Parmesan Crusted Chicken Garlic

This Parmesan crusted chicken transforms ordinary chicken breasts into a restaurant-quality meal that feels indulgent yet comes together quickly on busy weeknights. The crisp, cheesy coating perfectly complements the luxurious creamy garlic sauce, creating a comforting dish my family requests regularly.

I first made this recipe when trying to recreate my favorite restaurant dish at home, and it's since become our go-to celebration meal. The look on my husband's face when he takes that first bite is priceless every single time.

Ingredients

• Boneless skinless chicken breasts the foundation of our dish, choose even-sized pieces for consistent cooking
• Grated Parmesan cheese creates that irresistible golden crust with nutty flavor, use freshly grated for best results
• Breadcrumbs adds the perfect crunch, panko works wonderfully for extra crispiness
• Garlic powder provides aromatic flavor without burning like fresh garlic would in the coating
• Paprika adds subtle color and mild sweetness to the coating
• Eggs essential for binding the coating to the chicken, room temperature works best
• Olive oil for that perfect golden sear, use a good quality oil that can handle medium-high heat

• Butter creates the rich foundation for our sauce, use unsalted to control seasoning
• Fresh garlic cloves the aromatic heart of our sauce, fresh is non-negotiable here
• All-purpose flour thickens the sauce beautifully without lumps when added correctly
• Chicken broth adds depth and savory notes, homemade elevates this dish even further
• Heavy cream creates that luxurious silky texture that makes this sauce irresistible
• Parmesan cheese melts into the sauce adding richness and subtle tanginess
• Fresh parsley brightens the finished dish with color and freshness

Step-by-Step Instructions

Prepare the Chicken

Pound chicken breasts to even thickness using a meat mallet or heavy pan covered with plastic wrap. This crucial step ensures even cooking throughout and creates more surface area for that delicious crust. Aim for about half-inch thickness throughout.

Create the Coating Mixture

Combine Parmesan cheese, breadcrumbs, garlic powder, paprika, salt and pepper in a shallow dish. Mix thoroughly with your fingertips to ensure even distribution of seasonings. The texture should resemble damp sand when properly combined.

Dredge the Chicken

Dip each flattened chicken breast first in beaten eggs, letting excess drip off. Then press firmly into the Parmesan mixture, coating both sides completely. Use your fingers to press the coating onto the chicken, ensuring it adheres well.

Pan Fry to Perfection

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Place coated chicken carefully in the pan without crowding. Cook for 4 to 5 minutes until deeply golden, then flip with a thin spatula and cook another 4 to 5 minutes until cooked through and crispy.

Start the Sauce

In the same skillet with all those flavorful browned bits, melt butter over medium heat. Add minced garlic and cook for exactly one minute, stirring constantly until fragrant but not browned. This releases the essential oils without any bitterness.

Create the Roux

Sprinkle flour over the garlic butter, whisking constantly for a full minute. This cooks out the raw flour taste and forms the thickening base for our sauce. The mixture should look like a pale golden paste.

Build the Sauce

Gradually pour in chicken broth while whisking constantly to prevent lumps. Allow the mixture to come to a gentle simmer, which activates the thickening properties. Keep whisking until smooth and slightly thickened.

Finish the Sauce

Pour in the heavy cream and add Parmesan cheese, stirring continuously until the sauce coats the back of a spoon. This takes about 3 to 4 minutes of gentle simmering. Season thoughtfully with salt and pepper, tasting as you go.

Combine and Serve

Return the chicken to the skillet, nestling pieces into the sauce, or plate the chicken and generously spoon sauce over top. Garnish with fresh parsley for a pop of color and fresh flavor before serving immediately.

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The real secret to this dish is in how the Parmesan forms that incredible crust. I discovered by accident that letting the coated chicken rest for about 10 minutes before cooking helps the coating adhere better. My daughter now requests this for her birthday dinner every year, claiming no restaurant version compares to our homemade version.

Make-Ahead Options

This chicken reheats surprisingly well, making it perfect for meal prep. Prepare the entire dish, then refrigerate portions in airtight containers for up to 3 days. To reheat, place in a 325°F oven covered with foil for about 15 minutes until heated through. The microwave works in a pinch, but the coating won't stay as crisp. For best results, store the sauce separately and reheat it gently on the stovetop, adding a splash of cream if needed to restore its silky texture.

Ingredient Swaps

This recipe welcomes personalization while maintaining its comforting essence. Turkey cutlets work beautifully as a chicken alternative, while gluten-free breadcrumbs create an equally delicious crust for those with dietary restrictions. The sauce can be lightened by substituting half and half for heavy cream, though the texture will be slightly less rich. For a dairy-free version, use nutritional yeast instead of Parmesan in the coating and coconut cream with a splash of lemon in the sauce. Each variation maintains the spirit of the dish while accommodating different needs.

Perfect Pairings

The versatility of this dish extends to its accompaniments. For a classic presentation, serve over buttered egg noodles or alongside creamy risotto, allowing the sauce to coat each bite. Steamed asparagus or roasted brussels sprouts provide a delicious contrast in texture and brightness. For a lighter option, pair with a simple arugula salad dressed with lemon vinaigrette. The chicken also makes an incredible sandwich the next day, served cold or warmed on ciabatta with fresh greens and a smear of the reheated sauce.

Frequently Asked Questions

→ How do I prevent the coating from falling off the chicken?

Ensure the chicken is evenly flattened and dry before dredging. Press the coating firmly onto the chicken after dipping in the egg mixture.

→ Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan is ideal for better texture and flavor, but pre-grated can work in a pinch.

→ What can I substitute for breadcrumbs?

Panko crumbs work great for extra crunch. For a gluten-free option, try almond flour or crushed gluten-free crackers.

→ How can I make the sauce thicker?

Cook the sauce longer to reduce it, or add a little more flour when preparing the roux.

→ What sides go well with this dish?

Pasta, rice, mashed potatoes, or roasted vegetables all pair wonderfully with this creamy chicken dish.

→ Can I prepare this in advance?

You can prepare the chicken and sauce separately. Reheat gently before serving to maintain the sauce's creamy texture.