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Chef Ava

Parmesan Crusted Chicken with Creamy Garlic Sauce

This Parmesan Crusted Chicken with Creamy Garlic Sauce features golden, crispy Parmesan-coated chicken breasts served with a silky, rich garlic cream sauce made in the same skillet. Ready in just 35 minutes with simple ingredients and minimal cleanup, it is an impressive restaurant-style dinner that's easy enough for a busy weeknight.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • salt and black pepper, to taste
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp Italian seasoning
  • salt and black pepper, to taste
  • fresh parsley, chopped, optional
  • extra grated Parmesan, optional

Equipment

  • large skillet
  • shallow dish For the Parmesan coating.
  • paper towels For thoroughly drying the chicken.
  • meat thermometer Use to verify the chicken reaches 165°F.
  • tongs For turning and transferring the chicken.

Method
 

  1. Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and black pepper.
  2. In a shallow dish, combine the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, and paprika. Mix until evenly combined.
  3. Press each chicken breast firmly into the Parmesan mixture on both sides until evenly and thoroughly coated.
  4. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Transfer to a plate and keep warm.
  5. Reduce the heat to medium-low. Add the butter to the same skillet and allow it to melt. Add the minced garlic and sauté for 30–60 seconds until fragrant.
  6. Stir in the heavy cream, grated Parmesan, Italian seasoning, salt, and black pepper. Simmer for 3–5 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.
  7. Return the chicken to the skillet and spoon the creamy garlic sauce generously over each piece. Cook for 2–3 minutes to heat through.
  8. Garnish with fresh chopped parsley and extra grated Parmesan if desired. Serve immediately.

Notes

Pat the chicken completely dry before coating and press the Parmesan mixture firmly onto every surface. Use freshly grated Parmesan from a block for the best crust, pound the chicken to an even thickness, and leave it undisturbed during the first 5 minutes of cooking. Keep the heat moderate so the Parmesan does not scorch. Add the garlic to the butter over medium-low heat and avoid high heat when reheating the finished cream sauce.