Description
This crispy parmesan crusted chicken is juicy inside, shatteringly crisp outside, and topped with a dreamy garlic cream sauce. Served with hot, cheesy loaded fries, it’s a crowd-pleasing comfort food dinner that’s easy enough for weeknights but special enough for company.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lb), pounded to even thickness
- 1 cup panko breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 tbsp milk
- 1/4 cup olive oil or neutral oil (for frying)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
- 1 bag (1.5 lb) frozen steak fries or thick-cut fries
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked bacon bits
- 1/4 cup sliced green onions
- 1/4 cup sour cream
- Salt and pepper to taste
- Fresh chopped parsley (optional garnish)
- Extra parmesan for sprinkling (optional garnish)
- Chili flakes (optional garnish)
Instructions
- Lay chicken breasts between two pieces of plastic wrap or parchment. Pound gently with a meat mallet or rolling pin to an even thickness (about 1/2 inch). Pat chicken dry and season both sides with salt and pepper.
- Set up breading stations: In one shallow bowl, stir together flour, garlic powder, and smoked paprika. In a second bowl, whisk eggs and milk until smooth. In a third bowl, mix panko breadcrumbs and grated parmesan.
- Dredge each chicken breast in the seasoned flour (shake off excess), then dip in the egg mixture, and finally press firmly into the panko-parmesan mixture, coating both sides well.
- Heat oil in a large skillet over medium heat until shimmering (about 350°F). Add chicken in a single layer (work in batches if needed). Cook 4-5 minutes per side, or until deeply golden and crisp and internal temp reaches 165°F. Transfer cooked chicken to a rack or paper towel-lined plate. Keep warm in a 250°F oven if making batches.
- Spread frozen fries on a baking sheet in a single layer. Bake according to package directions (usually 425°F, 20-25 minutes), flipping once halfway. For extra crispiness, toss fries with a little oil and a pinch of salt before baking.
- In a small saucepan, melt butter over medium-low heat. Add minced garlic and cook, stirring, for 1-2 minutes until fragrant. Pour in heavy cream, bring to a gentle simmer, and whisk in parmesan, salt, pepper, and nutmeg. Simmer 2-3 minutes until slightly thickened, whisking often. Adjust seasoning as needed.
- Once fries are golden, sprinkle with shredded cheddar and bacon bits. Return to oven for 2-3 minutes to melt the cheese. Top with green onions and dollops of sour cream.
- Plate the crispy parmesan crusted chicken, drizzle generously with garlic cream sauce, and add a pile of loaded fries on the side. Garnish with parsley or extra parmesan if desired.
Notes
For gluten-free, use GF panko, flour, and fries. Press the breading firmly onto the chicken for best crust. Let breaded chicken rest 5-10 minutes before frying for better adhesion. Air fryer method: cook chicken at 400°F for 10-12 minutes, flipping halfway. Fries can also be air fried. For a lighter sauce, use half & half or Greek yogurt. Store leftovers separately and reheat chicken and fries in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with loaded fries and sauce
- Calories: 700
- Sugar: 3
- Sodium: 1100
- Fat: 36
- Saturated Fat: 15
- Carbohydrates: 48
- Fiber: 4
- Protein: 38
Keywords: parmesan crusted chicken, garlic cream sauce, loaded fries, crispy chicken, comfort food, easy dinner, family meal, weeknight dinner, American chicken recipe, cheesy fries