Description
This Parmesan Crusted Chicken with Garlic Sauce recipe features crispy, golden-brown chicken fillets coated in a savory Parmesan and breadcrumb crust, complemented by a rich and creamy garlic sauce. Perfectly cooked first on the stovetop for a crunchy exterior, then baked to juicy perfection, this dish is ideal for a flavorful and comforting meal.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken fillets
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 eggs
- 1/4 cup flour
- Salt and pepper to taste
Cooking and Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the chicken in the oven after searing.
- Mix Coating: In a bowl, combine the grated Parmesan cheese and breadcrumbs thoroughly to create the crust mix.
- Season Chicken: Season the chicken fillets evenly with salt and pepper to enhance flavor before coating.
- Coat Chicken: Dredge each fillet in flour, then dip into the beaten eggs, and finally coat with the Parmesan-breadcrumb mixture, pressing gently to adhere the crust.
- Sear Chicken: Heat olive oil in a skillet over medium heat, then cook the coated chicken 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 place in the preheated oven. Bake for 15-20 minutes until the chicken is cooked through and tender.
- Prepare Garlic Sauce: Using the same skillet, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Cream and Simmer: Pour in the heavy cream and simmer gently for 5 minutes, allowing the sauce to thicken and the flavors to meld.
- Serve: Plate the baked chicken fillets and spoon the creamy garlic sauce over the top. Serve immediately while hot for best taste.
Notes
- Ensure not to overcook the chicken during searing to avoid drying it out before baking.
- For a crispier crust, press the breadcrumb mixture firmly onto the chicken fillets.
- You can substitute heavy cream with half-and-half for a lighter sauce, although it will be less rich.
- Make sure the garlic does not burn when sautéing as it can turn bitter.
- Serve with a side of steamed vegetables or a fresh salad to balance the richness of the dish.
