Description
This Parmesan Crusted Chicken is crispy on the outside, juicy on the inside, and topped with a rich and creamy garlic sauce that takes the flavor to the next level. It’s a simple, delicious dinner that feels like a special treat!
Ingredients
For the Chicken:
-
4 boneless, skinless chicken breasts
-
1/2 cup Parmesan cheese, grated
-
1/2 cup breadcrumbs (preferably panko for extra crunch)
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1 teaspoon dried oregano
-
Salt and black pepper, to taste
-
1 large egg, beaten
-
1 tablespoon olive oil
For the Creamy Garlic Sauce:
-
3 cloves garlic, minced
-
1 tablespoon butter
-
1/2 cup heavy cream
-
1/4 cup Parmesan cheese, grated
-
Salt and black pepper, to taste
-
1 teaspoon fresh parsley, chopped (for garnish)
Instructions
-
Prepare the Chicken:
-
Preheat the oven to 375°F (190°C).
-
In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper.
-
Dip each chicken breast into the beaten egg, then dredge in the Parmesan breadcrumb mixture, pressing lightly to coat evenly.
-
-
Cook the Chicken:
-
Heat olive oil in a large oven-safe skillet over medium-high heat.
-
Add the chicken breasts and cook for 2-3 minutes per side until golden brown.
-
Transfer the skillet to the oven and bake for about 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
-
-
Make the Creamy Garlic Sauce:
-
While the chicken is baking, melt butter in a small saucepan over medium heat.
-
Add the garlic and sauté for 1 minute, or until fragrant.
-
Stir in heavy cream and bring to a simmer.
-
Lower the heat and stir in Parmesan cheese, salt, and pepper. Continue to cook for 2-3 minutes, until the sauce thickens.
-
-
Serve:
-
Once the chicken is done, drizzle the creamy garlic sauce over the Parmesan-crusted chicken.
-
Garnish with freshly chopped parsley and serve with your favorite sides, like roasted vegetables, mashed potatoes, or pasta.
-
Notes
-
For extra crispy chicken, broil for the last 2-3 minutes of baking.
-
You can also substitute chicken thighs for a juicier option.
-
If you prefer a lighter sauce, you can use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 9g
- Protein: 45 g