Print

Crispy Parmesan-Crusted Chicken with Creamy Pink Peppercorn Sauce

Crispy Parmesan-Crusted Chicken - featured image
Print Recipe

A quick and easy recipe featuring juicy chicken breasts coated in a crispy Parmesan-panko crust, served with a creamy, slightly spicy pink peppercorn sauce. Perfect for weeknights or impressing guests without the fuss.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (medium-sized)
  • 1 cup finely grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ¾ cup heavy cream
  • 1 tablespoon crushed pink peppercorns
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Pat the chicken breasts dry with paper towels and lightly pound to an even thickness of about ¾ inch.
  2. Set up dredging stations: season flour with salt and pepper in one bowl, beaten eggs in a second bowl, and combine panko breadcrumbs with grated Parmesan cheese in a third bowl.
  3. Dredge each chicken breast in the flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the Parmesan-panko mixture to coat evenly.
  4. Heat butter and olive oil together in a large skillet over medium heat until butter foams but does not brown.
  5. Cook the coated chicken breasts in the pan for 4-5 minutes per side until the crust is deep golden and crisp. Adjust heat as needed to prevent burning.
  6. Remove chicken and keep warm. In the same pan, sauté minced garlic for about 30 seconds until fragrant.
  7. Pour in heavy cream, stirring to loosen browned bits. Add crushed pink peppercorns and lemon juice, then simmer gently for 3-4 minutes until sauce thickens slightly.
  8. Spoon the creamy pink peppercorn sauce over the chicken, garnish with chopped parsley if desired, and serve immediately.

Notes

Ensure chicken is dry before breading to keep crust crispy. Use a mix of butter and olive oil to prevent burning. Cook chicken in batches if needed to avoid overcrowding. Crush pink peppercorns fresh for best flavor. Let chicken rest after cooking to keep it juicy. If sauce thickens too much, add a splash of water or broth to loosen.

Nutrition

Keywords: crispy chicken, Parmesan crust, pink peppercorn sauce, easy chicken recipe, creamy sauce, weeknight dinner, quick chicken

Find it online: https://evabake.com/crispy-parmesan-crusted-chicken-recipe-with-creamy-pink-peppercorn-sauce-easy-guide/