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Ultimate Crispy Baked Parmesan Crusted Chicken with Creamy Garlic Pan Sauce

Close-up of golden brown parmesan crusted chicken cut open, drizzled with a creamy white sauce.
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Make this restaurant-style Parmesan Crusted Chicken at home. You get a juicy interior with a perfectly crispy, cheesy crust, finished with a simple, rich creamy garlic pan sauce. This easy recipe is perfect for a weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Prepare the chicken: Pound the chicken breasts to an even thickness, about 3/4 inch. Season both sides lightly with salt and pepper.
  3. Set up a dredging station with three shallow dishes. Place flour in the first dish. Whisk the eggs in the second dish. In the third dish, combine the Panko breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, and Italian seasoning.
  4. Dredge each chicken breast first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the chicken firmly into the breadcrumb mixture to coat both sides completely.
  5. Place the coated chicken breasts on the prepared baking sheet. Drizzle lightly with olive oil.
  6. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
  7. While the chicken bakes, prepare the sauce: In a small skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
  8. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  9. Reduce the heat to low and stir in the heavy cream. Simmer gently until the sauce thickens slightly, about 3 minutes. Taste and add salt and pepper if needed.
  10. Remove the chicken from the oven. Place the chicken on serving plates. Spoon the creamy garlic sauce over the top of each breast and garnish with fresh parsley and an extra sprinkle of Parmesan cheese.

Notes

  • For an even crispier crust, you can briefly pan-sear the crusted chicken in a tablespoon of oil for 1 minute per side before transferring it to the oven.
  • If you prefer an Air Fryer Parmesan Chicken, cook at 380°F (195°C) for 12 to 15 minutes, flipping halfway through.
  • To achieve a Longhorn Steakhouse style, add 1/4 cup of shredded provolone cheese over the crust during the last 5 minutes of baking.

Nutrition

Find it online: https://devourdish.com/parmesan-crusted-chicken-recipe/