Cooking Tips
Crispy Garlic Parmesan Chicken with Creamy Butter Sauce
Golden Parmesan-crusted chicken breasts in a rich, buttery garlic cream sauce — crunchy outside, juicy inside.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
The contrast is the whole point here: a golden, crunchy Parmesan and panko crust over juicy chicken, against a silky garlic butter cream sauce with lemon and herbs. Baking keeps the crust crisp without deep-frying, and the sauce comes together in the time the chicken rests. It eats like a restaurant dish but cooks like a weeknight one.
Ingredients
Chicken:
4 boneless, skinless chicken breasts (about 800 g)
1 cup panko breadcrumbs
½ cup freshly grated Parmesan cheese
2 large eggs
½ cup all-purpose flour
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp freshly ground black pepper
¾ tsp salt
2 tbsp fresh parsley, chopped
Creamy garlic butter sauce:
3 tbsp unsalted butter
4 garlic cloves, minced
¾ cup heavy cream
½ cup chicken broth
¼ cup grated Parmesan cheese
1 tbsp fresh lemon juice
½ tsp dried oregano
¼ tsp black pepper
1 tbsp fresh parsley, chopped
Method
1. Heat the oven to 200°C (400°F) and line a baking tray. Pat the chicken dry and season with salt, pepper, garlic powder, Italian seasoning and smoked paprika.
2. Set up three bowls: flour, beaten eggs, and panko mixed with the Parmesan. Dredge each breast in flour, then egg, then the panko mixture, pressing firmly.
3. Place on the tray, drizzle with olive oil, and bake for 20–25 minutes until the crust is golden and the chicken reaches 165°F (74°C). Rest for 5 minutes.
4. Meanwhile, melt the butter in a pan over medium heat, cook the garlic for 30 seconds, then add the cream and broth and simmer gently for 3–4 minutes.
5. Stir in the Parmesan, lemon juice, oregano and pepper until smooth. Do not boil hard.
6. Slice the chicken, spoon over the sauce, scatter with parsley and serve.
Cooking Tips
Press the crumb coating on firmly and let the coated chicken sit for 5 minutes before baking — it grips far better.
Even thickness matters: pound thicker ends flat so the whole breast cooks at the same rate.
Rest the chicken before slicing or the juices run out and the crust softens.
Frequently asked questions
Can I pan-fry instead of baking?
Yes — shallow-fry in olive oil over medium heat for 5–6 minutes per side until golden and 165°F (74°C) inside.
How do I keep the crust crispy under the sauce?
Spoon the sauce over just before serving, or serve it on the side for dipping.