Parmesan Crusted Chicken Garlic Sauce (Print Version)
Golden crusted chicken topped with velvety garlic parmesan sauce perfect for weeknight dinners.
# What You’ll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup grated Parmesan cheese
03 - 1 cup panko breadcrumbs
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons milk
10 - 3 tablespoons olive oil
→ For the Creamy Garlic Sauce
11 - 2 tablespoons unsalted butter
12 - 4 cloves garlic, minced
13 - 1 tablespoon all-purpose flour
14 - 1 cup chicken broth
15 - 1 cup heavy cream
16 - 1/3 cup grated Parmesan cheese
17 - Salt and pepper, to taste
18 - 2 tablespoons chopped fresh parsley (optional)
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a shallow bowl, whisk together eggs and milk. In a separate bowl, mix Parmesan cheese, panko breadcrumbs, garlic powder, Italian herbs, salt, and black pepper.
03 - Pat chicken breasts dry. Dip each breast into the egg mixture, then coat thoroughly in the Parmesan-panko mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown. Transfer to the prepared baking sheet.
05 - Bake chicken in the preheated oven for 15-18 minutes, or until cooked through (internal temperature 165°F).
06 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
07 - Sprinkle flour over the garlic and stir for 1 minute. Gradually whisk in chicken broth and bring to a simmer.
08 - Stir in heavy cream and grated Parmesan. Simmer, stirring, until thickened (3-4 minutes). Season with salt and pepper to taste. Stir in parsley if using.
09 - Serve the Parmesan crusted chicken hot, generously topped with creamy garlic sauce.
# Expert Tips:
01 -
- The combination of crispy Parmesan crust and velvety garlic sauce makes every bite feel like something from a restaurant but comes together in under an hour
- Its the kind of dinner that makes people pause and take notice, turning an ordinary Tuesday into something worth savoring
02 -
- Searing before baking is the secret to that restaurant-quality crust, so do not skip that skillet step even when you are tempted to just bake it
- The sauce continues to thicken as it stands off the heat, so pull it a minute earlier than you think you need to
03 -
- Let the chicken rest for 5 minutes after baking so the juices redistribute instead of running out when you cut it
- Grate your own Parmesan from a wedge rather than buying pre-grated, the texture and flavor difference is remarkable