Description
Crispy Chicken with Garlic Butter Sauce & Roasted Potatoes
“Crispy breaded chicken smothered in a rich garlic butter sauce, topped with melted cheese, and served with perfectly roasted potatoes!”
Ingredients:
For the Crispy Chicken:
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 egg, beaten
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1 tbsp olive oil
1 tbsp butter (for frying)
2 slices mozzarella or provolone cheese
For the Roasted Potatoes:
1 lb baby potatoes, halved
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
For the Garlic Butter Sauce:
3 tbsp butter
3 cloves garlic, minced
1/2 cup chicken broth
1/2 tsp lemon juice
1/2 tsp black pepper
1 tbsp fresh parsley, chopped
Instructions:
Prepare the Roasted Potatoes:
Preheat oven to 400°F (200°C).
Toss potatoes with olive oil, salt, pepper, garlic powder, and Italian seasoning.
Spread on a baking sheet and roast for 25-30 minutes until crispy and golden.
Bread & Cook the Chicken:
Dredge chicken in flour, dip in beaten egg, then coat in a mixture of panko, Parmesan, salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil and butter in a pan over medium heat.
Cook chicken for 3-4 minutes per side until golden brown and crispy.
Place mozzarella or provolone on top and cover for 1 minute to melt.
Make the Garlic Butter Sauce:
In a saucepan, melt butter and sauté minced garlic until fragrant.
Add chicken broth, lemon juice, and black pepper. Simmer for 3-4 minutes.
Assemble & Serve:
Drizzle garlic butter sauce over the crispy chicken.
Serve with roasted potatoes and garnish with fresh parsley.
Pro Tip: Add a squeeze of lemon for a fresh kick or some red pepper flakes for heat!
Step-by-Step Guide
1. Start the Potatoes: Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them with olive oil, salt, pepper, garlic powder, and Italian seasoning on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
2. Prepare the Chicken Station: Set up three shallow dishes. Place flour in the first. Beat the egg in the second. In the third, combine panko, grated Parmesan, salt, pepper, garlic powder, and Italian seasoning.
3. Bread the Chicken: Pat chicken breasts dry. Dredge each piece thoroughly in flour, shaking off excess. Next, dip completely in the beaten egg, letting excess drip off. Finally, press firmly into the panko-Parmesan mixture to ensure an even, thick coating.
4. Pan-Fry to Perfection: Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Once hot, add the breaded chicken. Cook for 3-4 minutes per side without moving, until deeply golden brown and cooked through. Top with cheese, cover the pan, and remove from heat to melt.
5. Craft the Sauce: In a small saucepan, melt 3 tbsp butter. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned. Pour in chicken broth, add lemon juice and black pepper. Simmer for 3-4 minutes until slightly reduced. Stir in fresh parsley.
6. Assemble: Plate the cheesy chicken, drizzle generously with the garlic butter sauce, and serve immediately with the roasted potatoes.
Serving Suggestions
This hearty dish is a complete meal. For a lighter option, pair it with a simple arugula salad dressed with lemon vinaigrette. The rich sauce is perfect for dipping, so crusty bread is a welcome addition. For a vibrant touch, garnish with extra chopped parsley or thinly sliced green onions.
How-to Summary
Roast seasoned potatoes. Bread chicken using a standard flour, egg, and panko-Parmesan crust. Pan-fry until golden, then top with cheese to melt. Simultaneously, make a simple sauce by sautéing garlic in butter, then simmering with broth and lemon. Drizzle sauce over the chicken and serve with potatoes.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work perfectly. Adjust cooking time by 1-2 minutes per side as needed, ensuring the internal temperature reaches 165°F.
How do I keep the breading from falling off? The key steps are patting the chicken dry before starting, shaking off excess flour after the first dredge, and letting the breaded chicken rest for 5 minutes before frying to set the crust.
Can I make this recipe ahead of time? You can bread the chicken and refrigerate it on a parchment-lined tray for up to 4 hours before cooking. The potatoes are best roasted fresh.
What can I substitute for panko? Regular breadcrumbs will work, but they yield a denser, less crispy texture. For a gluten-free option, use certified gluten-free panko or crushed gluten-free crackers.
How do I store and reheat leftovers? Store components separately in airtight containers for up to 3 days. Reheat chicken in an air fryer or oven (375°F) to maintain crispiness. Reheat sauce gently on the stovetop.
Common Mistakes to Avoid
Avoid overcrowding the pan when frying the chicken, as this steams the crust instead of crisping it. Do not move the chicken around in the pan until it’s time to flip. Ensure your oil/butter is hot before adding the chicken to prevent a greasy coating. When making the sauce, be careful not to burn the garlic, as it will turn bitter. Finally, do not skip letting the chicken rest for a few minutes after cooking; this allows the juices to redistribute.
Conclusion
This Crispy Chicken with Garlic Butter Sauce & Roasted Potatoes delivers restaurant-quality flavor and texture with a clear, manageable process. The combination of the crunchy, cheesy chicken with the savory, buttery sauce and herby potatoes is universally satisfying. By following the detailed steps and tips, you can consistently create an impressive and delicious weeknight dinner or a meal worthy of serving to guests. Enjoy the process and the fantastic results!