Description
Parmesan crusted chicken glides from your skillet to plate with effortless flavor that speaks straight to comfort. Creamy garlic sauce drizzled over golden chicken creates a simple weeknight dinner that feels totally restaurant-worthy.
Ingredients
Scale
Main Protein:
- 2 boneless, skinless chicken breasts
Coating and Seasoning:
- 1 cup grated Parmesan cheese
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
Sauce Ingredients:
- 1 cup heavy cream
- ¼ cup unsalted butter
- 4 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
- Preheat your oven to 375°F, ensuring the rack sits in the center position for even cooking.
- Use paper towels to thoroughly dry 2 chicken breasts, removing any excess moisture.
- Mix ½ cup flour, ½ cup Parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish.
- Crack 2 large eggs into a separate bowl and whisk until completely blended.
- Dunk each chicken breast into the beaten eggs, allowing excess to drip off.
- Roll the egg-coated chicken in the Parmesan-flour mixture, pressing firmly to create a complete, even coating.
- Arrange the breaded chicken on a parchment-lined baking sheet, leaving space between each piece.
- Slide the baking sheet into the 375°F oven and bake for 22 minutes until the coating turns golden and crispy.
- While the chicken cooks, melt ¼ cup butter in a saucepan over medium heat.
- Add 4 minced garlic cloves and sauté for 90 seconds until their aroma fills your kitchen.
- Pour 1 cup heavy cream into the pan, whisking in remaining ½ cup Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
- Simmer the sauce for 6 minutes, stirring occasionally until it thickens slightly.
- Remove chicken from the oven and check internal temperature reaches 165°F.
- Drizzle warm sauce generously over each chicken breast.
- Optional: Sprinkle 2 tablespoons fresh chopped parsley on top for a bright finish.
Notes
- Always pat the chicken completely dry before coating to help the crispy Parmesan crust adhere perfectly and achieve maximum crunchiness.
- Check chicken’s internal temperature reaches 165°F with a meat thermometer to ensure safe and juicy results every time.
- For a gluten-free version, swap regular flour with almond flour or gluten-free breadcrumb mix to keep the delicious crispy texture.
- Letting the chicken rest for 3-5 minutes after baking helps redistribute juices and maintains the tender, moist meat quality.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 870 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 70 g
- Saturated Fat: 40 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 65 g
- Cholesterol: 370 mg