Parmesan Chicken Garlic (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 large chicken breasts sliced in half lengthwise, or use 4 smaller ones
02 -
Black pepper, as much as you like
03 -
Salt, sprinkle as needed
04 -
A couple of tablespoons olive oil
→ Crispy Coating
05 -
Half a cup of panko crumbs
06 -
Half a cup Parmesan, shredded or grated
→ Creamy Garlic Sauce
07 -
A cup of cream, light or heavy—your choice
08 -
Some Italian blend or oregano (about a tablespoon)
09 -
A handful of chopped spinach (try it if you want, totally optional)
10 -
3 or 4 garlic cloves, chopped up
11 -
Half a cup grated Parmesan
# Steps to Follow:
01 -
Dish out the chicken and spoon that garlicky cream over everything. Dig in while it's hot.
02 -
Pop a lid on the skillet and let it cook a bit longer—maybe 8 to 10 minutes—or till the chicken's super juicy and cooked through (aim for 165°F or 74°C). Taste and tweak your seasoning before you turn off the heat.
03 -
Next, pour in your cream and mix in some oregano or Italian spices. Add the spinach now if you’re using it—let it wilt. Then stir in your Parmesan and let it bubble till it thickens up a bit.
04 -
Drop the chopped garlic into the pan on gentle heat and let it sizzle for a quick minute so it smells great. Just don’t let it burn.
05 -
Drizzle the olive oil in a hot skillet. Put in the crumb-coated chicken. Sear a few minutes each side (3 or 4) till you see a crispy, golden crust.
06 -
Press the cheesy breadcrumb mix all over your chicken pieces. Cover both sides and give it a good press so it sticks.
07 -
Mix your Parmesan and panko up in a shallow bowl or plate. Get it ready for coating the chicken.
08 -
Sprinkle salt and pepper on both sides of your chicken—don’t hold back. Every piece gets seasoned.
# Additional Tips:
01 -
Freshly grating your Parmesan makes a huge difference—worth the tiny bit of extra effort.
02 -
Press the crumbs tight against the chicken; that’s how you keep it extra crunchy.
03 -
Like it spicy? Toss a pinch of red pepper flakes in your sauce.