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Parmesan crusted chicken with creamy garlic sauce has become a weeknight favorite in my kitchen for its crispy golden exterior paired with a rich luxurious sauce that feels restaurant worthy while using accessible pantry staples. The layers of garlic and parmesan guarantee you are in for a big flavor pay-off and make even a quick dinner feel truly special.
When I first served this after a long workday my husband raved so much it became a part of our monthly rotation and even my picky eater requests extra sauce every time
Ingredients
- Boneless skinless chicken breasts: Essential for juicy tender bites, look for plump even pieces
- All-purpose flour: Helps form an even crisp crust, a must for getting that desired golden color
- Grated parmesan cheese: Adds sharp savory depth, opt for freshly grated cheese if possible for the best flavor
- Garlic powder: Adds easy concentrated garlic aroma without moisture, look for a fresh fragrant jar
- Onion powder: Deepens the flavor backbone, select one without caking for best mixability
- Salt: Highlights all the other flavors, use kosher salt for consistency
- Black pepper: Brings warmth and balance, freshly cracked always provides better lift
- Butter: Forms the creamy base of the sauce, seek out unsalted to control the seasoning
- Heavy cream: Creates richness for a true restaurant feel, choose quality cream for smoothest results
- Fresh garlic: Provides punchy aromatic depth, make sure cloves are firm and fragrant
Step-by-Step Instructions
- Preheat and Prepare Baking Sheet:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius and line a baking sheet with parchment paper. This prevents sticking and helps with easy clean-up.
- Mix the Parmesan Breading:
- In a shallow dish, thoroughly combine the all-purpose flour, grated parmesan, garlic powder, onion powder, salt, and pepper. Use clean hands or a fork to break up any clumps for even coating.
- Coat the Chicken Breasts:
- Dry your chicken breasts with paper towels. Dip each piece in the parmesan-flour mixture, pressing down so every side is well coated. This layer creates the crunch and locks in juices.
- Bake the Chicken:
- Place the coated breasts onto your prepared baking sheet. Make sure the pieces do not touch so they crisp evenly. Bake for fifteen to twenty minutes depending on your oven and thickness of the breasts. You are looking for an internal temperature of at least one hundred sixty five degrees Fahrenheit. The exterior should become golden with some spots of browning.
- Craft the Creamy Garlic Sauce:
- While chicken bakes, set a saucepan over medium heat. Add the butter and melt fully. Stir in the minced garlic, letting it sizzle gently for one to two minutes to perfume the butter. Pour in the heavy cream plus salt and pepper. Stir constantly with a whisk to bring everything together. As the sauce heats, gently bubbles will form. Continue whisking till the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning as desired.
- Serve and Enjoy:
- Arrange each golden crusted chicken breast on plates. Generously spoon over the creamy garlic sauce, letting it pool. Serve hot for the best experience.
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My favorite ingredient is the fresh garlic in the sauce—when it sizzles in butter it makes the whole kitchen smell warm and inviting. It reminds me of the comfort foods my grandmother used to make but this is a little fancier and so easy for weeknights.
Storage Tips
Store leftover chicken and sauce separately in airtight containers in the fridge. The chicken will keep for up to three days. I find it best to reheat the sauce gently over low heat, adding an extra splash of cream if it has thickened. The chicken can be reheated in the oven at three hundred fifty degrees Fahrenheit for about eight minutes uncovered to restore the crisp coating.
Ingredient Substitutions
If you are out of heavy cream, a good substitute is half and half or even whole milk thickened with a touch of cream cheese. For a gluten free version, swap all-purpose flour with your favorite gluten free blend. You can also switch out parmesan for pecorino or asiago for a slightly different taste.
Serving Suggestions
This chicken is amazing with roasted asparagus or garlicky green beans. Sometimes I serve it on top of creamy mashed potatoes or with buttered noodles for extra comfort. If you have extra sauce, try drizzling it over steamed broccoli or even roasted potatoes.
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This is the kind of dish that always feels like a special treat even when you make it using ingredients you already have in your kitchen. I hope it brings your table as much happiness as it does mine.
Frequently Asked Questions
- → How can I get the chicken coating extra crispy?
Use a baking rack over your sheet pan to allow air circulation, ensuring even, crisp results on all sides.
- → Can I use pre-shredded Parmesan cheese?
Freshly grated Parmesan melts better and sticks more evenly, but pre-shredded can work in a pinch.
- → What can I substitute for heavy cream in the sauce?
You can use half-and-half or whole milk for a lighter version, though the sauce will be less rich.
- → Is it possible to make the sauce spicier?
Add a pinch of red pepper flakes or cracked black pepper to boost the sauce's heat to your liking.
- → What are good side dishes for this chicken?
Roasted vegetables, buttered noodles, rice, or quinoa all pair beautifully with the creamy sauce and savory chicken.