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You get a crunchy bite with a super soft center here. Parmesan Chicken with dreamy garlic cream sauce turns basic kitchen stuff into something that feels fancy but is still cozy. The cheesy outside mixes just right with that smooth sauce for a meal that's memorable and low-stress.
First time I threw this together for a pal, she was already bugging me for how I made it before we put forks down. It's my secret weapon dish when I want wow with hardly any fuss.
Tasty Ingredients
- Fresh chicken breasts, boneless and skinless: stay moist while baking and give you a big protein boost. Pick out thick, firm pieces for best results.
- All purpose flour: makes that cheese crust stick and gives crunch—unbleached is my pick for more flavor.
- Grated Parmesan cheese: loads up the coating with nutty taste. Go Italian if you can, but any freshly grated Parmesan will do.
- Onion powder and garlic powder: simple spices that bump up flavor in the coating. Fresh jars make the difference.
- Black pepper and salt: wakes up the whole dish, and grinding pepper yourself is next level.
- Butter: creamy sauce starts here. I always reach for unsalted so I don’t oversalt the dish
- Heavy cream: makes everything rich and smooth—don’t skimp, get full-fat for that velvety feel
- Fresh garlic: the magic in the sauce—mince it fine so every bite tastes garlicky
Simple How-To
- Get Your Sauce Going:
- Start the butter melting in a small pot with your minced garlic. Let it sizzle for half a minute so it gets fragrant, then stir in your cream, a bit of salt and pepper. Let it bubble a couple minutes to thicken up.
- Bake Chicken:
- After breading, line the chicken up on a parchment pan for even cooking. Pop in a hot oven at 400F for fifteen to twenty minutes. Pull when the outside’s golden and the inside’s at 165F.
- Press on the Breading:
- Push the chicken into the Parmesan-flour mix on all sides. Cover every bit so you get a crust everywhere.
- Mix Up the Coating:
- Combine flour, Parmesan, garlic powder, onion powder, salt, and black pepper in a shallow bowl and blend until totally mixed.
- Pat Chicken Dry:
- Dry your chicken with paper towels first. It helps the coating stick nicely.
- Time to Serve:
- Plate each piece and pour over that piping hot garlic cream. Want extra cheese? Shower more Parmesan on top.
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I could drink the sauce straight, it’s that good. I whipped this up for our anniversary years ago and my husband still asks for it every single time that date rolls around.
How to Keep It Fresh
Leftovers last great in the fridge up to three days. Pop the sauce in its own container, then warm it up gently before you eat. If you reheat chicken in a low oven, it stays nice and crisp instead of soggy.
Easy Swaps
Got Pecorino Romano? Use that instead of Parmesan, no problem. Need gluten free? Just sub in your favorite gluten free flour. Chicken thighs also totally work—just bake longer till they’re cooked through.
Ways to Enjoy
Try this next to creamy mashed potatoes, steamed green beans, or even drop it on hot pasta to mop up the sauce. Toss on fresh herbs or add a squirt of lemon juice to liven up every bite.
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The Backstory
Chicken with a cheesy crust goes way back in Italian home cooking—mixing that crunchy cheese with tender meat is a classic move. Creamy garlic sauces like this borrow from old-school Roman pasta, but this version is a new spin my family loves.
Common Recipe Questions
- → What’s the trick to getting crispy chicken?
Push the Parmesan mixture onto the chicken so it really sticks, then spread them out on a parchment-lined pan. If the pieces aren’t crowded, they’ll crisp up nicely.
- → Will store-bought shredded Parmesan work?
Stick to grated Parmesan because it clings to the chicken and melts smoothly into a crust. Big shreds don’t work as well for texture or flavor.
- → Is it okay to prep this dish before I need it?
It’s tastiest fresh out the oven, but you can get the chicken coated and park it in the fridge. When you’re hungry, just bake.
- → What’s good to serve alongside?
Try this chicken with veggies out of the oven, a simple salad, mashed potatoes, or even some green beans on the side.
- → How can I make that creamy garlic sauce a little lighter?
Swap the heavy cream for whole milk or half-and-half, and dial back the butter if you want a less rich sauce.