Parmesan Crusted Chicken Garlic (Printable Version)
# What You'll Need:
→ Chicken Coating
01 -
2 boneless, skinless chicken breasts
02 -
60 grams all-purpose flour
03 -
25 grams grated Parmesan cheese
04 -
1 teaspoon garlic powder
05 -
½ teaspoon onion powder
06 -
¼ teaspoon salt
07 -
⅛ teaspoon ground black pepper
→ Creamy Garlic Sauce
08 -
115 grams unsalted butter
09 -
60 milliliters heavy cream
10 -
2 cloves garlic, minced
11 -
¼ teaspoon salt
12 -
⅛ teaspoon ground black pepper
# Step-by-Step Directions:
01 -
Set the oven to 200°C and line a baking sheet with parchment paper.
02 -
Combine flour, grated Parmesan, garlic powder, onion powder, salt, and pepper in a shallow dish.
03 -
Pat chicken breasts dry and evenly coat both sides with the flour mixture, pressing gently to adhere.
04 -
Arrange coated chicken on the baking sheet and bake for 15-20 minutes until internal temperature reaches 74°C.
05 -
Melt butter over medium heat in a saucepan. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in heavy cream, salt, and pepper; simmer for 5-7 minutes until slightly thickened.
06 -
Transfer baked chicken to plates and generously drizzle with creamy garlic sauce.
# Helpful Notes:
01 -
Pat chicken dry before coating to ensure the crust adheres properly.
02 -
Use freshly grated Parmesan for optimal flavor and texture.
03 -
Allow chicken to rest for 5 minutes post-baking to retain juiciness.
04 -
Use a meat thermometer to avoid overcooking; target internal temperature is 74°C.