Parmesan Crusted Chicken with Creamy Garlic Sauce | Fast

Ever wondered how to turn two plain chicken breasts into a restaurant-worthy dinner without spending all night in the kitchen?
What if the answer were as simple as a dusting of Parmesan and a five-minute stovetop sauce?
Get ready—this recipe shows you how easy flavor magic can be.

Overview

Parmesan Crusted Chicken with Creamy Garlic Sauce is weeknight gold.
It bakes in 20 minutes, gets prepped in 10, and lands on the table in under 30.
Difficulty is easy, yet the result feels gourmet thanks to real Parmesan and a buttery garlic cream.

Essential Ingredients

• Boneless, skinless chicken breasts – lean protein that crisps beautifully under a Parmesan coat.
• All-purpose flour – creates a dry surface so cheese sticks and browns evenly.
• Grated Parmesan cheese – adds salty depth and turns golden when baked.
• Garlic powder & onion powder – quick pantry seasonings for all-over savoriness.
• Salt & black pepper – basic seasoning that sharpens every bite.
• Butter – the backbone of the silky sauce. Swap with ghee for nutty notes.
• Heavy cream – thickens naturally; half-and-half works for a lighter touch.
• Fresh garlic cloves – two is classic, but roast five for mellow sweetness.

Possible swaps & variations

• Use panko crumbs plus Parmesan for crunchier crusts.
• Pick gluten-free flour to keep celiacs happy.
• Try grated Pecorino Romano for a sharper finish.

Step-by-Step Instructions

1. Heat the oven
   Preheat to 400 °F / 200 °C.
   Line a baking sheet with parchment so cleanup is painless.
2. Mix the coating
   In a shallow dish, whisk the flour, Parmesan, garlic powder, onion powder, salt, and pepper.
   Use a fork to break any clumps for an even blend.
3. Dredge the chicken
   Pat breasts dry with paper towel so the coating sticks.
   Press each side firmly into the Parmesan mix, shaking off excess.
   Pro tip: Lightly tap the top with your palm to lock in more cheese.
4. Bake until crispy
   Place coated chicken on the prepared sheet.
   Bake 15–20 minutes until the internal temperature hits 165 °F / 74 °C.
   The crust should look toasted and smell nutty.
5. Make the creamy garlic sauce
   During the last 5 minutes of baking, melt butter in a small saucepan over medium heat.
   Stir in minced garlic; cook 30 seconds until fragrant, not brown.
   Whisk in heavy cream, salt, and pepper. Simmer 2–3 minutes until slightly thick.
   Pro tip: If sauce looks thin, drop in 1 tbsp extra Parmesan and whisk smooth.
6. Rest & serve
   Let baked chicken rest 3 minutes to keep juices inside.
   Slice or serve whole, then spoon generous sauce over the top.

Assembly & Presentation

• Family-style platter: Lay sliced chicken on a white serving dish, cascading sauce from the center outward.
• Individual plates: Angle each breast on a bed of sautéed spinach for color contrast.
• Garnish ideas: Fresh parsley confetti, cracked pepper, and an extra Parmesan shower.

Storage & Make-Ahead Tips

• Refrigerate leftover chicken and sauce separately in airtight containers up to 3 days.
• Freeze cooked chicken (without sauce) up to 2 months; thaw overnight in the fridge.
• Reheat chicken at 350 °F for 10 minutes to restore crunch; warm sauce on low heat, adding a splash of milk if needed.
• Meal-prep trick: Coat raw chicken earlier in the day, cover, and chill up to 8 hours before baking.

Recipe Variations

1. Herb-Crusted Upgrade – add 1 tsp dried Italian herbs to the flour mix for rustic aroma.
2. Spicy Kick – whisk ½ tsp smoked paprika and a pinch of cayenne into the sauce.
3. Lemon Lover’s Twist – finish sauce with 1 tbsp fresh lemon juice and zest for bright pop.

Conclusion

Crispy cheese crust, silky garlic butter, and a 30-minute timeline—now that’s dinner success.
Play with herbs, swap cheeses, or double the sauce (you’ll want extra).
Try it tonight, then share your spin in the comments so we can all cook better together.

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FAQs

How do I keep the crust from falling off?
Pat the chicken completely dry and press firmly into the coating.
Rest the crusted chicken 5 minutes before baking so it adheres.
Avoid flipping midway; that disturbs the cheese layer.

Can I pan-fry instead of bake?
Yes. Heat 2 tbsp oil in a skillet over medium.
Cook 5–6 minutes per side until golden and 165 °F inside.
Keep heat moderate to prevent cheese from burning.

Is heavy cream necessary for the sauce?
Heavy cream thickens fastest, but half-and-half works with 1 tsp cornstarch whisked in.
Full-fat coconut milk offers a dairy-free alternative with a hint of sweetness.

What sides pair well?
Garlic mashed potatoes soak up sauce.
Roasted broccoli adds crunch.
A simple Caesar salad keeps things fresh.

Is this dish kid-friendly?
Absolutely—the mild garlic and cheesy crust win over picky eaters.
Reduce black pepper if your kids are spice-sensitive.