Pin it
My chicken with Parmesan crust and garlicky cream sauce has turned into the perfect crowd-pleaser when friends come over. I don't need to spend forever cooking, yet everyone's always wowed. That crunchy outer layer breaks apart so nicely when you cut in, and underneath waits the juiciest chicken. Then that smooth, velvety sauce ties it all together just right.
The first time I made this was when my wife's parents dropped by unexpectedly for dinner. They couldn't believe I hadn't ordered it from some fancy place downtown. Since then, it's become our go-to whenever we've got something worth celebrating.
Ingredients
- Boneless skinless chicken breasts: They work as the main base for all the flavors. Try to grab ones that are about the same size so they cook evenly
- Grated Parmesan cheese: This makes that amazing crispy coating. Grate it yourself instead of buying pre-shredded for the best melt and taste
- All purpose flour: It helps the cheese stick to your chicken and builds up that nice crust structure
- Garlic powder: Gives the coating its rich flavor. Just give it a quick sniff to make sure it's still potent
- Onion powder: Adds a bit of sweet taste that works great with the garlic. Keep it in a dark cabinet to keep it fresh longer
- Heavy cream: This creates the base of your amazing sauce. Don't go for light versions – the full-fat stuff makes everything taste better
- Fresh garlic cloves: They add that zingy flavor to your sauce. Pick firm ones that haven't started sprouting yet
- Butter: Adds that smooth richness to your sauce. I like using unsalted so I can control how salty everything turns out
How To Make Parmesan Crusted Chicken with Creamy Garlic Sauce
- Mix Your Coating:
- Put your flour, Parmesan, and spices in a flat dish and mix them all together. Make sure the cheese gets spread out evenly through all the flour. Take a second to break up any clumps so everything coats smoothly.
- Get Your Chicken Ready:
- Grab some paper towels and dry those chicken breasts completely. Any moisture will stop your coating from getting crispy. Push each piece firmly into your cheese mixture so it sticks all over. The more coating you get on there, the tastier your crust will be.
- Cook It Just Right:
- Put your coated chicken on a baking sheet lined with parchment paper. Leave some space between each piece so air can move around them. Bake at 400°F for about 15-20 minutes. Check the inside temp with a meat thermometer. You want a nice golden crust outside but still juicy meat inside.
- Whip Up The Sauce:
- Melt your butter in a pan over medium heat but don't let it brown. Toss in your chopped garlic and cook it just until you can smell it – about half a minute. Don't burn it or it'll taste bitter. Pour in your heavy cream and seasonings, then keep stirring until the sauce gets thick enough to coat the back of a spoon.
- Put It All Together:
- Set your chicken on warm plates and pour that delicious sauce over each piece. Let some run off onto the plate too. That mix of crunchy coating and smooth sauce makes every bite absolutely perfect.
Pin it
Everyone in my house goes crazy for the cream sauce in this dish. My little girl started asking for "the chicken with the yummy sauce" every time her birthday comes around after trying it once. The trick is to cook that garlic just enough so it's not too sharp but still makes everyone walk into the kitchen asking what smells so good.
Storing Leftovers
This chicken stays surprisingly crunchy if you store it the right way. Let everything cool down completely first, then put it in containers with tight lids. Keep the chicken separate from the sauce if you can. It'll stay good in the fridge for about 3 days. When you want to eat it again, put the chicken on a baking sheet in a 350°F oven for around 10 minutes to get that crispiness back. You can warm up the sauce in a small pot over low heat, just stir it now and then until it's smooth and hot again.
Easy Variations
This dish tastes amazing as is, but you can switch things up based on what you like or what you've got in your pantry. Try mixing some oregano and basil into the coating for an Italian twist. If you love spicy food, add a bit of cayenne or red pepper flakes to the coating or sauce. You can turn this into a one-dish meal by serving the chicken and sauce over some pasta, letting that creamy garlic goodness coat every bite. Want something a bit lighter? Swap out some of the heavy cream for Greek yogurt in your sauce.
Pin it
Serving Suggestions
This crunchy Parmesan chicken really stands out when you pair it with the right sides. For a full meal, try it with some roasted asparagus or broccoli that can soak up that wonderful sauce. A simple green salad with a light dressing gives a nice fresh contrast to the rich chicken. If you're extra hungry, serve it over some buttered noodles or with a side of garlicky mashed potatoes. And if you're having wine, go for a cool glass of Chardonnay or Pinot Grigio that can cut through the richness while matching those savory flavors.
Frequently Asked Questions
- → How can I make the crust super crispy?
Pat the chicken dry before adding the Parmesan coating, and press the mixture onto the chicken well. For extra crispness, broil it for a few minutes at the end of cooking.
- → Is it possible to make the sauce earlier?
Absolutely! You can make the sauce ahead and warm it on low before serving. If it thickens up, just add a splash of cream while reheating.
- → What sides go best with this dish?
Try it with roasted veggies, a simple salad, or creamy mashed potatoes. They all go beautifully with the garlic sauce.
- → Can I change up the coating ingredients?
Sure! Swap regular flour with almond flour for a gluten-free choice, or toss in some herbs like thyme or smoked paprika for extra flavor.
- → How should I store leftovers?
Keep leftover chicken and sauce apart in airtight containers in the fridge. To keep the chicken crispy, reheat it in an air fryer or oven.