Description
This Parmesan-Crusted Chicken with Creamy Garlic Sauce is a deliciously crispy and juicy chicken dish coated in a Parmesan and breadcrumb crust, perfectly seared then baked to golden perfection. It’s served with a rich and velvety garlic cream sauce, making it an impressive yet easy meal ready in just 30 minutes, ideal for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts, halved into cutlets
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Creamy Garlic Sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the chicken later.
- Prepare the Chicken: In a shallow bowl, combine the grated Parmesan cheese and breadcrumbs. Season the halved chicken breasts with salt and black pepper, then press them into the Parmesan-breadcrumb mixture until fully coated.
- Cook the Chicken on Stovetop: Heat olive oil in a large skillet over medium heat. Add the coated chicken pieces and sear each side for 5 to 6 minutes until they’re golden brown and crispy. This step locks in moisture and creates the crust.
- Bake the Chicken: Transfer the seared chicken to the preheated oven and bake for 10 to 12 minutes. This ensures the chicken cooks through to an internal temperature of 165°F (75°C), resulting in tender and juicy meat.
- Make the Creamy Garlic Sauce: Using the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant. Stir in the heavy cream, remaining Parmesan cheese, salt, and black pepper. Simmer gently for 3 to 4 minutes until the sauce thickens and becomes creamy.
- Serve: Plate the crispy Parmesan-crusted chicken and generously spoon the creamy garlic sauce over the top. Serve immediately and enjoy this comforting and flavorful dish!
Notes
- Halving the chicken breasts into cutlets ensures quick and even cooking.
- Use freshly grated Parmesan for best flavor and better crust texture.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may not thicken as much.
- Make sure not to overcrowd the skillet when searing to maintain crispiness.
- Use a meat thermometer to ensure chicken reaches 165°F (75°C) for safe consumption.
