Description
A delicious and easy Parmesan-crusted chicken recipe served with a rich and creamy garlic sauce. This dish features tender chicken breasts coated in a crisp Parmesan and breadcrumb crust, pan-seared for golden perfection, then finished in the oven. The creamy garlic sauce complements the chicken beautifully, making it perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts, halved into cutlets
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Creamy Garlic Sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Prepare the Chicken: In a shallow bowl, combine the Parmesan cheese and breadcrumbs. Season the chicken cutlets with salt and black pepper, then thoroughly coat each piece with the Parmesan-breadcrumb mixture to ensure a crispy crust.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Place the coated chicken cutlets in the skillet and sear each side for 5-6 minutes until they develop a golden brown crust.
- Bake the Chicken: Transfer the seared chicken to the preheated oven and bake for 10-12 minutes or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked.
- Make the Sauce: While the chicken bakes, use the same skillet to melt butter over medium heat. Sauté minced garlic for 1-2 minutes until fragrant. Add the heavy cream, Parmesan cheese, salt, and black pepper, stirring constantly. Let the sauce simmer for 3-4 minutes until it thickens to a creamy consistency.
- Serve: Plate the baked chicken cutlets and generously spoon the creamy garlic sauce over them. Serve immediately to enjoy the flavor at its best.
Notes
- You can use panko breadcrumbs for an extra crispy crust.
- To ensure even cooking, pound the chicken breasts to an even thickness before coating.
- If you prefer a lighter sauce, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Make sure not to overcook the chicken to keep it juicy.
