Parmesan Chicken Garlic (Printable Version)

# What You'll Need:

→ Chicken Prep

01 - 2 big chicken breasts cut in half, or grab 4 medium ones boneless and without skin
02 - Season to taste with pepper
03 - Don’t be shy with salt
04 - A couple of spoonfuls of olive oil

→ Crunchy Topping

05 - Half a cup of shredded Parmesan
06 - Half a cup panko crumbs

→ Rich Garlic Sauce

07 - Chop up 3 to 4 garlic cloves
08 - Pour in a cup of light or heavy cream
09 - One tablespoon of dried oregano or Italian spice blend
10 - Toss in half a cup more grated Parmesan
11 - Chop a handful of spinach (it’s cool if you leave it out)

# Steps to Follow:

01 - Dish up each chicken piece then pour plenty of that creamy garlic sauce over everything at the end.
02 - Pop the seared chicken back in the pan. Keep it covered and cook low for about 8–10 minutes until the centers hit 165°F (74°C) and the sauce melts into a thick, creamy blanket. Add more salt or pepper if you want.
03 - Toss that last half cup of Parmesan into the pan and let everything bubble until it thickens a bit. Wilting in the spinach is totally your call.
04 - Pour in your cream, and sprinkle in the herbs. Stir well so everything blends together before adding spinach, if you like that.
05 - Turn the heat down to low–medium. Dump in the garlic and stir it around for about a minute so it smells great, just don't let it burn.
06 - Get your olive oil nice and hot in a big skillet over medium-high heat. Lay those coated chicken pieces in and cook for a few minutes on each side till they’re crispy and golden.
07 - Mix up the Parmesan and panko in a wide bowl, then press chicken into it on both sides so you get a good thick layer stuck on there.

# Additional Tips:

01 - Grate Parmesan yourself for that next-level crunch. Space out your chicken in the pan, or work in two rounds so nothing steams. Some fresh lemon zest makes the sauce pop.
02 - For gluten-free, double-check your cheese and panko or grab those labeled gluten-free. Going dairy-free? Use thick coconut milk for the sauce and swap in nutritional yeast for cheese.

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