Save Pin
I can’t get enough of this cheesy chicken with smooth garlic sauce. It’s a total lifesaver on crazy evenings because it takes barely any time and tastes fabulous. That crispy coating with the creamy garlic sauce is pure comfort and puts everyone in a good mood. Cooking for others or just yourself, it always turns out awesome.
The first time I threw this together was after a super tiring day, and it instantly became my favorite comfort food. Now when I want something cozy quick, this is what I make.
Tasty Ingredients
- Spinach (optional): toss it in for more color and extra greens Go with baby spinach that looks bright and fresh
- Italian seasoning or dried oregano: pile on some herby flavor If you’ve got fresh herbs, add them right at the end
- Light or heavy cream: gives you that silky sauce Pick whatever richness you like best
- Garlic cloves: foundation of the creamy sauce Use fresh ones for the best smell and flavor
- Panko breadcrumbs: makes that outside so crunchy Go for the Japanese kind if you can find it for lightness
- Grated Parmesan cheese: boosts flavor and delivers crispiness Grate it yourself for maximum punch
- Olive oil: helps everything crisp up while stopping sticking Extra virgin is the tastiest choice
- Salt and pepper: wakes up all the flavor Season right before you add the crust
- Chicken breasts: boneless and skinless It’s more important they’re the same thickness than the same size Nice pink meat is the way to go
Simple Step Guide
- Serve It Up:
- Move your chicken onto plates and drench it with as much creamy garlic sauce as you want Throw on a little more cheese or some fresh herbs if you like Dig in while it’s piping hot
- Finish Things Off:
- Sprinkle some Parmesan into the sauce and stir until it thickens up just a bit Snuggle the chicken pieces back into the pan Pop a lid on and let it cook for eight to ten minutes, until the chicken’s done and bubbly Taste the sauce and tweak the salt if you want
- Sauce Time:
- Turn the heat down to medium-low and toss in the minced garlic Stir all the time so it doesn’t burn After about a minute, add your cream and Italian seasoning Stir and scrape up any tasty bits in the pan Spinach goes in now if you’re using it—let it wilt
- Get That Chicken Sizzling:
- Heat up a big pan with olive oil over medium-high Once the oil looks shimmery, place your crusted chicken in Don’t crowd them Give it four minutes per side till golden brown Try not to touch so the crust gets crispy
- Make the Coating:
- Mix together panko and Parmesan in a wide bowl Break up any lumps with your fingers Press your chicken into this mix, flip so you get all sides good and covered
- Get the Chicken Ready:
- Dab your chicken breasts dry with paper towels so the crust clings better and the inside stays juicy Sprinkle both sides with a good dose of salt and plenty of pepper
Save Pin
The bit I love most is how the Parmesan shines in both the crust and the sauce. The smell is unreal while it cooks. As soon as it hits the pan, everyone comes running to the stove to scoop up sauce with bread.
Leftover Tricks
Store leftovers in the fridge (sealed up tight!) for up to three days. Warm leftovers on the stove, adding just a splash of cream to loosen the sauce a bit. Freezing works, too—just be sure the chicken and sauce are cool before stashing them in the freezer. Thaw overnight in the fridge for instant lunch.
Swaps & Shortcuts
No panko? Plain breadcrumbs work, just less crispy. For a lighter sauce, swap heavy cream with the light stuff. Dried basil or other Italian herbs step in for oregano just fine. Going dairy free? Use your go-to plant-based cream and vegan Parmesan shreds instead.
How to Serve
This goes perfectly on piles of buttery noodles or on a bed of fluffy mashed potatoes. Crisp steamed broccoli is great alongside, or just rip some crusty bread and mop up all that sauce. For a crowd, load it up in a bun with fresh baby spinach and make juicy chicken sandwiches.
Save Pin
Backstory
This dish takes an old Italian cooking technique and adds a homey American creamy twist. Coating in Parmesan is a northern Italian thing, but pairing it with silky garlic sauce makes it extra comforting and always a hit. It’s both familiar and a little special, perfect whether you’re feeding your family or having friends over.
Common Recipe Questions
- → What’s the trick for getting the chicken really crunchy?
Pat on a thick layer of panko and Parmesan, then cook in a hot pan with enough oil to get that awesome golden crunch.
- → Can I swap in thighs instead of breasts?
You sure can! Use boneless thighs and just give them a little longer in the pan till they hit 165°F inside.
- → Which cream works best for pouring into the sauce?
Heavy cream turns out thick and extra rich. Want it lighter? Go for light cream.
- → Does the Parmesan have to be fresh?
Go for fresh if you can—grates smoother, melts in nicely, really levels up the taste and texture.
- → How do I add some heat to the sauce?
Add chili flakes or toss in a pinch of cayenne with the cream. It’ll warm things up!