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Parmesan crusted chicken garlic is pure comfort wrapped in a golden crispy crust and finished with a silky garlic cream sauce The combo of tender chicken and Parmesan is a weeknight win that feels restaurant special but comes together in less than forty minutes At my place I first made this for a Friday dinner and now it is a go to when we want something quick yet impressive
My family always lights up when they smell this coming out of the oven That creamy sauce over the crunchy chicken is pure magic for my garlic fanatics and it tastes just as good as any local café special
Ingredients
- Boneless skinless chicken breasts: Choose plump even size pieces for juicy results
- All purpose flour: Helps the coating stick and forms the base for crispiness
- Finely grated Parmesan cheese: Look for real Parmigiano Reggiano for best flavor and texture
- Garlic powder: Adds mellow garlic note to both the crust and sauce use fresh for extra punch
- Onion powder: Boosts savoriness and balances garlic
- Salt: Essential for seasoning every layer use kosher for even distribution
- Ground black pepper: Gives subtle heat and aroma always choose freshly ground if you can
- Unsalted butter: Forms the base of the creamy sauce and lets you control saltiness
- Heavy cream: Makes the sauce luxuriously smooth use full fat for richness
- Minced garlic: Fresh cloves make all the difference in the sauce for deep garlicky bite
Step by Step Instructions
- Prepare the Oven and Pan:
- Set your oven to a hot two hundred Celsius and line a baking sheet with parchment for easy cleanup and perfectly crisp chicken
- Mix the Breading:
- Combine flour parmesan garlic powder onion powder salt and black pepper in a shallow dish Give it a good stir so every bite of chicken has an even flavorful coating
- Coat the Chicken:
- Pat the chicken breasts dry then dredge them in the flour and parmesan mix Press the coating onto every curve so you get lots of crunchy spots
- Bake the Chicken:
- Arrange the coated breasts with space between them on your tray Pop them in the oven and bake until golden and juicy about fifteen to twenty minutes Use a thermometer for safety the center should read at least seventy four Celsius
- Make the Creamy Garlic Sauce:
- While the chicken bakes melt butter gently in a saucepan Stir in minced garlic and let it just sizzle before adding heavy cream salt and black pepper Whisk for a couple minutes until the sauce turns glossy and just thick enough to coat a spoon
- Serve and Plate:
- Lay the baked chicken on your plates and pour the warm creamy garlic sauce straight over the top You want some sauce soaking into the crust and extra for dipping every bite
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My favorite part is honestly the real Parmesan in the crust Those golden edges where it hits the hot pan turn so nutty and crisp I remember serving this for my parents anniversary dinner and everyone thought I had secretly ordered takeout because the flavors were just that layered
Storage Tips
If you have leftovers let them cool uncovered on a rack to keep the crust from getting soggy Transfer to a container and refrigerate for up to two days The chicken reheats best in the oven at medium heat for about ten minutes Spoon leftover sauce over the top before reheating
Ingredient Substitutions
You can swap chicken breasts for thighs if you want richer flavor or cutlets for faster cooking No heavy cream Try half and half or even a splash of milk plus a pat of extra butter For the gluten free crowd rice flour works well instead of wheat based flour
Serving Suggestions
Pile the chicken on buttery mashed potatoes or serve with roasted green beans I love pouring extra garlic sauce on steamed broccoli for a two for one meal A light green salad with lemon vinaigrette cuts through the richness perfectly
Cultural and Historical Context
This dish is inspired by the Italian tradition of using Parmesan breadcrumbs for crisp coatings and France’s love of creamy pan sauces It’s not classic Italian or French but brings both flavors together in a way that feels familiar and nurturing Kind of reminds me of Sunday dinners while also being easy enough for a midweek treat
Frequently Asked Questions
- → How do I ensure the chicken is crispy?
To achieve crispiness, coat the chicken evenly in the Parmesan and flour mixture. Bake it at the right temperature and avoid overcrowding the baking sheet to allow proper air circulation.
- → Can I replace Parmesan cheese with another cheese?
Yes, you can substitute Parmesan with other hard cheeses like Pecorino Romano for a similar texture and flavor intensity.
- → How do I make the sauce thicker?
To thicken the sauce, cook it slightly longer over medium heat while stirring continuously, or add a small amount of cornstarch slurry if needed.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used instead. Keep in mind they may require slightly longer cooking times depending on their thickness.
- → How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or on the stovetop for the best results.
- → Can I make this dish gluten-free?
To make this dish gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure the Parmesan cheese and other ingredients are also gluten-free.