Parmesan Crusted Chicken Garlic

This Parmesan crusted chicken with creamy garlic sauce is my go to when I want something comforting yet easy on a busy night. The chicken cooks up juicy and golden with a crispy Parmesan coating and the rich garlic cream sauce makes it taste completely restaurant worthy. My family never leaves leftovers and every time I cook this meal the house smells amazing.

I first made this recipe on a Friday night craving comfort food — since then it has become my son’s most requested dinner and it always impresses guests

Ingredients

• Chicken breasts: use small or halved breasts so everything cooks evenly and stays juicy
• Salt and pepper: draws moisture forward for better flavor and texture
• Olive oil: helps get that perfect crispy crust when pan searing
• Grated Parmesan cheese: brings savory sharpness and gives the chicken its signature crust always choose freshly grated for best melt and taste
• Panko breadcrumbs: add crunch the Japanese style makes the coating even lighter and crispier than regular breadcrumbs
• Garlic: delivers the sauce’s aromatic punch mince fresh for maximum flavor
• Light cream or heavy cream: forms the rich base of the sauce light cream makes it a bit less heavy but both work
• Italian seasoning or oregano: adds herby notes you can use whichever you have on hand
• Spinach: adds color and extra nutrients toss in baby spinach at the end so it just wilts and stays bright fresh

Step-by-Step Instructions

Prepare the Chicken:

Pat chicken dry for browning then season generously with salt and pepper on both sides making sure to cover evenly

Make the Coating:

In a shallow dish combine grated Parmesan and panko breadcrumbs using your fingers to break up any Parmesan clumps until the mixture is uniform

Coat the Chicken:

Press each chicken breast firmly into the Parmesan panko mixture so the coating sticks thoroughly to both sides and feels substantial

Sear the Chicken:

Heat olive oil in a wide skillet over medium high heat then add your coated chicken in a single layer do not crowd the pan let cook for three to four minutes undisturbed until the underside is crispy and golden before flipping and repeating for the other side

Prepare the Sauce:

Lower the heat to medium low then sprinkle the minced garlic directly into the same pan cook stirring constantly for about one minute until the aroma is sweet and strong but not browned

Build the Cream Sauce:

Pour in the cream and scatter in the Italian seasoning stir with a wooden spoon to scrape up browned bits from the pan if you have spinach add it now stirring to wilt

Melt in the Parmesan:

Sprinkle the Parmesan into the cream sauce stir and let the sauce gently bubble until it thickens slightly and becomes velvety

Finish Cooking:

Return the chicken to the pan if needed spoon sauce over the tops cover and let simmer for at least eight minutes until the chicken is fully cooked through and the sauce clings to the meat check for an internal temp of 165 degrees

Serve:

Arrange chicken on plates then pour the creamy sauce generously over top garnish with extra herbs or a little cracked black pepper

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My favorite part is always the Parmesan panko mixture I love sneaking bits of the crispy coating as it cooks and it reminds me of helping my mom bread chicken for Sunday dinners this technique never fails to win over picky eaters

Storage Tips

Let leftovers cool fully before storing keep the chicken and sauce together in an airtight container in the fridge for up to three days Warm gently in a skillet over low heat adding a splash of cream or milk to loosen the sauce if needed The crust stays freshest the first day but the flavors only deepen overnight

Ingredient Substitutions

Swap the light cream for half and half or even whole milk in a pinch though the sauce will be a bit thinner No panko Replace with seasoned regular breadcrumbs or gluten free crumbs Try kale or arugula instead of spinach for a peppery twist Use turkey cutlets when you want a leaner protein

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Serving Suggestions

This chicken is delicious served alongside simple pasta or mashed potatoes for a classic comfort meal I love adding steamed broccoli or green beans on the side for color If I am hosting I sometimes sprinkle a little extra Parmesan and freshly chopped parsley on top right before bringing it to the table

Recipe FAQs

→ How do I get a crispy crust on the chicken?

Press the parmesan and panko coating firmly onto the chicken before searing in hot oil. Avoid crowding the pan for maximum crispiness.

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and add extra juiciness. Adjust cook time as needed for thicker pieces.

→ What if I don’t have panko breadcrumbs?

Regular breadcrumbs can be substituted, though panko creates a crunchier texture for the coating.

→ How do I avoid a burnt garlic flavor in the sauce?

Sauté garlic over medium-low heat and watch carefully. Add cream quickly once garlic becomes fragrant to prevent burning.

→ Is it possible to make the sauce lighter?

Use light cream or half-and-half for a lighter sauce, or stir in extra spinach for more vegetables and texture.

→ How should leftovers be stored?

Store cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days.