Parmesan Crusted Chicken with Creamy Garlic Sauce
A crispy Parmesan crust meets a rich, garlicky cream sauce in this quick, 30-minute weeknight dinner that satisfies everyone at the table. Perfect with pasta, rice, or veggies!
Equipment
- oven-safe skillet
- meat mallet for pounding chicken
- Shallow Dish for dredging
- saucepan for garlic sauce
- Measuring cups and spoons
- Tongs or spatula
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup finely grated Parmesan cheese
- 0.5 cup breadcrumbs (optional, for extra crispness)
- 1 tsp garlic powder
- 0.5 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 0.25 cup chicken broth
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Pound chicken to 1/2 inch thickness and season with salt and pepper.
- Combine Parmesan, breadcrumbs, garlic powder, and Italian seasoning in a shallow dish.
- Dredge chicken in Parmesan mixture, pressing to adhere the crust well.
- Heat olive oil in an oven-safe skillet. Sear chicken 2–3 minutes per side until golden.
- Transfer skillet to oven and bake for 15–20 minutes until internal temp reaches 165°F (74°C).
- In a saucepan, melt butter over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
- Add cream and chicken broth. Simmer 5–7 minutes until slightly thickened.
- Stir in lemon juice and more Parmesan if desired. Season with salt and pepper.
- Let baked chicken rest. Spoon garlic sauce over top and garnish with parsley if desired. Serve hot.
Notes
Use freshly grated Parmesan for the best crust and flavor. For extra crispness, add breadcrumbs to the coating. Don’t overcook the chicken—use a thermometer to hit 165°F. You can prep the crusted chicken ahead and bake it later. Leftovers store well for 3–4 days and reheat best in the oven.