Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a deliciously crispy and flavorful dish featuring chicken breasts coated in a Parmesan and panko breadcrumb mixture, seared to golden perfection, and finished with a rich, creamy garlic sauce enhanced with Italian seasoning and optional spinach. Perfect for a satisfying weeknight dinner that feels gourmet.
Ingredients
Scale
Chicken
- 4 small to medium chicken breasts (or 2 large, halved)
- Salt and pepper, to taste
- 2 tablespoons olive oil
Coating
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
Creamy Garlic Sauce
- 3–4 cloves garlic, minced
- 1 cup light cream or heavy cream
- 1 tablespoon Italian seasoning or oregano
- ½ cup grated Parmesan cheese
- 1 cup spinach, chopped (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with salt and pepper on both sides to taste, setting them up for a flavorful crust and well-seasoned meat.
- Make the Coating: In a shallow dish, mix together the grated Parmesan cheese and panko breadcrumbs. Dip each chicken breast into this mixture, pressing gently to coat all sides thoroughly.
- Sear the Chicken: Heat olive oil in a skillet over medium heat. Add the coated chicken breasts and cook until both sides are golden brown and crispy, about 3-4 minutes per side.
- Prepare the Sauce: In the same skillet, reduce heat to medium-low and sauté the minced garlic until fragrant. Pour in the cream, then stir in the Italian seasoning, chopped spinach if using, and grated Parmesan cheese. Allow the sauce to simmer gently until it thickens slightly, about 3-5 minutes.
- Finish Cooking: Return the seared chicken breasts to the skillet with the sauce. Cover the skillet and cook on low heat until the chicken reaches an internal temperature of 165°F (74°C), roughly another 5-7 minutes depending on thickness.
- Serve: Plate the cooked chicken breasts and generously spoon the creamy garlic sauce over the top. Serve immediately for a warm and comforting meal.
Notes
- You can substitute light cream with heavy cream for a richer sauce or half-and-half for a lighter version.
- Using panko breadcrumbs instead of regular breadcrumbs ensures a crispier crust.
- To check doneness, use a meat thermometer to ensure chicken reaches 165°F internally.
- Spinach is optional but adds a nice color and nutrition boost.
- Leftovers can be stored in the refrigerator for up to 3 days.
