Parmesan Crusted Chicken

This parmesan crusted chicken with creamy garlic sauce transforms simple ingredients into a restaurant-quality meal your whole family will request again and again. The crispy, cheesy coating paired with the velvety garlic sauce creates the perfect balance of textures and flavors that elevate ordinary chicken breasts into something truly special.

I first made this dish when I needed to impress my inlaws without spending hours in the kitchen. The combination of that golden parmesan crust and rich garlic sauce had everyone asking for the recipe before dinner was even finished.

Ingredients

For the Chicken

• 4 small to medium chicken breasts: providing the perfect portion size
• Salt and pepper: to taste for essential seasoning that builds flavor
• 2 tablespoons olive oil: for achieving that perfectly golden crust

For the Crispy Coating

• ½ cup grated Parmesan cheese: use freshly grated for best flavor and texture
• ½ cup panko breadcrumbs: offering superior crispiness compared to regular breadcrumbs

For the Creamy Garlic Sauce

• 3 to 4 cloves garlic: minced fresh is absolutely essential for the best flavor
• 1 cup light cream or heavy cream: creating that luxurious texture
• 1 tablespoon Italian seasoning or oregano: adding aromatic depth
• ½ cup Parmesan cheese: grated creating richness and thickening the sauce
• 1 cup spinach: chopped a nutritious optional addition that wilts beautifully into the sauce

Step-by-Step Instructions

Prepare the Chicken:

Season your chicken breasts generously with salt and pepper on both sides. This simple step is crucial as it builds the foundation of flavor for the entire dish. Make sure to really work the seasoning into the meat with your fingers.

Make the Coating:

Combine the Parmesan cheese and panko breadcrumbs in a shallow dish wide enough to fit a chicken breast. Mix thoroughly until completely combined. Press each chicken breast firmly into the mixture on both sides using gentle pressure to ensure the coating adheres well.

Sear the Chicken:

Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Place the coated chicken breasts carefully into the hot oil without overcrowding the pan. Cook for 3 to 4 minutes per side until you see a gorgeous golden crust forming. The cheese will begin to melt slightly and fuse with the breadcrumbs creating an incredible texture.

Prepare the Sauce:

Reduce the heat to medium low to prevent burning the garlic. Add minced garlic directly to the same skillet allowing it to cook in the flavored oil for about one minute until fragrant. Pour in the cream slowly stirring constantly to incorporate any browned bits from the pan bottom. Sprinkle in the Italian seasoning or oregano and stir well. If using spinach add it now watching as it wilts beautifully into the sauce. Add the Parmesan cheese and stir gently until it melts completely creating a velvety smooth sauce.

Finish Cooking:

Cover the skillet with a tight fitting lid to trap steam and heat allowing the chicken to cook through completely. Let it simmer gently for 8 to 10 minutes checking with a meat thermometer to ensure it reaches 165°F internal temperature. The sauce will continue to thicken during this time creating the perfect consistency.

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The secret to this dish is definitely the combination of panko and parmesan for the coating. I discovered this by accident when I ran out of regular breadcrumbs one night and had to improvise. The resulting texture was so superior that I've never gone back to my original recipe!

Sauce Variations

The basic cream sauce in this recipe is wonderfully adaptable. For a tangier version, add a tablespoon of Dijon mustard. If you prefer a hint of brightness, squeeze in some fresh lemon juice just before serving. For a more complex flavor profile, try adding a quarter cup of white wine before the cream, allowing it to reduce slightly. Each variation creates an entirely new experience while maintaining the dish's comforting essence.

Make Ahead Tips

This parmesan crusted chicken works beautifully as a make ahead meal. Prepare the chicken through the coating step up to 24 hours in advance and store covered in the refrigerator. When ready to cook, simply continue with the searing step. The sauce can also be made separately and stored for up to 3 days. Reheat it gently on low heat adding a splash of cream if needed to restore the proper consistency.

Serving Suggestions

While this dish is satisfying on its own, it pairs beautifully with simple sides that complement without competing. Try serving it with roasted asparagus drizzled with lemon juice or a side of buttery mashed potatoes to soak up the extra sauce. For a lighter option, a crisp green salad with a simple vinaigrette provides refreshing contrast to the rich chicken. During summer months, I love serving this alongside grilled zucchini or a fresh tomato salad.

Frequently Asked Questions

→ How do I get the chicken crispy?

Ensure the chicken breasts are evenly coated with the Parmesan and panko mixture, and sear them in a hot skillet with olive oil until golden brown on both sides.

→ Can I use an alternative to Parmesan cheese?

You can substitute Parmesan with Pecorino Romano or Parmesan blend, but the flavor might slightly vary.

→ What can be added to the sauce for extra flavor?

Add red pepper flakes for heat, fresh basil or parsley for freshness, or a splash of white wine for extra depth.

→ How do I know the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F. This guarantees it's safe to eat.

→ Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce separately, store in the fridge, and reheat before serving. Keep the crispy chicken warm in the oven to preserve its texture.