Parmesan Garlic Chicken (Printable Version)
# What You'll Need:
→ Chicken Preparation
01 -
2 big chicken breasts sliced in half, or 4 small to medium boneless, skinless pieces
02 -
Add black pepper as you like
03 -
Use salt to taste
04 -
Grab 2 tablespoons of olive oil
→ Crispy Coating
05 -
Half a cup of panko breadcrumbs
06 -
Half a cup grated Parmesan
→ Creamy Garlic Sauce
07 -
1 tablespoon dried oregano or Italian mix
08 -
3 or 4 cloves chopped garlic
09 -
1 cup chopped spinach (optional)
10 -
1 cup of heavy or light cream
11 -
Half a cup of grated Parmesan cheese
# How to Make It:
01 -
Pile chicken on plates and pour that creamy garlic sauce over the top when you’re ready to dig in.
02 -
Put cooked chicken back in the pan, cover up, and let it go on low heat for 8-10 minutes until the meat hits 165°F (74°C) and your sauce gets nice and creamy. Taste and see if you want more seasoning.
03 -
Mix in the cream and the dried herbs, then toss in spinach if you want it and let it cook down. Now add your half cup of grated Parmesan and simmer so the sauce thickens a bit.
04 -
Turn the heat down to medium-low. Toss in minced garlic and cook for a minute, just until it smells amazing—don’t let it brown.
05 -
Warm up two tablespoons of olive oil in your big skillet on medium-high. Drop in chicken with its coating and cook for about 3-4 minutes per side until the outside is golden and crunchy.
06 -
In a shallow bowl, mix half a cup Parmesan with half a cup panko. Press this blend onto each side of the chicken so it sticks everywhere.
07 -
Dry off the chicken using some paper towels, then sprinkle salt and pepper on both sides—don’t be stingy.
# Additional Tips:
01 -
If you want crunchier chicken, freshly grate your Parmesan. Don’t pack the skillet too full—cook in shifts so everyone browns up right. Adding a little lemon zest will bring a fresh pop to the sauce.
02 -
Making this gluten-free? Make sure the cheese and breadcrumbs don’t have any sneaky gluten, or just use gluten-free panko. For no dairy, switch out the cream for full-fat coconut milk and sub in nutritional yeast for the cheese.