Parmesan Crusted Chicken Sauce (Printer-Friendly Version)
Crispy Parmesan-coated chicken complemented by a smooth, garlicky cream sauce for a flavorful dish.
# Required Ingredients:
→ Chicken Coating
01 -
2 boneless, skinless chicken breasts
02 -
60 grams all-purpose flour
03 -
25 grams grated Parmesan cheese
04 -
5 grams garlic powder
05 -
2.5 grams onion powder
06 -
1.25 grams salt
07 -
0.6 grams black pepper
→ Creamy Garlic Sauce
08 -
115 grams unsalted butter
09 -
60 milliliters heavy cream
10 -
2 cloves garlic, minced
11 -
1.25 grams salt
12 -
0.6 grams black pepper
# Step-by-Step Instructions:
01 -
Set your oven to 200°C and line a baking sheet with parchment paper to prevent sticking.
02 -
Combine flour, grated Parmesan, garlic powder, onion powder, salt, and black pepper in a shallow dish. Press each chicken breast into the mixture, coating evenly on both sides.
03 -
Place coated chicken breasts on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes or until the internal temperature reaches 74°C.
04 -
In a saucepan over medium heat, melt butter. Stir in minced garlic and cook for 1 to 2 minutes until fragrant. Add heavy cream, salt, and black pepper. Simmer while stirring frequently for 5 to 7 minutes until the sauce thickens slightly.
05 -
Transfer baked chicken to serving plates and spoon the creamy garlic sauce generously over the top.
# Handy Cooking Tips:
01 -
Pat chicken dry before coating to ensure the crust adheres well. Use a meat thermometer to avoid overcooking; remove chicken once internal temperature reaches 74°C. Let the chicken rest for 5 minutes after baking to retain juiciness.