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This cheesy-coated chicken breast turns simple chicken into something you'd expect at your favorite spot out. You get a crispy, cheesy outside, a smooth, garlicky cream sauce, and a comforting meal everyone wants again and again, even when the week is packed.
The first time I made this, I was just trying to copy a dish I’d had when eating out. Now we break it out for birthdays and anytime we want to celebrate. I always know it’s a home run when I see that first bite smile from my husband.
Delicious Ingredients
- Panko or regular breadcrumbs crunchy and light, these bring the crisp that makes every bite great
- Paprika brings color and a tiny hit of sweetness, making things interesting
- Eggs help all the crispy bits cling—let them warm up a bit out of the fridge
- Boneless, skinless chicken breasts go for pieces that are about the same size so they cook at the same pace
- Olive oil gives a lovely brown color and flavor, pick one that won’t smoke on medium-high heat
- Grated Parmesan cheese makes your crust golden, nutty, and can’t-miss—freshly grated is extra tasty
- Garlic powder gives nice savory notes without burning in the pan
- Fresh parsley tossed on top at the end for herby color and a pop of freshness
- All-purpose flour thickens up the sauce so it’s silky, not runny
- Butter starts everything off rich and tasty—go unsalted so you control the salt
- Chicken broth brings savory depth, homemade or boxed both work great
- Heavy cream makes the sauce ultra smooth, super creamy
- Fresh garlic cloves gives your sauce its kick, don’t swap for the jarred stuff
- Parmesan cheese melts in and makes the sauce really shine with sharp, tangy notes
Simple Steps
- Smother and Serve
- Either move the chicken back into your pan to soak up the sauce, or just pour it right over on your plates. Add that pop of parsley and bring it straight to the table.
- Wrap Up the Sauce
- Toss in the Parmesan and cream, stirring while it thickens up a bit. After 3 or 4 minutes, it'll easily coat a spoon. Taste and sprinkle in any salt or pepper you want.
- Build Up the Sauce
- Slowly pour in the broth as you whisk all the time—this keeps it smooth. Let the pan heat just enough to start bubbling gently so it all thickens.
- Start Your Roux
- Take your flour and shake it over the hot butter and garlic. Whisk for a whole minute so you cook out the floury flavor, making a pale paste base for the sauce.
- Sauté the Sauce Base
- In your chicken pan, melt some butter and toss in the garlic for a minute. It’ll get super fragrant but don’t walk away—you don’t want it to brown.
- Pan-Fry Your Chicken
- Warm up the olive oil in a big pan just till it shimmers. Carefully add the chicken—no squishing it together. Give each side 4-5 minutes and don’t mess with it till it’s a solid golden brown on both sides.
- Coat the Chicken
- After egg dipping, lay each breast in the cheesy crumb mix. Press that coating so it sticks well—don't be shy about using your hands for this step.
- Whip Up Your Crunchy Mix
- Toss Parmesan, breadcrumbs, paprika, garlic powder, salt, and pepper together in one dish. Use your hands to mix so all the flavors blend evenly.
- Pound Out the Chicken
- Cover chicken with plastic and use a mallet or a heavy pan to flatten until it’s about a half inch thick. Each piece should be even so it all cooks at the same speed and gets max crispy coating.
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Letting the chicken hang out after breading makes the cheese crust stick like magic. I found this totally by accident, but now I never skip the wait. My daughter asks for this every birthday—she says no place else gets it right like we do at home.
Quick Prep-Ahead
If you're all about planning meals, this one's up your alley. Make everything, chill in airtight containers, and it'll last three days in the fridge. Warm it up in a low oven, covered, so it doesn't dry out—the microwave speeds things up, but you’ll miss that crisp. Keep the sauce in a separate container and warm it on the stove with an extra splash of cream for best texture.
Easy Substitutes
Switch things up with turkey cutlets for something different. Need gluten-free? Grab gluten-free crumbs for the crust job. Swapping heavy cream for half and half lightens things slightly but keeps it tasty, or go dairy-free by using nutritional yeast in the coating and coconut cream with lemon for the sauce. However you spin it, you'll come out with a satisfying dish that fits your needs.
Tasty Combos
You can pair this crispy chicken with just about anything. It’s dreamy over risotto or egg noodles. Try it next to roasted brussels sprouts or asparagus for crunch and color. Or go super simple with a peppery arugula salad and lemon dressing. Got leftovers? Stick them in a sandwich—either cold or warm it up on ciabatta and add greens with leftover sauce.
Common Queries
- → How can I stop the crust from falling off?
Make sure the chicken is dry and even in thickness. After dipping it in the eggs, push the coating gently onto the surface to help it stick better.
- → Can I use Parmesan that’s already shredded?
Freshly shredded Parmesan gives the best taste and texture, but store-bought shredded cheese will do if that's what you've got.
- → What can replace breadcrumbs?
You can use Panko for crunch, almond flour for a nutty twist, or crushed gluten-free crackers for a no-gluten alternative.
- → What should I do if the sauce is too thin?
Simmer the sauce longer to let it thicken, or whisk in a little extra flour when preparing the base mixture.
- → What pairs nicely with this chicken?
Serve it up with pasta, steamed rice, creamy mash, or roasted veggies for a dreamy meal combo.
- → Can I make this ahead of time?
Cook the chicken and the sauce separately, then warm them up slowly before serving so the sauce stays smooth.