Parmesan Crusted Chicken Garlic

This Parmesan crusted chicken with creamy garlic sauce is your next comfort classic. Juicy, golden chicken gets coated in crispy Parmesan and seared to perfection, then finished in the oven and paired with a silky garlic cream sauce. It's the perfect weeknight dinner or special meal to impress without stress. Ready in just 30 minutes, it's customizable, budget-friendly, and sure to become a favorite at your table.

Hey, friend! Get ready to sink your teeth into some serious comfort food with this Parmesan Crusted Chicken with Creamy Garlic Sauce! Imagine juicy, tender chicken breasts coated in a crispy, golden Parmesan crust, paired with a velvety garlic cream sauce that's so good you'll want to lick the plate. The nutty, cheesy crunch meets the rich, garlicky sauce in a flavor explosion that's like a warm hug from an Italian kitchen. I'm totally obsessed with making this for cozy dinners or when I want to impress without spending hours cooking. Inspired by recipes from Cafe Delites and The Recipe Critic, this dish is a breeze to whip up and guaranteed to have everyone begging for seconds. Trust me, your kitchen's about to smell like pure heaven—let's get that skillet sizzling!

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Parmesan Crusted Chicken with Creamy Garlic Sauce

• Boneless Skinless Chicken Breasts: Tender and juicy, pounded thin for even cooking and maximum crust coverage. Thighs work too for a richer flavor.
• Parmesan Cheese: Freshly grated for a nutty, salty crust that bakes into a golden, crispy coating. Avoid pre-shredded for the best melt.
• Panko Breadcrumbs: Light and crunchy, they create a perfectly crisp crust that contrasts the tender chicken. Regular breadcrumbs work in a pinch.
• Italian Seasoning: A blend of herbs like oregano and basil that adds savory, Mediterranean flair to the crust.
• Garlic Powder: Enhances the crust with a warm, savory depth that complements the fresh garlic in the sauce.
• Eggs: Beaten to help the breadcrumb mixture stick, ensuring a solid, crunchy coating.
• Olive Oil: Used to pan-fry the chicken, giving it a golden crust and subtle richness.
• Unsalted Butter: Adds a silky, buttery base to the creamy garlic sauce, tying all the flavors together.
• Garlic: Minced fresh for a bold, aromatic punch in the sauce that's the star of the show.
• Heavy Cream: Creates a luscious, velvety sauce that coats the chicken beautifully without being too heavy.
• Cream Cheese: Softened to thicken the sauce and add a tangy richness that balances the garlic.
• Fresh Parsley: Chopped for a bright, herbaceous garnish and a subtle flavor boost in the sauce.

Instructions

Preheat Your Equipment:

Start by preheating your oven to 400°F to finish the chicken for that perfect crust. Heat a large oven-safe skillet over medium-high heat with 2 tablespoons olive oil. This ensures a golden sear and even cooking.

Combine Ingredients:

In a shallow bowl, mix panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and a pinch of salt. In another bowl, beat the eggs. Pound the chicken breasts to ½-inch thickness for even cooking. This step sets up the crispy, cheesy coating that's pure gold.

Prepare Your Cooking Vessel:

Ensure your skillet is hot and lightly oiled to prevent sticking. If you don't have an oven-safe skillet, prepare a baking sheet lined with parchment for transferring the chicken after searing.

Assemble the Dish:

Dip each chicken breast in the egg wash, letting excess drip off, then press into the breadcrumb-Parmesan mixture, coating both sides thoroughly. Place in the hot skillet and sear for 3–4 minutes per side until golden. Transfer the skillet (or chicken to a baking sheet) to the oven and bake for 8–10 minutes, until the chicken reaches 165°F internally.

Cook to Perfection:

While the chicken bakes, make the sauce. In a small saucepan over medium heat, melt 2 tablespoons butter. Add 2 teaspoons minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream, cream cheese, ¼ cup grated Parmesan, and a pinch of salt, cooking for 3–4 minutes until smooth and thickened. Stir in 1 tablespoon chopped parsley and keep warm on low.

Finishing Touches:

Remove the chicken from the oven and let it rest for 2–3 minutes to lock in juices. Spoon the creamy garlic sauce over the chicken or serve it on the side for dipping. Garnish with extra parsley and a sprinkle of Parmesan for a picture-perfect finish.

Serve and Enjoy:

Serve hot, slicing the chicken to show off that crispy crust and tender interior, with the creamy sauce drizzled or pooled alongside. It's a dinner that's sure to impress!

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Nutrition Facts

Servings: 4
Calories per serving: 450 kcal

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How to Serve Parmesan Crusted Chicken with Creamy Garlic Sauce

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Fresh Salads: Pair with a crisp Caesar or arugula salad with a lemon vinaigrette to cut through the richness of the sauce.
• Crusty Bread: Serve with warm garlic bread or a crusty baguette to mop up that creamy garlic sauce—pure bliss!
• Creamy Accompaniments: The sauce is the star, but a side of roasted garlic mashed potatoes complements it perfectly.
• Vegetable Sides: Roasted asparagus, green beans, or sautéed spinach add color and balance to the meal.
• As a Standalone: Slice the chicken and serve over a bed of mixed greens or pasta for a light yet satisfying main dish.

Presentation matters too! Plate the chicken with a generous drizzle of sauce, garnished with parsley and a dusting of Parmesan. Serve on sleek white plates or a rustic wooden board for a stunning, restaurant-worthy look.

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Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Prep Ahead: Bread the chicken and make the sauce up to a day ahead, storing separately in the fridge. Sear and bake when ready to serve.
• Spice It Up: Add a pinch of red pepper flakes or cayenne to the breadcrumb mix for a spicy kick, or mix in smoked paprika for depth.
• Dietary Adjustments: Use gluten-free panko and flour for a GF version. Swap cream and cheese for dairy-free alternatives like coconut cream and vegan cheese.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to crisp the crust. Store sauce separately.
• Double the Batch: Double the recipe for a crowd or meal prep. Freeze breaded, uncooked chicken for up to 2 months cook from frozen, adding 5 minutes.

FAQ Section

Q1: Can I substitute chicken breasts with thighs?

A1: Absolutely! Thighs are juicier and work great. Pound them thin and cook to 165°F. They may need an extra minute or two per side when searing.

Q2: Can I make this dish ahead of time?

A2: Yes, it's a great make-ahead recipe. Bread the chicken and prep the sauce a day ahead, refrigerate, and cook fresh. Reheat sauce gently before serving.

Q3: How do I store leftovers?

A3: Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to keep the crust crispy. Store sauce separately...

Frequently Asked Questions About Recipes

Can I substitute chicken breasts with thighs?

Yes, chicken thighs work wonderfully. Pound them evenly and cook to 165°F. They may need a bit more searing time.

Can I prepare this dish ahead of time?

Absolutely. You can bread the chicken and prep the sauce a day ahead. Refrigerate and cook when ready. Reheat the sauce gently.

How should I store leftovers?

Keep leftovers in an airtight container for up to 3 days. Reheat chicken in the oven at 350°F to keep it crispy. Store sauce separately.

Can this dish be frozen?

Yes! Freeze uncooked, breaded chicken for up to 2 months. Bake directly from frozen, adding about 5 extra minutes. Freeze sauce separately.

What's the best way to reheat this meal?

Reheat chicken in the oven at 350°F for 8–10 minutes. Warm the sauce slowly on the stovetop, stirring until smooth.

Can I use pre-grated Parmesan?

Freshly grated Parmesan gives the best texture and flavor. Pre-grated works, but avoid canned shelf-stable varieties.

Why is my crust falling off?

Make sure the coating is firmly pressed on and that the oil is hot before searing. Let excess egg drip off before breading.

Is the sauce necessary?

Not at all! The chicken is flavorful on its own. Serve with a side dip like marinara or ranch if you prefer something lighter.

Frequently Asked Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes! Chicken thighs offer a juicier result. Just pound them evenly and cook to 165°F, adding extra searing time if needed.

→ How far ahead can I prepare this dish?

You can prep the breaded chicken and garlic sauce a day in advance. Store separately in the fridge and cook fresh for best texture.

→ What's the best way to store leftovers?

Keep leftovers in an airtight container for up to 3 days. Reheat chicken in the oven at 350°F and warm the sauce gently on the stove.

→ Can I freeze this meal?

Yes. Freeze uncooked, breaded chicken for up to 2 months. Cook straight from frozen, adding 5 minutes. Freeze sauce separately.

→ Why is my crust not sticking well?

Ensure excess egg drips off before breading, and firmly press the crust on. Preheat oil before searing to help set the coating.

→ Do I have to use the garlic sauce?

No. The chicken is flavorful on its own. You can serve it with other dips like ranch, marinara, or a simple lemon wedge.

→ Can I use pre-grated Parmesan?

Freshly grated Parmesan melts better and gives a crispier crust. Pre-grated is acceptable, but avoid canned versions.