Oven Fried Chicken
Crispy chicken without the frying pan — Parmesan crusted chicken, oven baked chicken cutlets, cornflake chicken, crispy chicken strips — for busy weeknights.
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Parmesan Crusted Chicken with Creamy Garlic Sauce
A delicious dish featuring tender chicken breasts coated with Parmesan and breadcrumbs, served with a rich and creamy garlic sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (Italian-style or plain with seasoning)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- to taste salt & pepper
- 2 eggs, beaten
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk (or half-and-half)
- 1/2 cup grated Parmesan cheese
- as needed fresh parsley for garnish
Instructions
- 1Prep chicken: Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika.
- 2Coat chicken: Dip each breast into eggs, then coat with breadcrumbs mixed with Parmesan.
- 3Cook chicken: Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove and keep warm.
- 4Make garlic sauce: In the same skillet, melt butter. Add garlic and sauté 1 minute. Stir in flour, then slowly whisk in milk until smooth and thickened. Add Parmesan, salt, and pepper. Stir until creamy.
- 5Serve: Pour creamy garlic sauce over chicken. Garnish with fresh parsley and enjoy with pasta, rice, or roasted veggies.
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Open in Pepper →Crunchy Chicken Without The Splatter
There's a reason this one keeps coming back. You get the crackly coating everybody fights over, but the oven does the work and your stovetop stays clean.
Cooks on Pepper reach for these on the nights the kids are hungry at six and nobody wants to stand over hot oil, or when a sheet pan of chicken plus a bag of salad is the whole plan.
Every recipe here leans on a crust that actually crisps up — Parmesan Crusted Chicken with Creamy Garlic Sauce, the Longhorn copycat, Parmesan Crusted Chicken Drumsticks, Oven Baked Chicken Cutlets, Crispy Oven Baked Chicken Strips, and Baked Cornflake Chicken for the ones who like it sweet and salty.
Quick Tips
- 1
Pound the breasts thin
Flatten chicken breasts to about 1/2 inch so they cook through in 18 to 20 minutes before the coating burns.
- 2
Use a wire rack
Set a rack inside the sheet pan so hot air hits the bottom and the crust stays crisp instead of steaming.
- 3
Spray the coating
A quick mist of cooking spray over the breadcrumbs or cornflakes helps them brown like fried chicken, usually by minute 15.
- 4
Check 165 in the middle
Pull the chicken when a thermometer in the thickest part reads 165°F, then let it rest 5 minutes.
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