Parmesan Crusted Chicken And Creamy Garlic Sauce
Hey, friend! 💛 I’m about to share a recipe that’s going to knock your socks off—Parmesan Crusted Chicken with Creamy Garlic Sauce.
Trust me, you’re going to LOVE it! It’s the kind of meal that feels fancy enough for a dinner party but is actually super easy to make (no chef skills required) on this.
I’ve made this so many times myself, and every single time I make it, I’m reminded of how simple ingredients can turn into something ridiculously delicious.
The crispy, cheesy crust on the chicken pairs perfectly with that rich, creamy garlic sauce that I could honestly eat with a spoon. (Don’t judge, I know you’d do the same! 😜)
This dish is perfect for those nights when you want something comforting but don’t want to spend hours and hours in the kitchen.
So now, grab your apron, and let’s get started cooking. I promise this recipe will become one of your go-to favorites in no time.
Ready to make something amazing together? Then, let’s put our hands on it!
Why This Parmesan Crusted Chicken with Creamy Garlic Sauce is a Must-Try
This Parmesan Crusted Chicken with Creamy Garlic Sauce is everything you want in a dish—crispy, cheesy, and packed with rich, garlicky flavor.
The chicken gets perfectly golden and crispy on the outside while staying tender and juicy on the inside.
Topped off with a velvety garlic sauce that’s to die for, this meal is a total crowd-pleaser.
It’s super easy to make (just 30 minutes!), so you can impress guests without breaking a sweat.
Whether it’s a quick dinner or a special occasion, this recipe never disappoints. Trust me—you NEED to try this out!
How to Cook Parmesan Crusted Chicken with Creamy Garlic Sauce
Alright, let’s get cooking now! I promise this will be so easy, you’ll wonder why you didn’t make this sooner. Here’s how we do it:
Preheat Your Oven
Set your oven to 400°F (200°C). Give it a few minutes to heat up while you get everything ready.
Prepare the Chicken
Grab your chicken breasts and give them a quick pound to even them out (no need to go all Hulk on them). Season both sides with salt, pepper, and a sprinkle of garlic powder.
Make the Parmesan Coating
In a bowl, mix about 1 cup of grated Parmesan, ½ cup of breadcrumbs, and a pinch of dried herbs (like Italian seasoning).
Now, dip each chicken breast into the coating, pressing gently so it sticks. You’re basically turning that chicken into a crispy, cheesy masterpiece.
Cook the Chicken
Heat 2 tablespoons of olive oil in a pan over medium heat. Once it’s hot, add your chicken breasts and cook for about 3-4 minutes per side until golden brown. Don’t rush it—let that crispy crust form.
Finish in the Oven
Transfer the chicken to a baking sheet and pop it in the oven for 10-12 minutes to cook through. We want that chicken juicy, not dry—so don’t forget about it!
Make the Garlic Sauce
While your chicken’s baking, melt 2 tablespoons of butter in the same pan. Add 3 minced garlic cloves and sauté until fragrant (about 1 minute). Then, pour in 1 cup of heavy cream, and bring it to a simmer.
Let it thicken for about 3 minutes before stirring in a handful of Parmesan cheese. Taste it—if you’re like me, you’ll want to eat this sauce with a spoon.
Serve It Up
Once your chicken is golden and cooked through, drizzle that creamy garlic sauce on top. Add a sprinkle of parsley if you’re feeling fancy!
Now, sit back, relax, and enjoy the deliciousness you just created. See? Told you it was easy!
Common Mistakes to Avoid
Let’s keep this as flawless as your new favorite recipe, yeah? Here are some slip-ups to watch out for:
Not Pounding the Chicken Evenly
If your chicken isn’t even, some parts will cook faster than others. You don’t want a dry spot next to a juicy one!
So, give it a quick pound to flatten it out. Think of it as a mini workout for your chicken—no big deal.
Overcrowding the Pan
You know how sometimes we want to throw everything into the pan and call it a day? Resist the urge!
Crowding the pan makes your chicken steam instead of crisp up. Give it room to breathe (like we all need on a Monday morning).
Not Letting the Chicken Rest After Cooking
I know, you’re hungry, but resist the urge to cut into that chicken right away!
Let it rest for a few minutes after cooking to keep all those juices inside. Trust me, it makes all the difference.
Not Enough Garlic Sauce
This creamy garlic sauce is EVERYTHING. Don’t skimp on it! If you run out, don’t be afraid to make a little extra.
I’m not saying you should drown your chicken in it, but… well, maybe just a little more won’t hurt.
Burning the Garlic
Garlic is delicate, my friend! If you let it cook too long, it’ll turn bitter, and nobody wants that.
Keep an eye on it when you’re sautéing—about 1 minute is all it needs to release that glorious aroma.
Avoid these mistakes, and you’ll be all set to make this dish aka delicious.
Best Tips for Parmesan Crusted Chicken with Creamy Garlic Sauce
- Use Fresh Parmesan – Grated Parmesan from a block will give you a much better texture and flavor than pre-shredded stuff. Trust me, it’s worth the extra step!
- Don’t Skip the Resting Time for the Chicken – After cooking, let the chicken rest for a few minutes before cutting into it. This helps lock in those delicious juices, keeping it tender and juicy.
- Go Slow with the Garlic Sauce – When cooking the garlic, don’t rush it! Sauté it gently until it’s fragrant. If you let it get too brown, it’ll become bitter—yuck.
- Use a Meat Thermometer – If you’re unsure whether your chicken is fully cooked, a meat thermometer is your best friend. Aim for 165°F (75°C) to make sure it’s safe and juicy.
- Double the Sauce (Seriously) – The creamy garlic sauce is so good, you’ll want more of it. If you’re serving this with sides like potatoes or pasta, making a little extra sauce to pour over them is a game-changer.
Serving Suggestions
This dish is super versatile and pairs perfectly with a variety of sides. Here are a few ideas to elevate your meal:
- Roasted Vegetables – A mix of roasted carrots, broccoli, and zucchini makes a healthy, colorful side that complements the richness of the chicken.
- Garlic Mashed Potatoes – Creamy mashed potatoes with a hint of garlic are a match made in heaven with that creamy garlic sauce.
- Fresh Salad – A simple green salad with a light vinaigrette can help balance out the rich flavors of the chicken.
- Pasta – Serve it with some buttery pasta or even a pasta salad to soak up all that extra creamy garlic sauce!
- Crusty Bread – If you love sauce (and who doesn’t?), a slice of crusty bread to dip into the sauce will make this meal even more satisfying.
Storage and Freezing
If you happen to have any leftovers (which I highly doubt, but just in case!), here’s how to store them properly:
Storage
Let the chicken cool to room temperature before storing. Place the chicken and any leftover sauce in an airtight container and store them in the fridge for up to 3 days.
When reheating, I recommend doing so in a skillet over low heat to avoid drying out the chicken. You can also microwave it, but be sure to cover it to keep it moist.
Freezing
If you want to freeze your leftovers, it’s super easy! Wrap the chicken tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container.
The creamy garlic sauce can also be frozen in a separate container. Freeze both for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat gently in a skillet or oven.
Now you’ve got delicious leftovers ready to go for another meal! Enjoy!
Frequently Asked Questions (FAQs)
Can I use boneless, skinless chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work perfectly for this recipe. They’re a little juicier than chicken breasts, which can be a bonus if you love tender meat.
Can I make this recipe ahead of time?
Yes, you can! You can bread and cook the chicken ahead of time, then store it in the fridge. Just reheat it in the oven to crisp it back up before serving. You can also make the sauce ahead and store it in the fridge for up to 3 days.
Can I use a different kind of cheese?
Parmesan is key to the crispy crust and creamy sauce, but if you’re out, you can swap it with Pecorino Romano or Asiago for a slightly different flavor. Just keep in mind, it won’t be exactly the same.
Can I make the sauce dairy-free?
Yes! You can swap the heavy cream with coconut cream or a dairy-free alternative. Use a dairy-free butter substitute for the sauce as well. It may change the flavor a bit, but it’ll still be delicious.
What should I serve with this dish?
Great question! You can pair it with roasted veggies, garlic mashed potatoes, a fresh salad, or pasta. Anything light and fresh will balance out the rich, creamy chicken.
How do I make sure the chicken doesn’t dry out?
The key is to not overcook it! Using a meat thermometer will help you get it just right—aim for 165°F (75°C). Also, letting the chicken rest after cooking helps keep the juices inside
Can I make this without the creamy sauce?
Of course! If you’re not in the mood for the sauce, the Parmesan crusted chicken is delicious on its own. It’s still crispy, cheesy, and full of flavor. Just serve it with a squeeze of lemon for a fresh kick!
Got more questions? Feel free to ask in the comments!
Conclusion
So, now that you’ve got this amazing Parmesan Crusted Chicken with Creamy Garlic Sauce under your belt, I have to say—you’ll probably never go back to store-bought chicken again.
Seriously, once you taste that crispy, cheesy goodness, you’ll wonder why you even bothered with frozen meals in the first place!
Feel free to get creative with your version and share your photos with me! I’d love to see how it turns out for you.
And if you happen to impress any guests, I won’t be jealous… okay, maybe just a little.
Enjoy the process, enjoy the food, and enjoy being the best cook in the kitchen!??
You Might Also Want To Try Out These Delicious Ones…
- Garlic Cheesy Chicken Wraps
- Garlic Chicken Lo Mein
- Baked Parmesan Crusted Chicken with Mayo
- Creamy Garlic Butter Chicken in Parmesan Sauce
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Parmesan Crusted Chicken with Creamy Garlic Sauce
Ingredients
Ingredients:
- 4 boneless skinless chicken breasts
- 1 cup Parmesan cheese grated
- 1/2 cup breadcrumbs
- 1 egg beaten
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, mix Parmesan cheese and breadcrumbs. Season with salt and pepper.
- Dip chicken breasts into the beaten egg, then coat them in the Parmesan-breadcrumb mixture.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 3-4 minutes on each side until golden brown.
- Transfer the chicken to the oven and bake for 15 minutes, or until fully cooked (165°F internal temp).
- In the same skillet, sauté garlic for 1 minute, then add chicken broth and heavy cream. Simmer for 5-7 minutes until the sauce thickens.
- Serve the chicken with the creamy garlic sauce poured over top.
Notes
- For extra crunch, add more Parmesan to the crust mixture.
- You can use chicken thighs instead of breasts for a juicier result.
- Feel free to make extra garlic sauce to pour over mashed potatoes or pasta!
