Parmesan-Crusted Chicken
Crispy on the outside and juicy on the inside, this Parmesan-crusted chicken is seared and baked, finished with a silky garlic cream sauce for a truly elevated weeknight meal.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts (about 1 to 1.25 lb total) Flatten thicker areas slightly for even cooking.
- 1 cup grated Parmesan cheese Freshly grated gives the best melt and flavor.
- 1 cup plain breadcrumbs Use panko for extra crunch.
- 2 large eggs, beaten
- 1/4 cup all-purpose flour Season with salt and pepper.
- 2 tablespoons olive oil Use a neutral oil with a high smoke point like grapeseed if preferred.
- 2 cloves garlic, minced
- 1 cup heavy cream For lower-fat sauce, swap half-and-half.
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and position a rack in the center.
- In a shallow bowl, mix the grated Parmesan and breadcrumbs. In another bowl, beat the eggs. Place the flour on a plate.
- Pat the chicken dry and season both sides with salt and pepper. Flatten unevenly thick breasts to about 1/2–3/4 inch.
- Dredge each breast in flour, shaking off excess. Dip into the beaten eggs, then press into the Parmesan-breadcrumb mixture until well coated.
Cooking
- Heat the oil in a large skillet over medium heat. Add the chicken and sear for 3–4 minutes per side until golden brown.
- Transfer the seared breasts to a baking dish and bake for 15–20 minutes, or until an instant-read thermometer reaches 165°F (74°C).
- Let rest for 3–5 minutes after baking.
Sauce Preparation
- Return the skillet to medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Pour in the heavy cream, add the Italian seasoning, and stir, scraping browned bits from the pan. Simmer until the sauce thickens slightly, about 4–6 minutes.
- Taste and adjust with salt and pepper.
Serving
- Plate the chicken, spoon the garlic cream sauce over each breast, and finish with chopped parsley. Serve immediately.
Notes
For gluten-free, use GF flour and GF breadcrumbs. To lower fat, use half-and-half instead of heavy cream. For flavor variations, use Asiago or Pecorino Romano instead of Parmesan.