Parmesan Crusted Chicken With Creamy Garlic Sauce
Crisp, golden-baked chicken breasts encrusted with savory Parmesan and aromatic spices, draped in a luscious garlic-cream sauce—an elegant yet effortless entrée perfect for any night of the week.
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper
For the Creamy Garlic Sauce
½ cup (1 stick) unsalted butter
2 cloves garlic, minced
¼ cup heavy cream
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
1️⃣ Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2️⃣ In a shallow dish, whisk together the flour, Parmesan, garlic powder, onion powder, salt, and pepper until evenly combined.
3️⃣ Pat the chicken breasts dry with paper towels. Dredge each breast in the Parmesan-flour mixture, pressing gently so the coating adheres on all sides. Shake off any excess.
4️⃣ Arrange the coated chicken on the prepared baking sheet. Bake for 15–20 minutes, or until the crust turns golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
5️⃣ While the chicken bakes, prepare the sauce: melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté just until fragrant, about 30 seconds (do not let it brown).
6️⃣ Whisk in the heavy cream, salt, and pepper. Reduce heat and simmer for 2–3 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
7️⃣ Transfer the baked chicken to serving plates and spoon the warm garlic-cream sauce generously over each breast. Serve immediately.
Notes
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Extra Crunch: For an even crisper crust, broil the chicken for the final 1–2 minutes of baking—watch closely to avoid burning.
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Sauce Variations: Substitute half-and-half for heavy cream if you prefer a lighter sauce, or stir in a pinch of red pepper flakes for heat.
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Make-Ahead: The sauce can be prepared up to 1 hour in advance; reheat gently over low heat, adding a splash of cream if it becomes too thick.
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Serving Suggestions: Pair with roasted vegetables, sautéed spinach, or a simple mixed green salad to balance the richness.
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Storage: Leftovers keep in the refrigerator for up to 3 days. Reheat chicken and sauce separately over low heat for best texture.