Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce recipe offers a delightful combination of crispy, golden-brown chicken breasts coated in a cheesy breadcrumb crust, topped with a rich and velvety garlic-infused cream sauce. Perfectly balanced with herbs and a creamy texture, this dish is an elegant yet approachable main course ideal for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably Panko)
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs (beaten)
- 2 tablespoons olive oil
Creamy Garlic Sauce
- 2 tablespoons butter
- 4 garlic cloves (minced)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). Using a meat mallet, flatten the chicken breasts to an even thickness to ensure uniform cooking.
- Make Coating Mixture: In a shallow bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
- Coat the Chicken: Dip each chicken breast into the beaten eggs, then dredge thoroughly in the Parmesan breadcrumb mixture, pressing gently to help it stick.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium heat. Add the coated chicken breasts and cook for 3 to 4 minutes on each side until they develop a golden brown crust.
- Bake the Chicken: Transfer the skillet into the preheated oven and bake for 15 to 18 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the chicken is cooked through.
- Prepare the Creamy Garlic Sauce: While the chicken bakes, melt the butter in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Whisk in the flour and cook for another minute to form a roux.
- Finish the Sauce: Gradually pour in the chicken broth, stirring constantly and bringing it to a simmer. Then add heavy cream and Parmesan cheese. Continue cooking for 2 to 3 minutes until the sauce thickens. Season to taste with salt and pepper.
- Serve: Remove the chicken from the oven, spoon the creamy garlic sauce over the top, garnish with chopped fresh parsley if desired, and serve immediately.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or whole milk.
- This dish pairs wonderfully with mashed potatoes, roasted vegetables, or pasta for a complete meal.
- Ensure the chicken is evenly flattened for uniform cooking and the best texture.
- Use an oven-safe skillet to easily transfer the chicken from stovetop to oven.
