Golden Parmesan Chicken: 20 Years Perfecting This Dish

Okay, let me tell you why this Golden Parmesan Chicken with Garlic Cream recipe is about to become your new weeknight BFF! It seriously ticks all the boxes. I mean, who doesn’t love a comforting bowl of pasta topped with juicy chicken? And I’ve been whipping up quick and easy meals for, oh, close to 20 years now, so trust me, I know what works! Chicken has always been my go-to – versatile, budget-friendly, and, when done right, totally delicious. Creamy sauces? I could practically live on them! So, naturally, I had to combine the two. And that’s how my Golden Parmesan Chicken with Garlic Cream was born. Get ready for a flavor explosion!

Why You’ll Love This Golden Parmesan Chicken with Garlic Cream

Seriously, where do I even start? This isn’t just dinner; it’s a *hug* on a plate! Here’s why you’re gonna be obsessed:

• Crazy easy: We’re talking minimal prep and mostly hands-off cooking. Perfect for busy weeknights!
• Flavor bomb: Parmesan, garlic, creamy sauce… need I say more?
• Kid-approved: Even picky eaters gobble this up (trust me, I know picky!).
• Low-carb friendly: Skip the pasta and serve it with roasted veggies for a guilt-free meal.

Basically? It’s total comfort food, but, like, *fancy* comfort food. You deserve it!

Ingredients for Golden Parmesan Chicken with Garlic Cream

Alright darlings, let’s gather our goodies! This Golden Parmesan Chicken with Garlic Cream is all about simple ingredients that pack a HUGE punch. You’ll want to have these on hand… and don’t skimp on the Parmesan, seriously, it’s the star!

• 4 boneless, skinless chicken breasts – about the same size, if you can!
• 1 cup grated Parmesan cheese – freshly grated is always best, trust me.
• 1/2 cup breadcrumbs – I like Italian seasoned, but plain works just fine.
• 1 teaspoon garlic powder – can’t have too much garlic, right?
• 1/2 teaspoon salt – a pinch more if you’re feeling sassy.
• 1/4 teaspoon black pepper – freshly ground is always a win.
• 2 tablespoons olive oil – for that gorgeous golden sear.
• 1 cup heavy cream – don’t even *think* about using milk here! We need that richness.
• 2 cloves garlic, minced – fresh is key, people!
• 1/4 cup chicken broth – low sodium is my go-to, so you can control the salt.
• 2 tablespoons chopped fresh parsley – adds a pop of color and freshness to finish.

See? Nothing too crazy! Once you have all this, you’re halfway to flavortown!

How to Make Golden Parmesan Chicken with Garlic Cream: Step-by-Step Instructions

Okay, peeps, gather ’round! This is where the magic happens. Don’t worry, I’m not gonna throw a bunch of complicated chef-y stuff at you. We’ll take it one step at a time, and you’ll be chowing down on delicious Golden Parmesan Chicken with Garlic Cream before you know it. Ready? Let’s do this!

1. First things first: **Preheat your oven to 375°F (190°C).** This is super important, so don’t skip it! We want that chicken to cook evenly.

2. Next, get your **Parmesan coating ready.** In a shallow dish (a pie plate works great!), combine that glorious 1 cup of grated Parmesan cheese, 1/2 cup of breadcrumbs, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix it all up with a fork until it’s nicely combined. This is gonna be our flavor armor!

3. Alright, time to **coat the chicken!** Take one chicken breast at a time and dunk it into the Parmesan mixture. Make sure you press it down firmly so the coating really sticks. Flip it over and do the same on the other side. You want that chicken COVERED! Don’t worry if it gets a little messy – that’s half the fun!

4. Now, let’s get some color on that bird! **Heat 2 tablespoons of olive oil in a large skillet over medium heat.** You want the oil nice and hot, but not smoking. Carefully place the coated chicken breasts in the skillet. Remember: Safety first! Hot oil can splatter. Sear them for about 2-3 minutes per side, until they’re a beautiful golden brown. They won’t be cooked through at this point, and that’s ok! This is just to get a nice crust going.

5. Time to **bake it ’til you make it!** Transfer the seared chicken to a baking dish. I usually give the skillet a quick wipe with a paper towel first. Pop that dish into your preheated oven and bake for 15-20 minutes, or until the chicken is cooked through. The best way to check is with a meat thermometer. You want it to register 165°F (74°C).

6. While the chicken’s doing its thing in the oven, we’re gonna **make that dreamy garlic cream sauce!** Grab that same skillet you used to sear the chicken (more flavor!). Add 1 cup of heavy cream, 2 cloves of minced garlic, and 1/4 cup of chicken broth. Bring it to a simmer over medium heat. Let it bubble gently for about 5-7 minutes, or until the sauce has thickened up a bit. Don’t crank up the heat too high, or it might burn! Stir it occasionally to prevent sticking.

7. Almost there! **Stir in 2 tablespoons of chopped fresh parsley** into the garlic cream sauce. This adds a touch of freshness and makes it look all fancy.

8. And finally… **Serve that glorious garlic cream sauce over the baked chicken breasts!** Boom! Dinner is served! You can also spoon the sauce over pasta (linguine or fettuccine are my faves) if you’re not going low-carb. Prepare yourself for a chorus of “mmmms” and “aahhhs.” You’re welcome!

Tips for the Best Golden Parmesan Chicken with Garlic Cream

Wanna take your Golden Parmesan Chicken with Garlic Cream from “yum” to “OMG!”? Here are my top secrets for nailing this recipe every single time:

• Don’t overcrowd the skillet! When searing, give each chicken breast some space. Overcrowding lowers the oil temperature, resulting in steamed, not seared, chicken.
• Watch that Parmesan! It can burn easily. Keep the heat at medium, and if the crust starts to get too dark, lower the heat a little.
• Thickening the sauce: The sauce should coat the back of a spoon. If it’s too thin, let it simmer a bit longer. If it gets *too* thick, add a splash more chicken broth.
• Pound it out: If your chicken breasts are super thick, pound them to an even thickness before coating. This helps them cook evenly.

Follow these tips, and you’ll be serving up chicken perfection every single time!

Variations for Your Golden Parmesan Chicken with Garlic Cream

Okay, so you’ve mastered the original? Time to get a little wild! The beauty of this recipe is that it’s super easy to customize. Here are a couple of my go-to tweaks:

• Spice it up! Add a pinch of red pepper flakes to the Parmesan mixture for a little kick. Or, try using smoked paprika in the cream sauce – yum!
• Cheese, please! Swap out some of the Parmesan for Pecorino Romano. It’s got a sharper, saltier flavor that’s seriously addictive.

Seriously, don’t be afraid to experiment! That’s how kitchen magic happens, people!

Serving Suggestions for Golden Parmesan Chicken with Garlic Cream

Alright, you’ve got this amazing Golden Parmesan Chicken with Garlic Cream… now what do you serve with it? Well, lemme tell ya, there are tons of options! But here are a couple of my absolute faves:

• **Pasta, of course!** Seriously, this sauce was practically *made* for twirling around some perfectly cooked pasta. Linguine or fettuccine are my go-tos!

• **Garlic Roasted Veggies:** Want something a little healthier? These garlic roasted veggies are the *perfect* complement to the rich chicken and sauce.

Honestly, a simple side salad works too! The chicken is the real star, so keep the sides easy and delicious!

Make-Ahead and Storage Tips for Golden Parmesan Chicken with Garlic Cream

Okay, so maybe you’re not cooking this baby *right* now? No worries! This Golden Parmesan Chicken with Garlic Cream is totally make-ahead friendly. Here’s the lowdown on storage and reheating:

• Leftovers? Score! Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. The sauce can get a little thick, but that’s no biggie!
• Reheating: Gently reheat the chicken in a skillet with a little olive oil or in the oven. Reheat the sauce separately in a saucepan over low heat, adding a splash of chicken broth or cream to thin it out if needed. Don’t boil it!
• Make-ahead magic: You can totally prep the chicken (coat it!), then store it in the fridge, covered, for up to 24 hours before searing and baking. The flavors actually meld together even *more*! Just add a few minutes to the baking time to make sure it’s cooked through.

See? Easy peasy! You’ve got this!

Frequently Asked Questions About Golden Parmesan Chicken with Garlic Cream

Got questions? I’ve got answers! Here are some of the most common things people ask me about this Golden Parmesan Chicken with Garlic Cream recipe. Don’t be shy – ask away if you still have burning questions!

Can I use chicken thighs instead of breasts?

Absolutely, darling! Chicken thighs are a fantastic option, especially if you’re looking for something super juicy and flavorful. They do take a little longer to cook, so I recommend checking out this guide to baking boneless, skinless chicken thighs for the perfect timing. Just be sure they reach an internal temperature of 175°F–180°F (80°C–82°C). The parmesan crust works great on ’em, too!

Can I use milk instead of heavy cream?

Okay, here’s the deal: you *can*, but the sauce won’t be nearly as luscious and rich. Heavy cream is what gives it that incredible velvety texture. If you’re really trying to lighten things up, you could try half-and-half, but just know that the sauce might be a bit thinner. For the *full* experience… go for the cream!

Can I freeze this Golden Parmesan Chicken with Garlic Cream?

Freezing the baked chicken on its own works best; the sauce, not so much. Cream sauces sometimes separate and get a little weird when thawed. So, I suggest freezing the baked, parmesan-crusted chicken separately and making a fresh batch of the garlic cream sauce when you’re ready to eat. It only takes a few minutes anyway!

What’s the best way to keep the chicken from drying out?

A couple of pro tips here! First, don’t overcook it! Use a meat thermometer to make sure you pull it out of the oven when it hits 165°F (74°C). Second, let it rest for a few minutes before slicing. This lets the juices redistribute, keeping it nice and moist! Also, don’t skip that garlic cream– it adds moisture.

Nutritional Information Disclaimer

Just a quick heads-up: nutritional info can vary based on brands and ingredients, so these numbers are just estimates, okay? Happy cooking!

Print