This Parmesan-crusted chicken with a silky garlic cream sauce is one of those weeknight winners: crunchy, cheesy crust on tender chicken breasts, finished with a pan sauce that feels restaurant-worthy but comes together fast. It’s great for busy families, date nights at home, or whenever you want comfort food without a long fuss.
Why you’ll love this dish
This recipe balances texture and richness: the crisp, golden parmesan-breadcrumb exterior contrasts the juicy interior, while the creamy garlic sauce ties everything together. It’s quick to make, kid-friendly, and looks sophisticated when plated.
“We made this for a last-minute dinner and everyone went back for seconds — crisp, cheesy crust and that garlicky cream sauce felt indulgent without being fussy.” — a regular home-cook review
Reasons to reach for this dish:
- Fast prep and short oven time — great for weeknights.
- Uses pantry staples (parmesan, breadcrumbs, cream).
- Crowd-pleasing: mild flavors kids like, but elevated enough for guests.
If you’re in the mood for more creamy-sauce comfort, you might also enjoy this creamy gnocchi with spinach and feta as a side or alternate main.
How this recipe comes together
Short overview so you know what to expect:
- Season, dredge and pan-sear the chicken briefly to build a golden crust.
- Finish the cooking in a hot oven to ensure even doneness.
- Use the same skillet to quickly sauté garlic and simmer heavy cream into a velvety sauce.
- Spoon the sauce over the baked breasts and garnish.
Timing snapshot: ~10 minutes active prep, 20–25 minutes combined cook time (searing + oven), about 35 minutes total. Rest the chicken a few minutes before serving so juices redistribute.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total). If thick, halve or lightly pound to even thickness (about ¾ inch).
- 1 cup grated Parmesan cheese (preferably freshly grated for better melt and flavor; pre-grated is okay).
- 2 cups breadcrumbs (panko gives extra crunch; regular fine crumbs work too).
- 2 tablespoons olive oil (or 2 tbsp butter for richer flavor).
- 3 cloves garlic, minced (about 1 tablespoon).
- 1 cup heavy cream (sub: half-and-half + 1 tbsp butter if you want lighter texture, but sauce will be thinner).
- Salt and pepper to taste.
- Fresh parsley for garnish.
Ingredient notes:
- For a gluten-free version, use GF breadcrumbs or crushed gluten-free crackers.
- To reduce dairy, swap half the cream with chicken stock and add a splash of lemon for brightness, though it won’t be as silky.
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Lightly oil a baking dish or line with foil.
- In a shallow bowl, mix the grated Parmesan and breadcrumbs until evenly combined.
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Press each breast into the breadcrumb-Parmesan mixture, coating thoroughly and pressing lightly so the crumbs adhere.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Cook until golden brown, about 3–4 minutes per side; you’re not cooking through, just building the crust.
- Transfer the seared breasts to the prepared baking dish. Bake in the preheated oven for 15–20 minutes, or until internal temperature reaches 165°F (74°C) at the thickest part.
- While the chicken bakes, return the same skillet to medium-low. Add the minced garlic and sauté briefly until fragrant — about 30–45 seconds. Don’t let it brown too much or it will turn bitter.
- Pour in the heavy cream and stir, scraping up any browned bits from the skillet. Simmer gently until the sauce thickens slightly, 2–4 minutes. Taste and season with salt and pepper as needed.
- When the chicken is done, let it rest 3–5 minutes. Serve each breast drizzled with the creamy garlic sauce and finish with chopped fresh parsley.
Best ways to enjoy it
Serve this chicken over:
- Steamed vegetables and mashed potatoes for a classic plate.
- Buttered pasta or rice to soak up the creamy garlic sauce.
- A bed of wilted spinach for a lower-carb option.
For brunch or a heartier spread, consider pairing with a light sweet course — try this fluffy strawberry pancake bowl with creamy topping for dessert or a parallel brunch item. Garnish tips: a lemon wedge brightens the plate; a sprinkle of extra Parmesan adds visual appeal and extra umami.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Keep the sauce separate if possible to preserve crust texture.
- Freezing: You can freeze baked chicken (without sauce) wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through to help maintain crust crispness. Microwave will work but will soften the crust; re-crisp in a skillet briefly if desired. Reheat the sauce gently on low heat, stirring — add a splash of cream or milk if it’s too thick.
- Safety: Always reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Even thickness cooks better: If breasts are uneven, butterfly or lightly pound to uniform thickness so the crust and interior finish at the same time.
- Press the coating: Press crumbs firmly into the chicken so the crust doesn’t fall off during searing and baking.
- Use the fond: The browned bits in the skillet (fond) after searing are flavor gold — deglaze with a splash of white wine or chicken stock before adding cream if you’d like deeper flavor.
- Thermometer = confidence: A digital instant-read thermometer gives foolproof doneness: 165°F (74°C) in the thickest part.
- Don’t over-salt: Parmesan is salty. Taste the sauce before adding more salt, and adjust with pepper and lemon if needed.
Creative twists
- Herb and lemon: Add lemon zest and chopped thyme or rosemary to the breadcrumb mix for a fresher flavor.
- Panko + butter: Swap plain breadcrumbs for panko and mix with a tablespoon of melted butter for an ultra-crisp crust.
- Mushroom cream sauce: Sauté sliced cremini mushrooms with the garlic for a mushroom-parmesan cream sauce.
- Lighter option: Use Greek yogurt thinned with milk for a tangy, lighter “sauce” (add off-heat to prevent curdling).
- Gluten-free or nut crust: Use crushed GF crackers or almond meal mixed with Parmesan for a nutty crust.
- Make it spicy: Add a pinch of red pepper flakes to the cream sauce or cayenne to the crumbs for a kick.
Common questions
Q: How long does this take from start to finish?
A: About 35 minutes total: roughly 10 minutes prep (including dredging) and 25 minutes cooking (sear + bake + quick sauce).
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs work well and remain juicy; reduce oven time slightly if they’re small. Use the same internal temperature target of 165°F.
Q: My sauce is too thin — how do I thicken it?
A: Simmer a bit longer to reduce and thicken. Alternatively, whisk a small slurry of 1 tsp cornstarch + 1 tbsp cold water and stir into the simmering sauce, cooking 1–2 minutes until thickened.
Q: Can I make this ahead for a dinner party?
A: Yes. Bake the chicken and chill separately from the sauce. Reheat the chicken in a 350°F oven and warm the sauce gently on the stovetop. Finish by spooning hot sauce over the chicken just before serving.
Q: Is this safe to freeze with the cream sauce?
A: Cream-based sauces can separate when frozen and reheated. It’s best to freeze the chicken without the sauce. Make the sauce fresh or freeze the sauce only if you’re okay with reheating gently and whisking vigorously to recombine.
Q: How do I keep the crust crunchy after reheating?
A: Reheat in a preheated oven on a wire rack so hot air circulates; avoid the microwave. Quick pan-searing for 1–2 minutes per side after reheating can refresh the crust.
If you want more family-friendly dinners or similar creamy comfort dishes, let me know and I’ll suggest complementary recipes or a shopping list for a full menu.
Parmesan-Crusted Chicken
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total) If thick, halve or lightly pound to even thickness (about ¾ inch).
- 1 cup grated Parmesan cheese Preferably freshly grated for better melt and flavor; pre-grated is okay.
- 2 cups breadcrumbs Panko gives extra crunch; regular fine crumbs work too.
- 2 tablespoons olive oil Or 2 tbsp butter for richer flavor.
- 3 cloves garlic, minced About 1 tablespoon.
- 1 cup heavy cream Sub: half-and-half + 1 tbsp butter if you want a lighter texture.
- to taste Salt and pepper
- to taste Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly oil a baking dish or line with foil.
- In a shallow bowl, mix the grated Parmesan and breadcrumbs until evenly combined.
- Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- Press each breast into the breadcrumb-Parmesan mixture, coating thoroughly and pressing lightly so the crumbs adhere.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken.
- Cook until golden brown, about 3–4 minutes per side; you're not cooking through, just building the crust.
- Transfer the seared breasts to the prepared baking dish.
- Bake in the preheated oven for 15–20 minutes, or until internal temperature reaches 165°F (74°C) at the thickest part.
Making the Sauce
- While the chicken bakes, return the same skillet to medium-low.
- Add the minced garlic and sauté briefly until fragrant — about 30–45 seconds.
- Do not let it brown too much or it will turn bitter.
- Pour in the heavy cream and stir, scraping up any browned bits from the skillet.
- Simmer gently until the sauce thickens slightly, about 2–4 minutes. Taste and season with salt and pepper as needed.
Serving
- When the chicken is done, let it rest for 3–5 minutes.
- Serve each breast drizzled with the creamy garlic sauce and finish with chopped fresh parsley.