Crispy Chicken In Creamy Garlic Parmesan Sauce Weeknight Winner
This Street Corn Chicken Rice Bowl is a flavor-packed, quick dinner idea that combines juicy spiced chicken, charred corn, creamy elote-style sauce, and fluffy rice. Inspired by traditional Mexican street corn, this customizable dish is perfect for busy weeknights, meal prep, or feeding a crowd. Layer with your favorite toppings like avocado, lime, and cotija cheese for a delicious bowl you’ll make again and again.
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (panko or regular)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 eggs, beaten
- 3 tablespoons olive oil
For the garlic cream sauce:
- 2 tablespoons butter
- 6 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
Pound chicken breasts to even thickness using a meat mallet or rolling pin. Season with salt and pepper.
In one shallow bowl, beat the eggs. In another bowl, combine Parmesan cheese, breadcrumbs, garlic powder, and paprika.
Dip each chicken breast into the egg, then coat with the Parmesan breadcrumb mixture, pressing gently to help it stick.
Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 4–5 minutes per side or until golden brown and fully cooked. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant.
Whisk in the flour and cook for 1 minute to form a roux.
Gradually add the chicken broth, whisking continuously to prevent lumps. Stir in the heavy cream and Parmesan cheese. Simmer until thickened, about 3–5 minutes. Season with salt and pepper to taste.
Return the cooked chicken to the skillet, spoon the sauce over the top, and let it warm through for a few minutes.
Garnish with chopped parsley if desired and serve hot, optionally with rice, pasta, or roasted vegetables.
Notes
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Meal Prep Tip: Store each component separately for the best texture when reheating.
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Low-Carb Option: Swap rice for cauliflower rice and reduce the corn portion.
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Cheese Substitution: Use feta if cotija isn’t available.
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Make it Vegan: Use roasted chickpeas and vegan mayo/cheese alternatives.
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Spice Adjustment: Control the heat by reducing or increasing chili powder or adding hot sauce.
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Flavor Boost: A squeeze of fresh lime before serving brightens up the entire dish.