Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a deliciously crispy, cheesy chicken dish topped with a rich, garlicky cream sauce. Perfect for a quick weeknight dinner, it combines a crunchy Parmesan and panko crust seared to golden perfection, complemented by a luscious sauce made with garlic, cream, and fresh spinach for an added touch of color and flavor.
Ingredients
Scale
Chicken
- 4 small–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 Parmesan cheese, grated
- 1 cup spinach, chopped (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with salt and pepper to enhance flavor before coating.
- Make the Coating: In a shallow dish, mix the grated Parmesan cheese and panko breadcrumbs together. Coat each chicken breast thoroughly with this mixture to ensure a crispy crust when cooked.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the coated chicken breasts and sear them until the crust is golden brown and crispy, about 3-4 minutes per side.
- Prepare the Sauce: In the same skillet, sauté the minced garlic until fragrant, about 1 minute. Pour in the cream and add the Italian seasoning or oregano. Stir in chopped spinach if using, then add grated Parmesan cheese. Let the sauce simmer and thicken gently while stirring occasionally.
- Finish Cooking: Return the seared chicken to the skillet, cover with a lid, and cook over medium heat until the chicken’s internal temperature reaches 165°F (74°C), ensuring it is fully cooked and juicy, about 8-10 minutes.
- Serve: Plate the chicken breasts and generously spoon the creamy garlic sauce over the top. Serve immediately for best taste.
Notes
- Using light cream will make the sauce less rich but still flavorful; heavy cream yields a thicker, richer sauce.
- Spinach is optional but adds a nice color and nutritional boost to the sauce.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- Panko breadcrumbs help achieve an extra crispy crust compared to regular breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
