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You can never have too many chicken recipes on hand, right? Ok this Parmesan chicken with bread sauce He is definitely a keeper that you will do over and over again! The chicken is crispy on the outside, juicy on the inside, and the garlic sauce adds even more flavor.
The chicken starts with a simple mixture of breadcrumbs and Parmesan cheese that seals all that juiciness and the flavor improves even more as the recipe progresses.
The sauce is made in the same pan that you cooked the chicken in and it's so quick and easy! I really soak everything in this sauce! Green beans soaked in sauce… yes please!
I really made this chicken last week and am already looking forward to it again! I think it will be on the menu tomorrow night. When I did it last week, it was for this blog post and my kids and I ate everything before my husband got any, so now this post is evidence and I will have to do it for him again! 🙂
Parmesan Chicken with Bread Sauce
Preparation time 10 minutes
Cook time 20 minutes
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Total time 30 minutes
Servings: 4 people
For the chicken
- 4 chicken breast chops (or 2 chicken breasts divided in half and mashed)
- 1/2 cup plain breadcrumbs
- 1/4 cup parmesan cheese (grated or grated is fine)
- 1/2 teaspoon EACH – garlic powder, pepper
- 1 egg
- 3 tablespoons of milk
- 3 tablespoons olive oil
For the sauce
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 large garlic clove (minced)
- 1/2 tsp EACH ONE – salt, pepper
- 14 ounces chicken stock or broth
You'll want to make sure your chicken pieces are thin enough to cook completely first. If you bought chicken chops, they should be thin enough. If you bought chicken breasts, divide them in half and make sure they are about 1/2 inch thick.
In a shallow dish, combine your breadcrumbs, Parmesan cheese, garlic powder, and pepper. (I like to use a paper plate so I can throw it away later)
In a small bowl, mix the egg and milk.
Heat the olive oil in a large skillet over medium heat while preparing the chicken.
Now dip your chicken pieces into the egg mixture and then dip them into the breadcrumb mixture. Make sure to press the bread / cheese crumbs into the chicken so that it sticks well.
Once the oil in the pan is hot (see my notes below on how to find out) add the chicken pieces. I only add two pieces at a time. Cook the chicken pieces for about 5-6 minutes per side. The chicken should be golden and crispy and fully cooked. (You can cut a small slit on your largest piece to check)
Set the chicken pieces aside on a wire rack or paper towel as you prepare the sauce. You can also heat them in the oven, but the sauce is pretty quick, so I generally don't do that.
Make the sauce
Pour the excess oil from the pan and add it again over medium heat.
Add butter and garlic and stir until butter is completely melted.
Once the butter is melted, add the flour and stir into a paste. Cook for about 2 minutes.
Add your salt and pepper and chicken stock and mix until it starts to bubble. Once bubbly cook for another 2 minutes until it begins to thicken.
I like to serve this chicken with mashed potatoes and pour the sauce over everything!
To see if your oil is hot, drop some breadcrumbs into the pan. If they bubble, your oil is ready!