Parmesan Crusted Chicken with Creamy Garlic Sauce
Tender chicken breasts coated in a crunchy Parmesan and panko crust, served with a rich and creamy garlic sauce.
Equipment
- Large Skillet
- Shallow Bowl
Ingredients
- 4 pieces Chicken Breasts small–medium or 2 large, halved
- 2 tablespoons Olive Oil
- 0.5 cup Grated Parmesan Cheese for coating
- 0.5 cup Panko Breadcrumbs
- 3-4 cloves Garlic minced
- 1 cup Light Cream or Heavy Cream
- 1 tablespoon Italian Seasoning or Oregano
- 0.5 cup Grated Parmesan Cheese for sauce
- 1 cup Chopped Spinach optional
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a shallow bowl, mix grated Parmesan and panko breadcrumbs. Coat each chicken breast thoroughly in the mixture, pressing lightly to adhere.
- Heat olive oil in a skillet over medium-high heat. Sear the coated chicken for 3-4 minutes on each side until golden brown and crispy.
- Reduce heat to medium-low and add minced garlic to the skillet, sautéing for 1 minute until fragrant.
- Pour in the cream and add Italian seasoning or oregano. Stir to combine.
- If using, stir in chopped spinach and then add the remaining ½ cup of grated Parmesan cheese until melted and the sauce thickens.
- Return the seared chicken to the skillet, cover, and simmer for 8-10 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Serve the chicken with the creamy garlic sauce spooned over the top.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.