Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a deliciously crispy and flavorful dish featuring boneless, skinless chicken breasts coated in a Parmesan and panko breadcrumb crust. The chicken is pan-seared to a golden brown, then finished in the oven for juicy perfection, and topped with a rich, creamy garlic sauce. Garnished with fresh parsley, this meal is perfect for dinner and offers a comforting blend of textures and savory flavors.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons olive oil
- 2 tablespoons butter
Creamy Garlic Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter (for sauce)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray to prevent sticking.
- Prepare Coating Mixture: In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Stir well to blend all the flavors uniformly.
- Season Flour: In another shallow dish, place the all-purpose flour and season it with a pinch of salt and pepper to enhance flavor.
- Beat Eggs: In a third shallow dish, beat the two large eggs until they are well combined and smooth.
- Coat Chicken: Take each chicken breast and first dredge it in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs allowing excess to drip off. Finally, press the chicken breast firmly into the Parmesan-breadcrumb mixture until fully coated. Repeat this process for all pieces.
- Pan-Sear Chicken: Heat the olive oil and butter together in a large oven-safe skillet over medium heat. Once the butter is melted and bubbling, carefully add the coated chicken breasts. Cook them for 3-4 minutes on each side, or until the crust is golden brown and crisp.
- Bake Chicken: Transfer the skillet with the browned chicken directly into the preheated oven. Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Make Garlic Sauce: Meanwhile, melt 1 tablespoon of butter in a small saucepan over medium heat. Add the minced garlic and sauté for approximately 1 minute until fragrant, taking care not to burn the garlic.
- Simmer Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Add red pepper flakes if desired. Allow the sauce to simmer for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
- Serve: Remove the chicken from the oven, spoon the creamy garlic sauce generously over each piece, and garnish with freshly chopped parsley before serving.
Notes
- Ensure the chicken breasts are evenly coated for a consistent crispy crust.
- Use an oven-safe skillet to avoid transferring the chicken to another dish before baking.
- Red pepper flakes in the sauce add a nice subtle heat but can be omitted for a milder flavor.
- Check chicken doneness with a meat thermometer to prevent under or overcooking.
- Leftovers can be refrigerated and reheated carefully to retain crispiness and flavor.
