Parmesan Crusted Chicken Garlic (Printable Recipe)
Juicy chicken with crispy Parmesan crust and creamy garlic sauce. A cozy, flavorful 30-minute meal.
# Ingredients You'll Need:
→ Chicken and Coating
01 -
4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
02 -
2 large eggs, beaten
03 -
1 cup panko breadcrumbs
04 -
3/4 cup freshly grated Parmesan cheese
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon kosher salt
→ For Searing
08 -
2 tablespoons olive oil
→ Garlic Cream Sauce
09 -
2 tablespoons unsalted butter
10 -
2 teaspoons minced fresh garlic
11 -
3/4 cup heavy cream
12 -
2 ounces cream cheese, softened
13 -
1/4 cup freshly grated Parmesan cheese
14 -
1 tablespoon chopped fresh parsley
15 -
Pinch of salt
# Steps to Follow:
01 -
Preheat oven to 400°F. Heat a large oven-safe skillet over medium-high heat and add olive oil.
02 -
In a shallow bowl, combine panko, Parmesan, Italian seasoning, garlic powder, and salt. In another bowl, beat the eggs.
03 -
Dip each chicken breast into the beaten eggs, then press into the breadcrumb mixture until fully coated.
04 -
Place coated chicken in the hot skillet. Sear for 3–4 minutes per side until golden brown.
05 -
Transfer skillet to oven and bake for 8–10 minutes, or until internal temperature reaches 165°F.
06 -
While chicken bakes, melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute. Stir in heavy cream, cream cheese, Parmesan, and salt. Cook for 3–4 minutes until smooth. Stir in parsley and keep warm.
07 -
Remove chicken from oven and let rest 2–3 minutes. Serve hot with garlic cream sauce spooned over or on the side. Garnish with extra parsley and Parmesan.
# Extra Tips:
01 -
You can prep the chicken and sauce a day ahead. Store separately in the fridge and cook fresh before serving.
02 -
Add red pepper flakes or smoked paprika to the coating for a flavor variation.
03 -
Use gluten-free breadcrumbs and dairy-free alternatives for special dietary needs.
04 -
Leftovers reheat best in the oven to preserve the crust’s crispness.
05 -
Freeze breaded, uncooked chicken for up to 2 months. Cook from frozen with 5 extra minutes.