Parmesan Crusted Chicken With Creamy Garlic Sauce
Parmesan Crusted Chicken With Creamy Garlic Sauce pairs golden Parmesan-panko chicken with a warm garlic cream sauce and optional spinach. It is a cozy family dinner for nights when you want crisp edges, tender chicken, and a sauce worth spooning over everything.
Equipment
- Large skillet
- Shallow bowl
- Tongs
- Instant-read thermometer
- Cutting Board
Ingredients
- 4 small-medium chicken breasts or 2 large breasts halved horizontally
- salt and pepper to taste
- 2 tablespoons olive oil divided for coating and cooking
- 1/2 cup grated Parmesan cheese for the crispy coating
- 1/2 cup panko breadcrumbs
- 3-4 cloves garlic minced
- 1 cup light cream or heavy cream
- 1 tablespoon Italian seasoning or oregano
- 1/2 cup grated Parmesan cheese for the creamy garlic sauce
- 1 cup spinach chopped optional
Instructions
- Pat the chicken dry, halve thick breasts if needed, and season both sides with salt and pepper.
- Combine the Parmesan cheese and panko breadcrumbs in a shallow bowl.
- Brush the chicken lightly with olive oil, then press the Parmesan-panko coating firmly onto both sides.
- Heat the remaining olive oil in a large skillet over medium heat and sear the chicken until golden on both sides.
- Cook until the thickest part of the chicken reaches 165°F, then move it to a plate.
- Lower the heat and add the garlic to the same skillet, stirring just until fragrant.
- Stir in the cream, Italian seasoning, Parmesan, and spinach if using, then simmer until smooth.
- Return the chicken briefly to the skillet and spoon the sauce around the crust before serving.
Notes
Storage: Store cooled chicken and sauce in airtight containers for 3-4 days, keeping the sauce separate when possible.
Freezing: Freeze cooked chicken without the cream sauce for up to 2 months because creamy sauces can separate after thawing.
Reheating: Reheat chicken in a 350°F oven for 10-15 minutes and warm the sauce slowly on the stovetop.
Expert Tips: Keep the skillet at medium heat so the Parmesan crust browns without burning before the chicken is done.
Variations: Use almond flour or crushed pork rinds instead of panko for a lower-carb style crust.
Sauce Tips: Add a small splash of cream or water if the Parmesan sauce thickens too much before serving.