Parmesan Crusted Chicken Creamy (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Coating
02 -
65 grams all-purpose flour
03 -
50 grams grated Parmesan cheese
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
0.5 teaspoon salt
07 -
0.25 teaspoon black pepper
→ Sauce
08 -
4 tablespoons unsalted butter
09 -
240 milliliters heavy cream
10 -
2 cloves fresh garlic, minced
# Instructions:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper for easy cleanup.
02 -
Pat chicken breasts dry thoroughly with paper towels to ensure adherence of coating.
03 -
In a shallow dish, blend together flour, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until evenly combined.
04 -
Press each chicken breast firmly into the Parmesan-flour mixture, ensuring all sides are evenly coated for a uniform crust.
05 -
Arrange coated chicken on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes or until the coating is golden and the internal temperature of the chicken reaches 74°C.
06 -
While the chicken bakes, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until aromatic. Whisk in heavy cream, with a pinch of salt and black pepper, and simmer gently for 2 to 3 minutes until the sauce thickens slightly.
07 -
Transfer the baked chicken to serving plates and spoon the warm creamy garlic sauce generously over each portion. Garnish with additional grated Parmesan if desired.
# Notes:
01 -
For the crispiest crust, press the Parmesan mixture firmly onto the chicken before baking.
02 -
Simmer the cream sauce gently to thicken without causing it to split.
03 -
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
04 -
Pecorino Romano offers a robust alternative to Parmesan in the coating.
05 -
Chicken thighs can be used instead of breasts—adjust baking time to ensure they are thoroughly cooked.