Crispy Parmesan Chicken (Printable Version)
Pan-fried parmesan chicken combined with creamy garlic sauce. Simple and perfect for busy weeknights or special gatherings.
# What You'll Need:
→ Chicken Prep
01 -
2 larger chicken breasts (cut in halves) or 4 small ones
02 -
Black pepper and a pinch of salt, as needed
03 -
2 tablespoons of olive oil
→ Garlic Cream Sauce
04 -
3 to 4 garlic cloves, finely chopped
05 -
1 cup of either heavy or light cream
06 -
1 tablespoon of oregano or Italian spices
07 -
Half a cup of grated parmesan
08 -
1 cup of shredded spinach (optional, for extra greens)
# Steps to Follow:
01 -
Sprinkle salt and pepper on each piece of chicken. Heat oil in a frying pan on medium-high. Place the chicken in and cook until browned and crunchy, about 5 minutes per side. Take it out of the pan and put it aside.
02 -
Turn down the heat and toss the minced garlic into the pan. Cook it for roughly 30 seconds, then slowly pour in the cream and stir as you go. Mix in the seasoning and parmesan until blended well. Add the spinach last, if you're using it, and let it bubble gently for a few minutes.
03 -
Pop the chicken back into the pan. Spoon some sauce over it, letting it warm through for a minute. Remove it from the heat and dish it up alongside pasta, veggies, or mashed potatoes.
# Additional Notes:
01 -
For a crunchier crust, roll chicken in parmesan and breadcrumbs before cooking.
02 -
Want it spicy? Add a sprinkle of red chili flakes to the sauce.
03 -
Using freshly shredded parmesan brings better flavor and texture.
04 -
Keep cooked chicken and sauce in the freezer for up to 3 months. Defrost in the fridge overnight and reheat.