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That golden crunchy outside with a juicy middle makes this Parmesan Crusted Chicken and Creamy Garlic Sauce combo one everyone will ask for. The simple ingredients come together into something cozy and just a little bit fancy. You’ll want to pour that creamy sauce on everything.
First time I made this, my friend wanted the secret before we’d even finished eating. These days, I pull out this dish anytime I need something that looks impressive but doesn’t take all night.
Irresistible Ingredients
- Fresh garlic cloves: Chop these up super fine for that rich garlicky kick
- Heavy cream: Makes the sauce silky and thick—full fat is best here
- Butter: Starts the sauce off right, use unsalted so you can tweak the salt later
- Salt and black pepper: Simple seasoning but don’t skip freshly cracked pepper if you can
- Garlic powder and onion powder: Adds extra oomph to the crust—use good, fresh spices
- Grated Parmesan cheese: Brings the nutty flavor—grab real deal Italian if possible
- All purpose flour: Helps everything stick and crisps up, unbleached is my go-to
- Boneless skinless chicken breasts: Nice and lean, just make sure they’re thick and fresh
Step-by-Step Directions
- Serve:
- Slide the baked chicken onto plates, drizzle with plenty of creamy sauce, and shower with extra Parmesan if you like
- Make Creamy Garlic Sauce:
- Start the sauce while the chicken’s baking. Melt butter, toss in the chopped garlic, let it get fragrant. Set the heat to low, pour in cream, season with salt and pepper, then simmer a couple minutes till a bit thick
- Bake the Chicken:
- Put the chicken on a parchment covered pan so nothing sticks. Into a hot oven (four hundred), cook for fifteen to twenty minutes. Once that crust’s deep gold and inside hits one sixty five, you’re done
- Coat the Chicken:
- Push each chicken piece into the crumb mix so every bit gets coated
- Mix Dry Coating:
- Stir up the flour, Parmesan, garlic powder, onion powder, salt, and pepper in a low bowl. Mix till it looks even so every bite tastes great
- Prep the Chicken:
- Use some paper towels to pat the chicken dry—gets the coating to really stay. Then leave it while you make your crumb mix
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The sauce totally steals the show for me. I could pour it on just about anything. First time I made it was for our anniversary, and now it’s all my husband asks for.
Storing Leftovers
Chicken holds up great in the fridge for three days max. Put the sauce in a separate jar, then gently warm it up before serving. To keep the crust crispy, heat leftover chicken in a low oven instead of the microwave.
Ingredient Swaps
Pecorino Romano works if you’re out of Parmesan. Want it gluten free? Just use gluten free flour blend for the crust. No chicken breasts? Thighs totally work—just bake them longer to cook through.
How to Serve
Killer with mashed potatoes, buttery noodles, or even spooned over pasta to catch all those creamy drips. Brighten it up with a squeeze of lemon or some chopped fresh herbs, and suddenly it looks straight from a fancy bistro.
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Backstory
Crunchy cheesy chicken like this pops up all over Italian American kitchens. The creamy sauce definitely borrows from classic Roman pasta flavors, but this garlicky version is one our family made our own.
FAQs About the Recipe
- → How can I make my chicken super crispy?
Smush the Parmesan breading right onto the chicken pieces, spread them out plenty on a parchment sheet, and don't let them touch so that crunchy coating sets up perfectly.
- → Will pre-shredded Parmesan work here?
Go for grated Parmesan—it sticks on much easier and melts into that crunchy layer way better than the thick shreds do.
- → Can I get this ready before dinner time?
Totally—coat the chicken ahead and stash it in the fridge. Wait to bake until you want to eat so everything stays crunchy and fresh.
- → What should I put with this chicken?
Mashed potatoes, steamed green beans, a crisp salad, or maybe some roasted veggies all make awesome sides with this meal.
- → How do I make the creamy garlic sauce less rich?
If you want a lighter touch, just use milk or half-and-half instead of heavy cream, and you can definitely use a bit less butter.