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This Parmesan Crusted Chicken with Creamy Garlic Sauce has become my go-to recipe when I need to impress dinner guests without spending hours in the kitchen. The golden crust shatters delightfully with each bite, revealing juicy chicken beneath, while the velvety sauce brings everything together in perfect harmony.
I first made this dish when my in laws came for an impromptu dinner visit. They were so impressed they thought I had ordered takeout from an upscale restaurant. Now it has become our special occasion tradition whenever we have something to celebrate.
Ingredients
- Boneless skinless chicken breasts: Provide the perfect canvas for the flavorful coating. Look for evenly sized pieces for consistent cooking
- Grated Parmesan cheese: Creates that golden crispy crust. Use freshly grated for best flavor and melting properties
- All purpose flour: Helps the cheese adhere to the chicken while adding structure to the crust
- Garlic powder: Infuses the coating with savory depth. Always check for freshness by giving it a quick smell
- Onion powder: Complements the garlic with subtle sweetness. Store in a cool dark place for maximum potency
- Heavy cream: Forms the luxurious base for the sauce. Opt for full fat for the silkiest texture
- Fresh garlic cloves: Provide bright punchy flavor in the sauce. Choose firm bulbs without sprouting
- Butter: Creates richness in the sauce. I recommend unsalted so you can control the seasoning
How To Make Parmesan Crusted Chicken with Creamy Garlic Sauce
- Prepare The Coating:
- Combine flour, Parmesan, and seasonings in a shallow dish, mixing thoroughly to ensure even distribution of flavors. The Parmesan should be evenly distributed throughout the flour for consistent coating. Take time to break up any clumps for the most professional result.
- Prepare The Chicken:
- Pat chicken breasts completely dry with paper towels to remove excess moisture which would prevent proper crust formation. Press each breast firmly into the Parmesan mixture, ensuring complete coverage on all sides. The more thoroughly coated your chicken is, the more delicious crust you will have.
- Bake To Perfection:
- Arrange coated chicken on a parchment-lined baking sheet with space between pieces to allow air circulation. Bake at 400°F for exactly 15 to 20 minutes, checking internal temperature with a meat thermometer. The crust should be golden brown and crispy while the interior remains juicy.
- Create The Sauce:
- Melt butter slowly in a saucepan over medium heat until completely liquid but not browned. Add minced garlic and cook just until fragrant, about 30 seconds, being careful not to burn which would create bitterness. Whisk in heavy cream and seasonings, stirring constantly until the sauce coats the back of a spoon beautifully.
- Plate And Serve:
- Place chicken on warmed plates and drizzle sauce generously over each piece, allowing some to pool around the edges. The contrast between the crisp exterior and creamy sauce creates the perfect bite every time.
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My family particularly loves the creamy garlic sauce in this recipe. My daughter actually started requesting "chicken with the special sauce" for her birthday dinners after I first made it. The secret is cooking the garlic just enough to mellow its sharpness without losing that aromatic quality that makes everyone ask what smells so amazing.
Storing Leftovers
This Parmesan crusted chicken stays remarkably crispy when stored properly. Allow any leftovers to cool completely before transferring to an airtight container. The chicken will maintain its texture best if stored separately from the sauce. Refrigerate for up to 3 days. When reheating, place the chicken on a baking sheet in a 350°F oven for about 10 minutes to restore crispness. The sauce can be gently rewarmed in a small saucepan over low heat, whisking occasionally until smooth and heated through.
Easy Variations
While this recipe is perfect as written, there are several delicious ways to customize it to your preferences or pantry. Try adding Italian herbs like oregano and basil to the coating for a Mediterranean twist. For heat lovers, incorporate a pinch of cayenne or red pepper flakes into either the coating or the sauce. You can also transform this into a complete meal by serving the chicken and sauce over pasta, allowing the creamy garlic sauce to coat each strand. For a lighter version, substitute Greek yogurt for part of the heavy cream in the sauce.
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Serving Suggestions
This Parmesan crusted chicken truly shines when paired thoughtfully with complementary sides. For a complete meal, serve alongside roasted asparagus or broccoli that can soak up some of that wonderful sauce. A simple side salad with a light vinaigrette provides refreshing contrast to the rich chicken and sauce. For heartier appetites, consider serving over buttered egg noodles or with a side of garlic mashed potatoes. A glass of chilled Chardonnay or Pinot Grigio makes the perfect beverage pairing, cutting through the richness while complementing the savory flavors.
Frequently Asked Questions
- → How do I achieve a crispy Parmesan crust?
Ensure the chicken is dry before coating it in the Parmesan mixture, and press the coating firmly onto the chicken for an even crust. Broiling the chicken for the last 2–3 minutes of baking adds extra crispiness.
- → Can I prepare the garlic sauce ahead of time?
Yes, the garlic sauce can be cooked in advance and reheated gently over low heat before serving. Add a splash of cream if the sauce thickens too much.
- → What can I serve with Parmesan crusted chicken?
This dish pairs well with roasted vegetables, a light salad, or creamy mashed potatoes to complement the garlic sauce.
- → Can I substitute ingredients in the coating?
Yes, you can swap the all-purpose flour with almond flour for a gluten-free option. You can also experiment with adding herbs like thyme or paprika for unique flavor twists.
- → What is the best way to store leftovers?
Store any leftover chicken and sauce separately in airtight containers in the refrigerator. Reheat the chicken in an oven or air fryer to maintain its crispy texture.