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Parmesan Crusted Chicken Easy Family Dinner Recipe

Parmesan Crusted Chicken with Creamy Garlic Sauce

This Parmesan Crusted Chicken with Creamy Garlic Sauce is a golden, crispy delight topped with a rich and velvety sauce. The combination of crunchy Parmesan coating and savory garlic cream makes it a perfect dinner for any night of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces Small–medium chicken breasts (or 2 large, halved)
  • Salt and pepper, to taste
  • 2 tbsp Olive oil
  • 0.5 cup Grated Parmesan cheese (for coating)
  • 0.5 cup Panko breadcrumbs
Creamy Garlic Sauce
  • 3 cloves Garlic, minced
  • 1 cup Light cream or heavy cream
  • 1 tbsp Italian seasoning or oregano
  • 0.5 cup Parmesan cheese, grated (for sauce)
  • 1 cup Spinach, chopped (optional)

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Season chicken breasts with salt and pepper on both sides.
  3. In a small bowl, mix together grated Parmesan cheese and panko breadcrumbs.
  4. Heat olive oil in a skillet over medium heat. Coat each chicken breast in the breadcrumb mixture and cook for 3–4 minutes per side until golden brown.
  5. Transfer the chicken to a baking sheet and bake for 10–15 minutes, or until fully cooked (internal temperature of 74°C / 165°F).
  6. In the same skillet, sauté minced garlic over medium heat until fragrant, about 1 minute.
  7. Add cream and bring to a gentle simmer. Stir in Italian seasoning and Parmesan cheese, whisking until the sauce is smooth and thickened.
  8. If desired, stir in chopped spinach just before serving for a pop of color and added nutrition.
  9. Pour the creamy garlic sauce over the baked chicken and serve warm.

Notes

For extra flavor, marinate the chicken in a bit of olive oil, garlic, and herbs for 30 minutes before coating. Serve with pasta, mashed potatoes, or a crisp green salad. You can also use half-and-half instead of heavy cream for a lighter sauce.