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Parmesan Crusted Chicken with Creamy Garlic Sauce

A golden, crispy piece of parmesan crusted chicken generously topped with creamy garlic sauce.
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Make restaurant-style Parmesan Crusted Chicken with a rich, homemade Creamy Garlic Sauce. This recipe delivers a crispy coating and a flavorful main course for your weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for searing
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese (for sauce)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Prepare the dredging stations: Place flour in one shallow dish. Whisk eggs in a second dish. In a third dish, combine Panko breadcrumbs, 3/4 cup of the grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
  3. Dredge each chicken breast first in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the breadcrumb mixture to coat completely.
  4. Heat olive oil and butter in a large, oven-safe skillet over medium-high heat. Sear the crusted chicken for 2-3 minutes per side until golden brown. This creates the crispy Parmesan crust.
  5. Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken and set aside, keeping warm.
  6. Prepare the Creamy Garlic Sauce: Reduce the heat under the skillet to medium-low. Add minced garlic to the remaining drippings and cook for 1 minute until fragrant. Do not let the garlic burn.
  7. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  8. Stir in the heavy cream and the remaining 1/4 cup of grated Parmesan cheese. Simmer gently, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Taste and adjust salt and pepper if needed.
  9. Serve the Parmesan Crusted Chicken immediately, spooning the Creamy Garlic Sauce generously over the top. Garnish with fresh parsley.

Notes

  • For an extra crispy coating, you can bake the chicken on a wire rack placed over the baking sheet instead of directly on the sheet.
  • If you do not have an oven-safe skillet, transfer the seared chicken to a standard baking dish before placing it in the oven.
  • To make this a low-carb option, substitute the flour with almond flour in the dredging process.

Nutrition

Find it online: https://cookingzenith.com/parmesan-crusted-chicken-with-creamy-garlic-sauce/