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Parmesan Crusted Chicken With Creamy Garlic Sauce

Crispy, savory, and indulgent, this Parmesan Crusted Chicken is topped with a luscious creamy garlic sauce, making it a perfect staple for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken breasts Pat dry before seasoning
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs Gluten-free breadcrumbs can be used for a gluten-free option
  • 2 cloves garlic, minced
  • 1 cup heavy cream Can be substituted with a plant-based cream
  • 2 tablespoons olive oil For searing the chicken
  • to taste Salt
  • to taste Pepper
  • as needed Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
  3. In a shallow dish, combine the grated Parmesan cheese and breadcrumbs. Mix well.
  4. Dip each seasoned chicken breast into the breadcrumb and cheese mixture, pressing down to ensure adherence.
Cooking
  1. In an oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side or until golden brown.
  2. Transfer the skillet to the preheated oven and bake for another 15-20 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
Preparing the Sauce
  1. In a small saucepan, combine the heavy cream and minced garlic. Heat over medium-low until the sauce simmers, stirring occasionally.
Serving
  1. Once the chicken is done, remove it from the oven and let it rest for a few minutes. Drizzle the creamy garlic sauce over the top and garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes to retain crispiness.