Description
This Parmesan-Crusted Chicken with Creamy Garlic Sauce is a deliciously crispy and tender chicken recipe coated with a cheesy breadcrumb crust and served with a rich, creamy garlic sauce. Perfect for a comforting yet elegant weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts, halved into cutlets
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Creamy Garlic Sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare the Chicken: In a shallow bowl, mix the Parmesan cheese and breadcrumbs. Season the chicken cutlets with salt and black pepper, then coat them thoroughly in the Parmesan-breadcrumb mixture.
- Cook the Chicken: Heat the olive oil in a skillet over medium heat. Sear the coated chicken for 5-6 minutes on each side until the crust is golden brown and crispy.
- Bake the Chicken: Transfer the seared chicken to the preheated oven and bake for 10-12 minutes until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked through.
- Make the Sauce: Using the same skillet, melt the butter over medium heat and sauté the minced garlic for 1-2 minutes until fragrant. Stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Allow the sauce to simmer gently for 3-4 minutes until it thickens.
- Serve: Pour the creamy garlic sauce over the baked Parmesan-crusted chicken and serve immediately for a rich, flavorful meal.
Notes
- For extra crispiness, you can broil the chicken for an additional 1-2 minutes after baking, watching closely to prevent burning.
- Use freshly grated Parmesan cheese for the best flavor and texture in the crust and sauce.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, but the sauce may be less rich and thick.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- This recipe pairs well with steamed vegetables or a fresh green salad.
