Parmesan Crusted Chicken Garlic

Parmesan crusted chicken with creamy garlic sauce is the kind of soothing dinner you make when you want something that looks fancy but comes together quickly using simple, good ingredients. The golden crust gets just the right amount of crisp while the velvety sauce ties everything together from weeknight meals to inviting friends over for supper. Every time I make this, the smell of garlic and butter hits the air, and everyone wanders into the kitchen before it is even ready.

The first time I made this for my family, it disappeared faster than anything else that week. That buttery garlic sauce is always scraped up off plates.

• Boneless skinless chicken breasts: provide lean protein and soak up all the flavors
• All purpose flour: is key for a light crust that lets the Parmesan shine
• Grated Parmesan cheese: brings a nutty salty richness and go for freshly grated if you can
• Garlic powder: makes the crust savory and aromatic
• Onion powder: gives another layer of sweet mellow flavor
• Salt: seasons everything evenly throughout
• Black pepper: brings gentle heat without overwhelming
• Butter: creates the silkiest smooth sauce so use real unsalted for the best taste
• Heavy cream: gives luscious texture and carries the garlic flavor
• Fresh garlic: is essential for the sauce and is sweeter when freshly minced and not jarred

When I want to splurge a little I look for good European-style butter and freshly shredded Parm from the cheese counter which makes everything taste special.

Step by Step Instructions

Prep the Chicken:

Pat chicken breasts dry with a paper towel to help the coating stick Combine flour Parmesan garlic powder onion powder salt and pepper in a shallow dish Dip each chicken breast into the mix pressing so the crust sticks well to all sides

Bake Until Golden:

Preheat your oven to four hundred degrees and line a baking sheet with parchment for easy cleanup Place coated chicken pieces on the sheet with space between them Bake for fifteen to twenty minutes Depending on thickness chicken is done when juices run clear and a thermometer reads one hundred sixty five

Make the Creamy Garlic Sauce:

Meanwhile melt butter in a saucepan over medium heat Watch it so it does not brown Add the heavy cream and minced garlic whisking constantly Let bubble for three to four minutes until the sauce thickens to coat a spoon Add salt and pepper to taste

Serve Warm:

Arrange baked chicken on plates Pour warm creamy garlic sauce directly over each portion and use a spoon for any extra at the bottom of the pan

Pin it

I absolutely love the smell of fresh garlic sizzling in butter and it always takes me right back to my grandmother’s kitchen She would always let me help with the garlic and measuring cheese and it is a memory I treasure every time I cook this

Storage Tips

Leftovers keep well for two to three days in an airtight container Refrigerate chicken and sauce separately so the crust does not get soggy Reheat gently in the oven at three fifty for chicken warming the sauce on the stove while whisking in a splash of milk if needed for creaminess If you want to freeze wait until chicken and sauce are cool then store in freezer bags for up to two months

Ingredient Substitutions

If you are out of heavy cream you can use half and half for a lighter sauce or full fat coconut milk for a dairy free version Swap out chicken breasts for boneless thighs if you prefer juicier flavorful meat Freshly shredded Romano cheese works well in place of Parmesan For gluten free dredge the chicken with a one to one gluten free flour blend

Serving Suggestions

This chicken is wonderful with buttered pasta or fluffy mashed potatoes to soak up every bit of sauce For color and crunch try roasted broccolini or a simple green salad on the side Slices of good rustic bread to mop the extra sauce never go wrong Sometimes I even spoon leftover sauce onto steamed veggies or use it to dress up cooked rice

Cultural and Historical Context

Parmesan crusted chicken has roots in Italian American cooking where cooks used what was easily available Parmesan cheese was a prized addition since it lasts long in the pantry Pairing it with creamy garlic sauce is a nod to classic trattoria dishes that bring warmth and comfort to any table In my family we make this for birthdays Sunday dinners and even special holidays because it always feels like something to celebrate

Pin it

If you make this once you will find it goes into heavy rotation for busy nights and special occasions alike

Frequently Asked Questions

→ What type of Parmesan works best for the crust?

Freshly grated Parmesan cheese provides the best flavor and texture for forming a crisp, golden crust.

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well. Adjust baking time, as thighs may need a few extra minutes in the oven.

→ How do I know when the chicken is cooked through?

The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.

→ Can the creamy garlic sauce be made ahead?

You can prepare the sauce in advance and gently reheat before serving, stirring to maintain smoothness.

→ What sides pair well with this dish?

Roasted vegetables, steamed greens, mashed potatoes, or a fresh salad complement the flavors nicely.

→ Is it possible to make this dish gluten free?

Replace all-purpose flour with a gluten free blend to accommodate dietary needs while retaining texture.