Indulging in a comforting meal is one of life's simple pleasures, and Parmesan Crusted Chicken with Creamy Garlic Sauce offers just that. This dish features tender chicken breasts encased in a crispy Parmesan crust, all smothered in a rich, velvety garlic sauce. It's a perfect choice for both weeknight dinners and special occasions.
Why I Love This Recipe
I appreciate how this recipe combines textures and flavors to create a truly satisfying dish. The crispy Parmesan coating provides a delightful crunch that contrasts beautifully with the succulent chicken, while the creamy garlic sauce adds depth and richness. It's a versatile meal that pairs well with various sides, making it a staple in my kitchen.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- For the Chicken:
- Boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour
- Large eggs
- Freshly grated Parmesan cheese
- Italian-seasoned panko bread crumbs
- Smoked paprika
- Unsalted butter
- Olive oil
- For the Creamy Garlic Sauce:
- Unsalted butter
- Minced garlic
- Dry white wine or chicken broth
- Heavy cream
- Freshly grated Parmesan cheese
- Dried Italian seasoning
- Red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Directions
- Prepare the Chicken:
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of grated Parmesan, panko bread crumbs, and smoked paprika.
- Dredge each chicken breast in the flour, dip into the beaten eggs, and then coat thoroughly with the Parmesan-panko mixture, pressing gently to adhere.
- Cook the Chicken:
- In a large skillet, heat a combination of butter and olive oil over medium heat.
- Add the breaded chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside, keeping it warm.
- Prepare the Creamy Garlic Sauce:
- In the same skillet, melt additional butter over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Allow it to reduce by half.
- Stir in heavy cream, grated Parmesan, Italian seasoning, and red pepper flakes if using. Simmer for 2-3 minutes until the sauce thickens slightly.
- Season with additional salt and pepper to taste.
- Combine and Serve:
- Return the cooked chicken to the skillet, spooning the creamy garlic sauce over the top.
- Garnish with chopped fresh parsley if desired.
- Serve immediately with your choice of sides.
Servings and Timing
This recipe yields approximately 4 servings. The preparation time is about 15 minutes, with a cooking time of around 20 minutes, making it a total of 35 minutes from start to finish.
Variations
- Spicy Kick: I like to add a pinch of cayenne pepper to the Parmesan-panko mixture for a subtle heat.
- Herb Infusion: Mixing fresh herbs like thyme or basil into the sauce enhances its flavor.
- Cheese Blend: Combining Parmesan with other cheeses like Asiago or Romano adds a unique twist to the crust.
- Gluten-Free Option: Using gluten-free flour and bread crumbs makes this dish suitable for those with gluten sensitivities.
- Baked Version: For a lighter option, baking the breaded chicken in the oven at 400°F (200°C) for 20-25 minutes works well.
Storage/Reheating
To store leftovers, I place them in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over low heat, adding a splash of chicken broth or cream to the sauce to restore its consistency. This method helps maintain the chicken's moisture and the sauce's creamy texture.
FAQs
How do I know when the chicken is fully cooked?
I use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This guarantees it's safe to eat and remains juicy.
Can I bake the chicken instead of frying it?
Yes, baking is a healthier alternative. I bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through, until it's golden and cooked through.
Is it possible to make this recipe ahead of time?
Absolutely. I often prepare the chicken and sauce separately, store them in the fridge, and reheat just before serving. This approach saves time without compromising flavor.
What side dishes pair well with this chicken?
I find that this chicken pairs beautifully with mashed potatoes, pasta, roasted vegetables, or a fresh green salad. These sides complement the rich flavors of the dish.
Can I freeze the leftovers?
While the chicken can be frozen, I don't recommend freezing the creamy sauce due to its dairy content, which may separate upon thawing. I suggest freezing the chicken separately for up to 2 months.
Conclusion
Parmesan Crusted Chicken with Creamy Garlic Sauce is a dish that never fails to impress. Its rich flavors, crispy texture, and creamy sauce make it a true comfort food classic. Whether I'm preparing it for a family dinner or a special occasion, it's a recipe worth adding to my collection. I encourage you to give it a try and enjoy a restaurant-quality meal in the comfort of your home.
Parmesan Crusted Chicken with Creamy Garlic Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-fried
- Cuisine: American
Description
Parmesan Crusted Chicken with Creamy Garlic Sauce is a mouthwatering dinner recipe that combines crispy, golden-brown chicken with a rich and velvety garlic cream sauce. Perfect for weeknight meals or elegant entertaining, this Parmesan chicken recipe is easy to prepare, loaded with flavor, and guaranteed to satisfy.
Ingredients
- For the Chicken:
- Boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour
- Large eggs
- Freshly grated Parmesan cheese
- Italian-seasoned panko bread crumbs
- Smoked paprika
- Unsalted butter
- Olive oil
- For the Creamy Garlic Sauce:
- Unsalted butter
- Minced garlic
- Dry white wine or chicken broth
- Heavy cream
- Freshly grated Parmesan cheese
- Dried Italian seasoning
- Red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare Chicken: Pat dry, season, then dredge chicken through flour, beaten eggs, and Parmesan-panko mixture.
- Cook Chicken: Sauté in butter and olive oil until golden brown and cooked through (165°F/74°C).
- Make Sauce: In the same pan, sauté garlic in butter, deglaze with wine/broth, add cream, Parmesan, and seasonings. Simmer to thicken.
- Finish & Serve: Return chicken to pan, spoon sauce over top, and garnish with parsley. Serve immediately.
Notes
- Use gluten-free flour and bread crumbs for a gluten-free version.
- Add cayenne pepper to the breading for extra heat.
- Bake instead of pan-frying for a lighter version.
- Store leftovers for up to 3 days in the fridge. Reheat in a skillet with a splash of broth.
- Freeze chicken separately (not the sauce) for up to 2 months.
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