Pin it
Crunchy parmesan chicken dripping in smooth garlic cream sauce is a go-to in my home. It's got that crispy bite and velvety sauce that makes you think you ordered takeout, but you just grabbed stuff from your pantry. Garlic and parmesan make this dish pack a real punch and turn any hurried meal into something you'll want to brag about.
After a long day, I surprised my husband and he wouldn’t stop talking about it. Now it’s a staple and even my hard-to-please kid asks for loads of extra sauce.
Tasty Ingredients
- Fresh garlic: Gives a bold flavor hit, look for fat, fresh cloves that smell great
- Heavy cream: Brings all the cozy richness, splurge for good cream if you can
- Butter: Melts into the sauce for that creamy finish—unsalted lets you control flavor
- Black pepper: Balances everything out, freshly cracked wakes things up
- Salt: Makes all the flavors shine, try kosher for better coverage
- Onion powder: Rounds out the taste, choose one that’s not clumpy so it mixes easy
- Garlic powder: Packs in flavor without liquid, find one that still smells strong
- Grated parmesan cheese: Pops with sharp, nutty taste—freshly grated gives best results
- All-purpose flour: Builds up that crunchy crust—absolutely needed for the golden coating
- Boneless skinless chicken breasts: Keep an eye out for plump ones so every bite is juicy and tender
Super-Easy Steps
- Finish and Serve:
- Spoon the rich garlic sauce over each chicken piece. Serve up hot and watch it disappear fast!
- Whip Up the Creamy Sauce:
- Once the chicken's in the oven, grab a saucepan and set it over medium. Melt that butter fully then toss in the minced garlic. Let it cook just long enough to smell awesome. Stir in heavy cream with salt and pepper, whisking the whole time so it all gets creamy. Let the sauce bubble lightly until thick enough to cling to your spoon. Taste and tweak the salt if you like.
- Time to Bake:
- Lay each coated chicken breast on your lined baking sheet, with space between for extra crunch. Slide the tray in and bake for fifteen to twenty minutes. You want the inside to hit one sixty-five degrees Fahrenheit and the outside to be golden and crispy.
- Bread the Chicken:
- Blot the chicken dry with a paper towel first. Dip every piece in your parmesan and flour mix, making sure every part gets coated and pressed in. That’s where the crunch starts.
- Shake Up Your Parmesan Mix:
- Grab a shallow dish and toss in parmesan, flour, onion powder, garlic powder, salt, and pepper. Use your hands or a fork to break up any lumps so there’s an even layer.
- Heat Things Up:
- Crank your oven up to four hundred degrees Fahrenheit or two hundred degrees Celsius. Lay out a baking sheet and slap on some parchment to keep the chicken from sticking and for an easy cleanup.
Pin it
The best part for me is tossing fresh garlic into butter for the sauce. It makes the whole house feel cozy. Reminds me of family dishes from my grandma, only this one's quicker and fancier—perfect for busy nights.
How to Keep It Fresh
Pop any leftovers in separate sealed containers in the fridge—one for chicken, another for sauce. Chicken stays good up to three days. Reheat sauce slow on low heat, splash in a bit of cream if it’s thick. Reheat chicken in the oven at three fifty for about eight minutes without foil to get that crunch back.
Swaps That Work
No heavy cream? Try using half and half or mix whole milk with a dab of cream cheese to thicken. For gluten-free folks, swap the flour for your preferred gluten free blend. Out of parmesan? Pecorino or asiago bring a new flavor twist.
What to Serve With It
Roasted asparagus or garlicky green beans are my go-to sides for this meal. If you want extra comfort, serve it over mashed potatoes or pile it onto buttery noodles. Got leftovers? Pour extra sauce over steamed broccoli or roasted spuds.
Pin it
This meal always feels special, even though it comes together with stuff you probably already own. Hope it brings as much joy to your kitchen as it does mine!
Frequently Asked Questions
- → How can I get the chicken coating extra crispy?
If you set the chicken on a rack above the baking sheet, hot air gets around everything. That gives all the edges a crispy crunch, not just the top.
- → Can I use pre-shredded Parmesan cheese?
Freshly shredded Parmesan grabs onto the chicken and melts better. Pre-shredded is fine but doesn't stick as well, so just know that going in.
- → What can I substitute for heavy cream in the sauce?
Half-and-half or even regular milk can stand in to lighten it up. The sauce won't be as thick or rich, but it'll still taste great.
- → Is it possible to make the sauce spicier?
Go ahead and toss in some crushed red pepper or black pepper. That'll turn up the heat however you want.
- → What are good side dishes for this chicken?
Try this with buttered noodles, quinoa, roasted veggies, or some fluffy rice. That creamy sauce goes with pretty much anything.