Chicken Parmesan Garlic (Print-Friendly Version)
# What You'll Need:
→ Chicken Prep
01 -
2 big chicken breasts sliced in half, or 4 small/medium ones with no bones or skin
02 -
Add salt as much as you like
03 -
Toss on black pepper, to your liking
04 -
2 tablespoons olive oil
→ Crispy Topping
05 -
Half a cup of shredded Parmesan
06 -
Half a cup of panko breadcrumbs
→ Garlicky Cream Sauce
07 -
3 or 4 garlic cloves, chopped up
08 -
1 cup heavy cream or go lighter if you want
09 -
A tablespoon of dried oregano or use Italian spices
10 -
Half a cup of grated Parmesan
11 -
A handful of chopped spinach (totally optional)
# Step-by-Step Directions:
01 -
Plate up the chicken and pour that creamy garlic sauce all over before you dig in.
02 -
Gently put the seared chicken back in the skillet, slap a lid on, and let it chill on low for 8–10 minutes until the chicken’s cooked through to 165°F (74°C) and the sauce is thick and dreamy. Taste and add anything you want.
03 -
Splash in the cream and sprinkle the oregano or Italian spice blend. Mix it up, toss in spinach if you're feeling it, and let it soften. Stir in the last half cup of Parmesan and wait for it to thicken a bit.
04 -
Turn the heat down to low-medium. Dump in the garlic and cook it just until it smells awesome but not browned—don’t walk away, it goes quick.
05 -
Add 2 tablespoons oil to a big skillet on medium-high. Sear the chicken on each side for about 3 or 4 minutes until the crust gets crunchy and golden.
06 -
Grab a shallow bowl and mix half a cup breadcrumbs with half a cup Parmesan. Smush mixture onto each breast, covering every bit.
07 -
Make sure chicken’s dry and scatter salt plus pepper all over both sides. Don’t be shy.
# Helpful Notes:
01 -
Want extra crunch? Freshly grate your own Parmesan. Don’t jam all the chicken into the pan at once; cook in batches for best color. Grate some lemon zest into the sauce at the end for a zippy kick.
02 -
Need gluten-free? Make sure your cheese and crumbs are both safe or swap in gluten-free ones. No dairy? Use coconut milk in place of cream and sprinkle on nutritional yeast instead of cheese.