Parmesan Crusted Chicken Garlic

This golden-crusted Parmesan chicken with creamy garlic sauce has become my go-to dinner for both weeknights and special occasions. The crispy exterior gives way to juicy meat inside, while the velvety sauce takes it to restaurant-quality levels with minimal effort.

I first created this recipe when trying to impress my in-laws during their first visit to our home. The empty plates and requests for seconds told me everything I needed to know, and it's been in my regular rotation ever since.

• Boneless skinless chicken breasts The foundation of our dish. Look for even sized pieces about 1-inch thick for perfect cooking.
• All purpose flour Creates the base for our crust and helps the other ingredients adhere to the chicken.
• Grated Parmesan cheese Adds a salty nutty crust. Freshly grated works best but pre-grated works in a pinch.
• Garlic powder Infuses the crust with aromatic flavor without burning like fresh garlic might.
• Onion powder Adds depth and savory notes that complement the garlic beautifully.
• Unsalted butter The base of our luxurious sauce. Using unsalted lets you control the final flavor.
• Heavy cream Creates that silky mouthfeel that makes the sauce irresistible.
• Fresh minced garlic For the sauce, fresh provides the best flavor punch. Look for firm cloves without any green sprouts.

How To Make Parmesan Crusted Chicken Garlic

Prepare the chicken

Begin by patting the chicken breasts completely dry with paper towels. This ensures the coating sticks properly and creates a better crust. If the breasts are particularly thick, consider butterflying them or pounding to an even thickness of about 1 inch for more consistent cooking.

Create the coating

Mix the flour, Parmesan, garlic powder, onion powder, salt and pepper in a shallow bowl until completely combined. The Parmesan should be distributed evenly throughout the mixture to ensure every bite has that savory cheese flavor.

Coat the chicken

Press each chicken breast firmly into the mixture, flipping several times to create an even coating on all sides. For an extra thick coating, you can press the chicken into the mixture twice. Shake off any excess coating before placing on the baking sheet.

Bake to perfection

Arrange the coated chicken on your parchment-lined baking sheet with at least an inch between pieces to allow air circulation. Bake until the internal temperature reaches 74°C and the exterior develops a beautiful golden crust, approximately 15-20 minutes depending on thickness.

Create the sauce

While the chicken bakes, melt butter in a saucepan over medium heat until it begins to foam slightly. Add the minced garlic and cook just until fragrant but not browned, about 60 seconds. Garlic burns easily and becomes bitter, so watch it carefully.

Finish the sauce

Pour in the heavy cream while whisking constantly to prevent any separation. Add salt and pepper, then continue stirring until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes. The sauce should be silky smooth but not overly thick.

My favorite part of this dish is the moment the Parmesan begins to turn golden in the oven, filling the kitchen with an irresistible aroma that draws everyone to the kitchen. My daughter now recognizes this smell from her bedroom and comes running to help plate the final dish.

Making Ahead and Storage

This chicken reheats beautifully, making it perfect for meal prep. After cooling completely, store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the chicken in a 180°C oven for 10-15 minutes until warmed through. Gently reheat the sauce in a saucepan over low heat, adding a splash of cream if needed to restore its silky consistency.

Perfect Pairings

This Parmesan crusted chicken pairs wonderfully with simple sides that won't compete with its rich flavors. I love serving it with roasted asparagus or steamed green beans that can be dragged through the extra sauce. For a heartier meal, consider garlic mashed potatoes or a light lemon parsley rice. A crisp green salad with a simple vinaigrette provides a refreshing contrast to the richness of the dish.

Customizing Your Chicken

Feel free to personalize this recipe to suit your taste preferences. For a spicier version, add a pinch of cayenne pepper to the coating mixture. If you prefer a more herb-forward flavor, add a teaspoon of dried Italian herbs to the coating. For a lighter version, you can use half and half instead of heavy cream in the sauce, though it won't be quite as rich. When entertaining guests with dietary restrictions, this recipe works beautifully with gluten-free flour blend as a direct substitute.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work wonderfully as a substitute. They may require a slightly longer cooking time (about 5-7 minutes more), but often result in juicier meat. Just ensure the internal temperature reaches 74°C before serving.

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

The most reliable method is using a meat thermometer to check that the internal temperature has reached 74°C (165°F). Visually, the crust should be golden brown and the meat should be white throughout with no pink areas when sliced.

→ Can I make this dish ahead of time?

While it's best served fresh, you can prepare the Parmesan coating mix in advance. For the best texture, coat and bake the chicken just before serving. The sauce can be made ahead and gently reheated, though you might need to add a splash of cream to restore its consistency.

→ What sides pair well with this chicken dish?

This versatile main course pairs beautifully with roasted vegetables, mashed potatoes, steamed asparagus, or a fresh garden salad. For a complete meal, consider serving it over pasta or with a side of garlic bread to soak up the delicious sauce.

→ Can I make this dairy-free?

For a dairy-free version, substitute the Parmesan with nutritional yeast or dairy-free Parmesan alternative. Replace the butter with olive oil or dairy-free butter, and use coconut cream instead of heavy cream. The flavor profile will change slightly, but it will still be delicious.

→ How can I make the crust extra crispy?

For an extra-crispy crust, try lightly pan-searing the coated chicken in olive oil for 2-3 minutes per side before baking. You could also spritz the coated chicken with a light coating of cooking spray before baking, or switch to the broiler for the final 2-3 minutes of cooking time.