Description
This Parmesan Crusted Chicken with Garlic Sauce is a delightful and comforting entrée that combines crispy, golden-brown chicken fillets coated in a savory Parmesan and breadcrumb crust, topped with a rich and creamy garlic sauce. Perfect for a family dinner or special occasion, this dish offers a delicious balance of textures and flavors that will satisfy any palate.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken fillets
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/4 cup flour
- Salt and pepper to taste
For 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 Coating Mixture: In a bowl, combine the grated Parmesan cheese and breadcrumbs thoroughly to create the crust mixture.
- Season Chicken: Season each chicken fillet generously with salt and pepper on both sides to enhance flavor.
- Coat Chicken: Dredge each fillet first in flour, ensuring an even light coating, then dip into beaten eggs, and finally coat with the Parmesan-breadcrumb mixture, pressing gently to adhere well.
- Sear Chicken: Heat olive oil in a skillet over medium heat. Once hot, cook the chicken fillets for 3-4 minutes on each side until they develop a golden-brown crust.
- Bake Chicken: Transfer the seared chicken fillets to a baking dish and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and juices run clear.
- Sauté Garlic: Using the same skillet, add the minced garlic and sauté for about 1 minute until fragrant but not browned, to release its aroma.
- Make Garlic Sauce: Pour in the heavy cream, bring to a simmer, and let it cook for 5 minutes to thicken slightly and infuse the garlic flavor into the sauce.
- Serve: Plate the baked chicken fillets and generously spoon the creamy garlic sauce over the top. Serve immediately while warm for best taste and texture.
Notes
- Make sure not to overcook the chicken when searing to prevent drying out; it’s finished in the oven.
- Use fresh grated Parmesan for the best flavor and texture in the crust.
- The garlic sauce can be adjusted by adding fresh herbs like parsley or basil for extra freshness.
- Leaving the skin on the chicken is an option, but this recipe is tailored for skinless fillets for even crust coating.
- This dish pairs well with steamed vegetables, mashed potatoes, or a fresh green salad.
