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Parmesan Crusted Chicken Creamy Garlic Sauce

Parmesan Crusted Chicken Creamy Garlic Sauce

Parmesan Crusted Chicken Creamy Garlic Sauce offers a weeknight-friendly culinary triumph, transforming humble chicken into a restaurant-worthy delight. This recipe simplifies elegant dining at home, proving that incredible flavor doesn't require hours in the kitchen.
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Prep Time 40 minutes
Servings: 4 chicken breasts
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6-8 ounces each
  • 1 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian seasoning
  • to taste salt and freshly ground black pepper
  • 2 large eggs beaten
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large skillet
  • Shallow dish
  • Parchment paper or plastic wrap (optional)

Method
 

  1. If your chicken breasts are very thick, you can pound them slightly between two pieces of parchment paper or plastic wrap to an even thickness (about 3/4 inch). This ensures they cook evenly. Pat the chicken breasts completely dry with paper towels; this is crucial for the Parmesan crust to adhere well.
    4 boneless, skinless chicken breasts
  2. In a shallow dish, combine the flour, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the grated Parmesan cheese with an additional pinch of salt and pepper.
    1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried Italian seasoning, to taste salt and freshly ground black pepper, 1 cup grated Parmesan cheese
  3. Dredge each chicken breast in the seasoned flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat both sides of the chicken generously with the Parmesan cheese mixture, pressing gently to ensure the cheese sticks.
    4 boneless, skinless chicken breasts, 1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried Italian seasoning, to taste salt and freshly ground black pepper, 2 large eggs, 1 cup grated Parmesan cheese
  4. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, carefully place the coated chicken breasts in the skillet. Cook for 4-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
    2 tablespoons olive oil, 2 tablespoons unsalted butter, 4 boneless, skinless chicken breasts
  5. Reduce the heat to medium. Add the minced garlic to the same skillet (if there's excessive oil, you can carefully drain some off, leaving about 1 tablespoon). Sauté the garlic for about 1 minute, until fragrant, being careful not to burn it.
    4 cloves garlic
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Cook, stirring occasionally, for 3-5 minutes, or until the sauce has thickened to your desired consistency. Season the sauce with salt and pepper to taste.
    1/4 cup chicken broth, 1 cup heavy cream, to taste salt and freshly ground black pepper
  7. Return the cooked Parmesan crusted chicken to the skillet and spoon the creamy garlic sauce over the top. Garnish with fresh chopped parsley. Serve immediately.
    4 boneless, skinless chicken breasts, 1 cup heavy cream, 2 tablespoons fresh parsley

Notes

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Freezing is not recommended.