Parmesan Crusted Chicken Garlic (Printable Version)
Tender crusted chicken baked to a golden crisp, finished with a silky garlic cream sauce for a flavorful meal.
# Ingredients:
→ Chicken and Coating
01 -
4 boneless skinless chicken breasts (approximately 150g each)
02 -
60g all-purpose flour
03 -
80g freshly grated Parmesan cheese
04 -
1 teaspoon garlic powder (3g)
05 -
1 teaspoon onion powder (3g)
06 -
1 teaspoon salt (5g)
07 -
½ teaspoon freshly ground black pepper (1g)
→ Creamy Garlic Sauce
08 -
40g unsalted butter
09 -
240ml heavy cream (35% fat)
10 -
2 cloves fresh garlic, minced (6g)
11 -
Salt and black pepper, to taste
# Steps:
01 -
Pat chicken breasts dry with paper towels to ensure the coating adheres well. In a shallow dish, combine flour, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Press each chicken breast firmly into the mixture, coating all sides evenly.
02 -
Preheat the oven to 200°C and line a baking sheet with parchment paper. Arrange coated chicken breasts on the sheet with space between each piece. Bake for 15 to 20 minutes until the crust is golden and crispy. Chicken is fully cooked when juices run clear and an internal temperature of 74°C is reached.
03 -
While the chicken bakes, melt butter in a medium saucepan over medium heat. Avoid browning the butter. Add minced garlic and sauté briefly until fragrant. Pour in heavy cream, whisking constantly. Let the sauce simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
04 -
Place baked chicken breasts on serving plates. Spoon warm creamy garlic sauce over each portion. Use remaining sauce from the pan to drizzle on the side or garnish with fresh herbs if desired.
# Notes:
01 -
Patting the chicken dry before coating is essential for a crispy crust. Letting the chicken rest 5 minutes after baking keeps juices locked in. The sauce can be doubled for extra richness or paired with mashed potatoes and steamed vegetables.