Description
This Parmesan Crusted Chicken with Garlic Sauce is a deliciously crispy and creamy dish perfect for a satisfying dinner. Juicy chicken fillets are coated in a flavorful Parmesan breadcrumb crust, pan-seared until golden, then baked to perfection. The rich garlic cream sauce adds a luxurious finish, making this meal a pure delight.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken fillets
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1/4 cup flour
- 2 eggs, beaten
- Salt and pepper to taste
Cooking
- 2 tablespoons olive oil
Garlic Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken after searing.
- Prepare Breadcrumb Mixture: In a bowl, combine the grated Parmesan cheese and breadcrumbs thoroughly for the crispy coating.
- Season Chicken: Season the chicken fillets evenly with salt and pepper to enhance the flavor.
- Bread the Chicken: Dredge each chicken fillet first in flour, then dip into the beaten eggs, and finally coat with the Parmesan and breadcrumb mixture to create a crunchy crust.
- Pan-Sear Chicken: Heat olive oil in a skillet over medium heat. Cook the breaded chicken for 3-4 minutes on each side until they turn golden brown, ensuring a crisp exterior.
- Bake Chicken: Transfer the seared chicken to a baking dish and bake in the preheated oven for 15-20 minutes to cook through completely.
- Sauté Garlic: In the same skillet used for the chicken, add the minced garlic and sauté for 1 minute to release its aroma and flavor.
- Add Cream and Simmer: Pour in the heavy cream and simmer for 5 minutes, allowing the garlic to infuse the sauce and it to thicken slightly.
- Serve: Plate the baked chicken and generously spoon the creamy garlic sauce over the top. Serve immediately for best taste.
Notes
- Ensure chicken fillets are of even thickness for uniform cooking.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- This dish pairs wonderfully with steamed vegetables or a fresh green salad.
