Golden Crispy Parmesan Chicken with Creamy Sauce You’ll Crave

There’s something truly special about a meal that feels both elegant and comforting. This Parmesan chicken captures that perfectly — crispy, golden crust with a velvety, fragrant sauce that makes every bite unforgettable.

I still remember the first time I made this dish. The smell of garlic and Parmesan filling the kitchen, the satisfying sizzle in the pan, and finally sitting down to a plate that looked like it belonged in a steakhouse. It was love at first bite.

Why You’ll Love It

• Crispy, golden crust thanks to Panko and Parmesan cheese
• Rich, creamy Parmesan sauce that feels indulgent but is easy to prepare
• Tender chicken breast cooked perfectly with a pan-fry then oven-bake method
• Simple ingredients you likely have on hand
• Rustic and hearty presentation that impresses without fuss

This recipe comes together quickly and creates a memorable meal that comforts and delights.

Longhorn Steakhouse Parmesan Chicken

Print Recipe

Pan-fried and oven-baked chicken breasts with a crispy Parmesan and Panko crust, topped with a creamy Parmesan sauce, garnished with parsley. Rustic steakhouse style comfort food.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4

Ingredients

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4 chicken breasts
1 cup Parmesan cheese, grated
1 cup Panko breadcrumbs
2 cloves garlic, minced
1 cup heavy cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Preheat oven to 375°F (190°C).
In a shallow bowl, combine Parmesan cheese, Panko breadcrumbs, salt, and black pepper.
Pat chicken breasts dry and rub minced garlic evenly over them.
Coat each chicken breast thoroughly with the Parmesan and Panko mixture, pressing gently to adhere.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
Add chicken breasts and pan-fry until golden and crispy on both sides, about 3-4 minutes per side.
Pour heavy cream into the skillet around the chicken.
Transfer the skillet to the oven and bake for 12-15 minutes, until chicken is cooked through and sauce is slightly thickened.
Remove from oven and spoon sauce over chicken breasts.
Garnish with chopped parsley before serving.

FAQ

Is this recipe difficult to make?
Not at all! The step-by-step pan-fry then oven-bake method is straightforward and gives great results every time.

Can I store leftovers?
Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently to keep the sauce creamy and the crust crisp.

Save this recipe for your next cozy dinner, print it out for easy reference, and enjoy cooking a dish that feels like a treat every time.