Effortless Chicken Garlic Parmesan

This crispy chicken nestled in a velvety garlic parmesan sauce has become my weeknight dinner hero. When time is short but I refuse to compromise on flavor, this dish consistently delivers restaurant-quality results with minimal effort.

I discovered this recipe during a particularly hectic week when takeout was tempting but my budget disagreed. My family was so impressed they accused me of ordering from our favorite Italian restaurant and trying to pass it off as homemade!

• Ground black pepper adds a subtle heat that balances the richness
• Salt enhances all flavors and helps create a crispy crust
• Onion powder provides savory depth without the texture of fresh onions
• Garlic powder infuses the coating with aromatic flavor
• Parmesan cheese brings nuttiness and helps form a golden crust
• All purpose flour creates the perfect coating texture
• Skinless boneless chicken breasts are the ideal canvas for this dish

• Ground black pepper cuts through the richness of the sauce
• Salt brings the sauce flavors into harmony
• Fresh garlic cloves provide aromatic punch that dried cannot match
• Heavy cream creates luxurious body and silky texture
• Unsalted butter forms the rich foundation of the sauce

How To Make Effortless Chicken Garlic Parmesan

Prepare Your Station:

Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Preheat your oven to 200°C which ensures the chicken develops a golden crust while remaining juicy inside.

Create The Coating Mixture:

In a shallow bowl combine the flour Parmesan cheese garlic powder onion powder salt and pepper. Mix thoroughly until all spices are evenly distributed throughout the mixture. This uniform coating ensures consistent flavor in every bite.

Coat The Chicken:

Place each chicken breast into the coating mixture pressing gently to adhere. Flip and repeat until completely covered on all sides. Shake off any excess coating as too much can create a gummy rather than crispy texture.

Bake To Perfection:

Arrange the coated chicken pieces on your prepared baking sheet leaving space between each piece. Bake for 15 to 20 minutes until the coating turns golden brown and the internal temperature reaches 74°C. The chicken should have no pink remaining when cut into the thickest part.

Create The Sauce:

While the chicken bakes melt butter in a saucepan over medium heat. Once melted add minced garlic and cook for 30 seconds until fragrant but not browned. Pour in heavy cream salt and pepper then whisk continuously for 3 to 5 minutes until the sauce slightly thickens and coats the back of a spoon.

Serve With Style:

Place the golden baked chicken on warmed plates and generously spoon the garlic cream sauce over each piece allowing it to pool around the chicken. Serve immediately while the chicken is crisp and the sauce is warm.

The fresh garlic in the sauce is truly the heart of this recipe. I learned from my Italian grandmother that cooking garlic just until fragrant but not browned releases its sweetness without bitterness. Every time I make this sauce I remember watching her in the kitchen deftly whisking cream sauces while telling stories of her childhood in Naples.

Storage Solutions

This chicken dish will keep in an airtight container in the refrigerator for up to 3 days. For best results store the chicken and sauce separately to prevent the coating from becoming soggy. When reheating place the chicken on a baking sheet in a 175°C oven for 10 minutes until heated through then warm the sauce gently on the stovetop adding a splash of cream if needed to revive its consistency. Freezing is not recommended as the sauce can separate and the chicken coating becomes soggy upon thawing.

Easy Modifications

You can transform this recipe to suit dietary needs or available ingredients with simple swaps. For a lighter version use half and half instead of heavy cream though the sauce will be slightly less rich. Chicken thighs can replace breasts for more moisture and flavor just extend the cooking time by about 5 minutes. To add brightness incorporate a tablespoon of lemon zest into the coating mixture and finish the plated dish with a squeeze of fresh lemon juice. For an extra flavor dimension add a quarter cup of white wine to the sauce before the cream reducing it by half first.

Serving Suggestions

This versatile chicken pairs beautifully with numerous sides. For a complete meal serve alongside roasted asparagus or green beans which provide textural contrast and vibrant color. A simple arugula salad dressed with lemon and olive oil cuts through the richness. For heartier appetites offer garlic butter linguine or crusty bread to soak up the delicious sauce. A chilled glass of unoaked Chardonnay or Pinot Grigio complements the creamy flavors without overwhelming the delicate garlic notes.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work wonderfully in this dish. They may require slightly longer cooking time (20-25 minutes) but offer more moisture and flavor. Check internal temperature reaches 74°C (165°F) before serving.

→ How can I make this dish lighter?

To lighten the dish, use half-and-half instead of heavy cream, reduce the butter by half, and opt for a light coating of cooking spray rather than butter for the chicken. The flavor will still be excellent with fewer calories.

→ What sides pair well with this chicken?

This chicken pairs beautifully with pasta, roasted vegetables, or a fresh green salad. For a complete meal, try serving with steamed broccoli and angel hair pasta that can soak up the delicious garlic cream sauce.

→ Can I prepare any components ahead of time?

You can mix the dry coating ingredients ahead of time and store in an airtight container. The chicken can be coated up to a few hours ahead and refrigerated until ready to bake. The sauce is best made fresh just before serving.

→ Is there a dairy-free alternative for this dish?

For a dairy-free version, replace Parmesan with nutritional yeast in the coating, and substitute the butter and cream with dairy-free butter and full-fat coconut milk. The flavor profile will be different but still delicious.

→ How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 74°C (165°F) and the juices run clear. If you don't have a meat thermometer, cut into the thickest part to ensure there's no pink remaining.