How Do You Make Garlic Parmesan Chicken? The Ultimate Guide for Mouth-Watering Results!

Hey there, fellow foodies! Today I’m super excited to share one of my absolute favorite chicken recipes that never fails to impress – Garlic Parmesan Chicken! This dish has become a staple in my household because it’s not only incredibly flavorful but also pretty simple to make. Whether you’re cooking for a busy weeknight dinner or trying to impress guests, this recipe delivers restaurant-quality results every time.

I’ve experimented with different variations of garlic parmesan chicken over the years, and I’m gonna share all my tips and tricks so you can make this delicious dish at home. Let’s dive right in!

What Makes Garlic Parmesan Chicken So Amazing?

Before we get into the how-to, let’s talk about why this dish is worth your time:

• It combines two flavor powerhouses: fresh garlic and Parmesan cheese
• The chicken stays incredibly juicy inside while developing a crispy exterior
• It’s versatile – you can make it breaded and baked OR sautéed with a creamy sauce
• Most ingredients are probably already in your pantry
• It pairs beautifully with so many side dishes
• Even picky eaters tend to love it!

I’ve found that there are actually two main ways to make garlic parmesan chicken – the baked breaded version and the skillet version with a creamy sauce Both are absolutely delicious for different reasons, so I’ll cover both methods!

Method 1: Baked Breaded Garlic Parmesan Chicken

This version gives you a wonderfully crispy exterior with juicy, tender chicken inside. It’s a healthier alternative to fried chicken but doesn’t sacrifice on flavor!

Ingredients You’ll Need:

• 6 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1-2 cloves garlic, minced
• 1 cup dry bread crumbs (I prefer panko for extra crunch!)
• 2/3 cup grated Parmesan cheese (freshly grated is best!)
• 1 teaspoon dried basil
• 1/4 teaspoon black pepper
• Salt to taste (optional)

Step-by-Step Instructions:

1. Prep your oven and dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.

2. Create your garlic oil: In a small bowl, mix the olive oil and minced garlic. Let it sit for a few minutes to infuse the oil with garlicky goodness.

3. Make your coating mixture: In a separate bowl, combine the bread crumbs, Parmesan cheese, basil, and black pepper. Mix well to distribute all the flavors evenly.

4. Dip and coat the chicken First dip each chicken breast in the garlic-infused oil, making sure it’s well coated. Then immediately roll it in the bread crumb mixture pressing lightly to help the coating stick. Place the coated chicken in your prepared baking dish.

5. Top with remaining mixture: If you have any leftover bread crumb mixture, sprinkle it over the chicken breasts for extra crunch.

6. Bake to perfection Pop the dish in your preheated oven and bake for approximately 30 minutes, or until the chicken is no longer pink and juices run clear. The internal temperature should reach 165°F.

7. Rest before serving: Let the chicken rest for about 5 minutes before serving to help the juices redistribute.

Method 2: Skillet Garlic Parmesan Chicken with Creamy Sauce

This version is a bit more indulgent with a rich, creamy sauce that’s absolutely to die for! It’s perfect when you’re craving something a bit more special.

Ingredients You’ll Need:

For the chicken:

• 2 large boneless skinless chicken breasts
• Salt and pepper to taste
• 2 teaspoons parsley
• 1-2 tablespoons olive oil

For the amazing sauce:

• 4 cloves garlic, minced
• 3/4 cup dry white wine (or chicken broth if you don’t cook with wine)
• 1 3/4 cups chicken broth
• 1/4 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1 teaspoon honey
• 1/2 chicken bouillon cube
• 1/2 teaspoon each: onion powder, oregano, basil, parsley
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice

Step-by-Step Instructions:

1. Prep the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover them with plastic wrap and pound to about 1/2 inch thickness using a meat mallet. Season both sides with salt, pepper, and parsley.

2. Mix your sauce ingredients: Combine the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon, and seasonings in a measuring cup with a spout. Set aside.

3. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.

4. Create the sauce base: Turn off the heat momentarily. Add the wine to the skillet and then set heat to medium. Use a spatula to scrape up any browned bits from the bottom of the pan (that’s flavor gold!). Let it bubble and reduce for about 2 minutes.

5. Add garlic: Add the minced garlic and cook for 2-3 more minutes until the liquid has reduced by about half.

6. Make a roux: Add the butter and let it melt, then stir in the flour. Cook for 1-2 minutes to cook off the raw flour taste.

7. Create your sauce: Slowly add your sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer for about 8 minutes.

8. Add cheese and lemon: Reduce heat to low and gradually sprinkle in the Parmesan cheese while stirring. Then stir in the lemon juice.

9. Return chicken to the pan: Add the chicken back to the skillet and spoon the sauce over it. Let it heat through for about 5 minutes until the sauce reaches your desired thickness.

10. Garnish and serve: Sprinkle with extra parsley if desired and serve immediately.

Pro Tips for the BEST Garlic Parmesan Chicken

After making this dish countless times, I’ve picked up a few tricks that make a BIG difference:

1. Always grate your own Parmesan: Pre-shredded cheese contains anti-caking agents that prevent it from melting properly. Fresh-grated Parmesan from a block (like Belgioioso brand) melts beautifully and has WAY better flavor.

2. Don’t skip the tenderizing: Pounding the chicken to an even thickness ensures it cooks evenly and stays tender.

3. Use fresh garlic when possible: The flavor difference between fresh and powdered garlic is huge in this recipe.

4. Let your pan get HOT before adding chicken: This helps develop that beautiful golden crust.

5. For the breaded version: Don’t flip the chicken during baking – this helps one side get extra crispy!

6. For the sauce version: Use a wide skillet (12-inch is perfect) so the sauce can reduce properly.

7. Patience with the sauce: Adding the liquid slowly while stirring prevents lumps and creates a silky-smooth sauce.

What to Serve with Garlic Parmesan Chicken

One thing I love about this dish is how versatile it is! Here are some of my fave side dish options:

For the Breaded Version:

• Simple green salad
• Buttered pasta
• Roasted potatoes
• Steamed vegetables
• Garlic bread (if you’re a true garlic lover like me!)

For the Creamy Sauce Version:

• Mashed potatoes (THE BEST for soaking up that amazing sauce!)
• Roasted asparagus
• Buttered green beans
• Crusty bread for sauce-dipping
• Rice pilaf

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers (we rarely do in my house!), here’s how to store them:

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Freezer: Both versions freeze surprisingly well for up to 3 months.

Reheating Tips:

• Breaded version: Reheat in a 350°F oven for 10-15 minutes to maintain crispiness. Avoid the microwave if possible as it makes the coating soggy.
• Creamy sauce version: Reheat gently on the stovetop over medium-low heat, adding a splash of cream or broth if the sauce has thickened too much.

Common Questions About Garlic Parmesan Chicken

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work great in both recipes. They’re actually more forgiving and stay juicier, but they do take a bit longer to cook.

Can I make this ahead of time?

The breaded version is best made fresh, but you can prep the chicken and coating mixtures ahead of time. For the creamy version, you can make the entire dish a day ahead – the flavors actually get better overnight!

How do I know when the chicken is done?

The safest way is to use a meat thermometer – chicken is done at 165°F. If you don’t have one, cut into the thickest part – the meat should be completely white with no pink, and juices should run clear.

My sauce is too thin/thick. How do I fix it?

If it’s too thin, simmer a bit longer. If it’s too thick, add a splash of chicken broth or cream.

Final Thoughts

Garlic Parmesan Chicken is one of those recipes I think everyone should have in their cooking arsenal. It’s impressive enough for company but easy enough for weeknights. The combination of savory garlic and nutty Parmesan creates a flavor profile that’s just unbeatable!

Happy cooking, friends! Don’t forget to tag me if you share your creations on social media – I love seeing your kitchen successes!

What’s your favorite side dish to serve with chicken? I’m always looking for new ideas!