Parmesan-Crusted Chicken
This Parmesan-crusted chicken features a crunchy, cheesy crust on tender chicken breasts, finished with a silky garlic cream sauce, perfect for busy weeknights or special occasions.
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.
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. Store leftovers in an airtight container for up to 3–4 days, and freeze baked chicken (without sauce) wrapped tightly for up to 2 months.