🐔 Parmesan Crusted Chicken with Garlic Cream Sauce – Indian-Style Recipe

🐔 Parmesan Crusted Chicken with Garlic Cream Sauce – Indian-Style Recipe

📋 Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs (panko is great!)
• 2 teaspoons garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 eggs (beaten)
• 2 tablespoons olive oil

For the Creamy Garlic Sauce:

• 3 cloves garlic (finely chopped)
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

🥄 Method

1. Prep the Oven & Tray:
   Preheat your oven to 200°C (400°F). Lightly grease a baking tray with oil or spray and keep it ready.
2. Prepare the Crust Mix:
   In a bowl, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. This is your crispy coating.
3. Whisk the Eggs:
   In a separate bowl, beat the eggs well. This will help the coating stick nicely to the chicken.
4. Coat the Chicken:
   Dip each chicken breast into the egg, then press both sides into the crumb mixture until well coated. Place them on the prepared tray.
5. Bake the Chicken:
   Drizzle some olive oil over the top. Bake in the preheated oven for about 20–25 minutes, or until golden and fully cooked.
6. Make the Sauce:
   While the chicken is baking, heat 1 tablespoon olive oil in a small saucepan. Add chopped garlic and sauté for about 1 minute—just until fragrant. Pour in the cream, bring it to a gentle simmer, and season with salt and pepper. Let it simmer for 3–4 minutes until it thickens slightly.
7. Serve It Up:
   Once the chicken is done, remove it from the oven and drizzle the warm garlic cream sauce over the top. Garnish with chopped parsley if you like. Serve hot!

🍽️ Serving Suggestions

Pairs beautifully with:

• Steamed rice or jeera rice
• Creamy mashed potatoes
• A light green salad
• Garlic bread or buttered veggies

💡 Helpful Tips

• Extra crispy? Switch to broil mode for the last 2–3 minutes—but watch it closely!
• Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream to keep it juicy.
• Want a shortcut? Use the same bowl for the crumb mix and sauce prep (if you’re okay with a little mix-up).

❓ FAQs

Q: Can I use chicken thighs instead of breasts?
👉 Yes! Thighs are juicier and full of flavor.

Q: How do I make it gluten-free?
👉 Use gluten-free breadcrumbs and check that your Italian seasoning is gluten-free too.

Q: Can the sauce be made in advance?
👉 Absolutely! Store it in the fridge and warm it up before serving.

Q: How to avoid dry chicken?
👉 Don’t overbake. Use a meat thermometer—165°F (75°C) is perfect