How to Create Perfect Parmesan Crusted Chicken

Perfect Breading Technique

Following the flour-egg-crumb sequence ensures a well-adhered, crispy coating.

Dual Cooking Method

Pan-searing followed by oven finishing creates a golden exterior while maintaining juicy chicken.

Proper Roux Development

Cooking flour with butter before adding liquids prevents lumps and raw flour taste in the sauce.

Sauce Consistency Control

Gradual reduction and careful temperature management achieves the ideal creamy texture.

Baking Tips

For extra flavor, add 1 teaspoon of lemon zest to the breadcrumb mixture.

Make sure to pat the chicken dry before breading - this helps the coating adhere better.

For a lighter version, you can bake the breaded chicken directly instead of pan-frying first.

The sauce can be made ahead and gently reheated before serving.

Try adding sautéed mushrooms or spinach to the sauce for extra vegetables.

Freshly grated Parmesan works much better than pre-grated for both flavor and texture.

Parmesan Crusted Chicken with Creamy Garlic Sauce

Name: Parmesan Crusted Chicken with Creamy Garlic Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; 1 cup freshly grated Parmesan cheese, divided; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons olive oil; 2 tablespoons butter; For the Creamy Garlic Sauce:; 2 tablespoons butter; 4 cloves garlic, minced; 1 tablespoon all-purpose flour; 1 cup chicken broth; 1 cup heavy cream; 1/4 cup freshly grated Parmesan cheese; 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried); Salt and pepper to taste; Fresh parsley, chopped (for garnish)

This Parmesan Crusted Chicken delivers perfectly golden, crispy chicken breasts coated in a savory parmesan crust and topped with a velvety, rich garlic cream sauce. The combination of tender chicken, crunchy exterior, and smooth sauce creates an impressive restaurant-quality dish that's surprisingly achievable at home. Perfect for a special dinner yet simple enough for weeknights when you want something extraordinary.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

4 boneless, skinless chicken breasts (about 1.5 lbs)

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 cup freshly grated Parmesan cheese, divided

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons olive oil

2 tablespoons butter

For the Creamy Garlic Sauce:

2 tablespoons butter

4 cloves garlic, minced

1 tablespoon all-purpose flour

1 cup chicken broth

1 cup heavy cream

1/4 cup freshly grated Parmesan cheese

1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

If chicken breasts are very thick, place them between plastic wrap and gently pound to an even thickness of about 1/2 inch.

Set up a breading station with three shallow dishes: place flour in the first dish; beaten eggs in the second; and combine panko breadcrumbs, 3/4 cup Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper in the third dish.

Pat chicken breasts dry with paper towels. Dredge each chicken breast first in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly in the Parmesan-breadcrumb mixture, pressing gently to adhere.

In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown, about 3-4 minutes per side.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken reaches internal temperature of 165°F (74°C).

While chicken is baking, prepare the creamy garlic sauce. In a medium saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute (be careful not to burn).

Sprinkle flour over the garlic and butter, whisking constantly for about 1 minute to form a roux.

Gradually whisk in chicken broth, stirring constantly to prevent lumps, then add heavy cream.

Bring the sauce to a simmer and cook for 3-4 minutes until it begins to thicken. Reduce heat to low and stir in 1/4 cup Parmesan cheese and thyme until cheese melts.

Season the sauce with salt and pepper to taste. If sauce becomes too thick, add a splash more broth or cream to reach desired consistency.

Once chicken is done, remove from oven and let rest for 5 minutes.

Serve chicken breasts topped with warm creamy garlic sauce and garnish with fresh parsley and additional Parmesan cheese if desired.

Parmesan Crusted Chicken with Creamy Garlic Sauce

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Parmesan Crusted Chicken

Parmesan Crusted Chicken with Creamy Garlic Sauce

Ingredients

Instructions