Description
Parmesan Crusted Chicken with Creamy Garlic Sauce is a delicious and easy-to-make dinner featuring crispy oven-baked chicken breasts coated in a golden Parmesan and panko breadcrumb crust, paired with a rich, velvety garlic cream sauce. This recipe balances elegant flavors with family-friendly appeal and can be prepared in under 45 minutes, making it perfect for both weeknights and special occasions.
Ingredients
Scale
Main Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2–3 fresh garlic cloves, minced
- 1/2 cup heavy cream
- 2 tablespoons butter (divided)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian herbs (dried or fresh, such as oregano, basil, thyme)
Optional Variations & Substitutions
- Gluten-free option: Use gluten-free breadcrumbs instead of panko
- Herb twist: Add fresh basil or thyme to breadcrumb mixture
- Spicy kick: Mix in paprika or red pepper flakes with Parmesan coating
- Chicken thighs: Substitute boneless thighs for breasts for juicier meat
- Dairy-free sauce: Use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan
Instructions
- Prepare the Chicken: Trim the chicken breasts to an even thickness for uniform cooking. Season both sides with salt, pepper, and Italian herbs.
- Make the Parmesan Crust: In a shallow dish, combine freshly grated Parmesan cheese, panko breadcrumbs, and a pinch of seasoning. Dip each chicken breast into melted butter or olive oil, then press firmly into the breadcrumb mixture, coating both sides generously.
- Bake the Chicken: Place the coated chicken breasts on a lightly greased baking sheet. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the crust is golden brown and the chicken is cooked through.
- Prepare the Creamy Garlic Sauce: While the chicken bakes, sauté minced garlic in 1 tablespoon butter over medium heat until fragrant. Slowly stir in heavy cream, salt, and pepper. Simmer gently until the sauce thickens to a smooth, velvety consistency.
- Combine and Serve: Once baked, let the chicken rest for 5 minutes. Plate the chicken breasts and generously spoon the creamy garlic sauce over the top. Garnish with fresh herbs or extra Parmesan as desired.
Notes
- Use fresh Parmesan cheese for a crispier and more flavorful crust.
- Double coating (butter then breadcrumbs) ensures a perfectly crispy crust.
- Pound chicken breasts to even thickness to guarantee even cooking.
- Simmer the garlic sauce gently; avoid boiling to prevent cream separation.
- Let cooked chicken rest before serving to lock in juicy tenderness.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 140 mg