handful (50g) of grated Parmesan
→ Creamy Garlic Sauce
07 -
3 minced garlic cloves
08 -
Around 1 cup (250ml) heavy or light cream
09 -
1 tablespoon dried oregano or Italian blend
10 -
50g grated Parmesan
11 -
Chopped up spinach (30g), fresh and optional
# Steps to Follow:
01 -
Spoon plenty of that garlicky sauce over the chicken and plate it up. Get it on the table right away.
02 -
Pop a lid on the skillet and let everything bubble for about 8–10 minutes over a lower heat till the middle of the chicken reads 74°C. Give the sauce a quick taste and tweak the seasoning if you want.
03 -
Lower the heat now. Toss in garlic and move it around for a minute till it smells awesome (don’t let it burn). Pour in your cream plus oregano or the Italian mix and stir so everything blends. If you’re using spinach, add it here to wilt down. Throw in Parmesan and let that sauce get a bit creamy.
04 -
Splash olive oil into a big skillet on medium-high. Cook your coated chicken for about 3–4 minutes per side so it turns crispy and golden.
05 -
Mix together panko and Parmesan (both 50g) in a plate or shallow bowl. Coat chicken pieces on both sides, pressing the crumbs on so they stick.
06 -
Use paper towels to blot off any excess moisture from the chicken. Hit both sides with salt and pepper however you like.
# Additional Tips:
01 -
Try freshly grated Parmesan mixed with panko for crunchier chicken.
02 -
Stir in a little crushed red pepper if you want a spicy kick in your sauce.
03 -
Freshly grated Parmesan melts better and tastes great.