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Crispy Garlic Parm Chicken

  • prep time: 20 min
  • total time: 55 min
  • serves: 4 people
  • calories: 377 1 serving
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Get ready for incredibly flavorful and moist Crispy Garlic Parm Chicken! This easy recipe features a smart technique where Campbell's® Condensed Garlic Parmesan with Herbs Soup isn't just a sauce, but a key ingredient used to coat the chicken before it's breaded with crispy panko. This unique step infuses the chicken with delicious garlic parmesan flavor from the inside out, ensuring every bite is juicy and tender. Cooked to golden perfection and then served with a simple yet elegant pan sauce made with the remaining soup, white wine, and lemon zest, this Crispy Garlic Parm Chicken is a family-friendly dish that's packed with flavor.

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Ingredients

  • 2 tablespoons all purpose flour
  • 1 1/2 cups plain panko
  • 2 tablespoons chopped fresh parsley
  • 1 can (10.5 ounces) Campbell's® Condensed Garlic Parmesan with Herbs Soup (amount divided in recipe steps below)
  • 1/2 cup milk
  • 1 1/4 pounds thin-sliced skinless boneless chicken breast
  • 2 tablespoons vegetable oil (plus more as needed)
  • 1 tablespoon butter
  • 1 large shallot or 1 small yellow onion, chopped (about 1/2 cup)
  • 1/2 cup dry white wine (we used sauvignon blanc)
  • 1 teaspoon grated lemon zest

Instructions

  • Tips

    • To bake the chicken in the oven, coat and refrigerate the chicken as shown.  Meanwhile, heat the oven to 400°F.  Spray a clean rimmed baking sheet with cooking spray.  Place the chicken onto the baking sheet and spray with more cooking spray.  Bake for 20 minutes or until the chicken is golden brown and done.  Prepare the sauce as shown and serve with the chicken.
  • Step 1

    Place the flour onto a plate.  Mix the panko and parsley on another plate. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. 

  • Step 2

    Season the chicken with salt and pepper.  Coat the chicken with the flour, dip the chicken into the soup mixture, then coat with the panko mixture and place, single layer, onto a baking sheet.  Refrigerate for 20 minutes (to help the panko mixture stick to the chicken).

  • Step 3

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 3 minutes on each side or until golden brown and cooked through (you'll need to cook in batches, so add more oil as needed).  Transfer the cooked chicken to a clean baking sheet and keep warm in a 300°F. oven.

  • Step 4

    Wipe the skillet clean. Melt the butter in the skillet over medium-high heat.  Add the shallot and cook for 2 minutes or until tender-crisp, stirring occasionally. Add the wine and cook for 2 minutes or until reduced by half.  Add the remaining soup and milk and the lemon zest and cook until hot, stirring occasionally. To serve, spoon the sauce over the chicken.

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Calories 377
Total Fat 15 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 592 mg
Total Carb 28 g
Dietary Fiber 1 g
Sugar 5 g
Protein 25 g
Vitamin D 2 %DV
Calcium 5 %DV
Iron 3 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.