Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe

Introduction

Parmesan Crusted Chicken with Creamy Garlic Sauce is a flavorful and elegant dish that’s surprisingly easy to make at home. Crispy on the outside and tender inside, it’s complemented perfectly by a rich, garlicky cream sauce. This recipe is sure to become a family favorite for weeknight dinners or special occasions.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs (Panko or regular)
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup heavy cream
• 4 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
3. Step 3: In one bowl, whisk the eggs. In another bowl, combine the Parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper.
4. Step 4: Dip each chicken breast into the egg mixture, allowing excess to drip off. Then dredge in the breadcrumb mixture, pressing gently to coat well.
5. Step 5: Arrange the coated chicken breasts on the prepared baking sheet. Drizzle with olive oil to help the crust crisp up.
6. Step 6: Bake for 25-30 minutes, until the chicken is cooked through and the coating is golden brown.
7. Step 7: While the chicken bakes, heat a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
8. Step 8: Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
9. Step 9: Remove the chicken from the oven and let it rest a few minutes. Serve topped with the creamy garlic sauce.
10. Step 10: Garnish with fresh parsley for a fresh burst of flavor and color before serving.

Tips & Variations

• For extra crunch, use Panko breadcrumbs instead of regular breadcrumbs.
• Try adding a pinch of red pepper flakes to the breadcrumb mixture for a subtle spicy kick.
• If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
• Use fresh grated Parmesan cheese for the best flavor and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to maintain crispness, or warm in a skillet over low heat. The creamy sauce can be reheated separately on the stovetop, stirring gently to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well with this recipe. They may require a few extra minutes in the oven to reach the proper internal temperature.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). Using a meat thermometer is the most reliable way to ensure it’s cooked safely without drying out the chicken.

Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe

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4.8 from 150 reviews

Parmesan Crusted Chicken with Creamy Garlic Sauce is a flavorful and crispy baked chicken dish featuring a crunchy Parmesan and breadcrumb coating, paired with a rich and velvety garlic cream sauce. This easy-to-make recipe is perfect for a comforting weeknight dinner or an impressive meal to share with family and friends.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs (Panko or regular)
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Creamy Garlic Sauce

• 1 cup heavy cream
• 4 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure even cooking and easy cleanup.
2. Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides lightly with salt and pepper for balanced flavor.
3. Prepare the Breading Station: In one bowl, whisk the eggs until smooth. In a separate bowl, mix the grated Parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper to create the flavorful crust mixture.
4. Coat the Chicken: Dip each chicken breast into the egg wash, allowing any excess to drip off, then thoroughly dredge in the Parmesan breadcrumb mixture, pressing gently to ensure the coating adheres well.
5. Arrange on Baking Sheet: Place the breaded chicken breasts on the prepared baking sheet. Drizzle or brush with olive oil on top to promote crispiness and golden color during baking.
6. Bake the Chicken: Bake the chicken in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
7. Sauté Garlic for Sauce: While the chicken bakes, heat a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, to bring out its aromatic flavor.
8. Make the Creamy Garlic Sauce: Pour in the heavy cream to the sautéed garlic and simmer gently for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
9. Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes to retain its juices. Serve each chicken breast drizzled generously with the creamy garlic sauce.
10. Garnish: Sprinkle freshly chopped parsley over the plated chicken for a burst of color and fresh flavor before serving.

Notes

• Use Panko breadcrumbs for an extra crispy crust.
• Ensure chicken breasts are of even thickness for uniform cooking; consider pounding them gently if needed.
• You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich and less thick.
• Allow chicken to rest after baking to keep it juicy and tender.
• The sauce can be made ahead and reheated gently before serving.

Keywords: Parmesan crusted chicken, creamy garlic sauce, baked chicken recipe, easy chicken dinner, crispy chicken breasts