Crispy Baked Parmesan Chicken with Creamy Sauce Step-by-step instructions

Before you start

Before turning on the heat, gather all your ingredients and prep your workstation. Start by preheating your oven to 400°F (200°C). Chop the fresh parsley finely.

Pour the creamy sauce into the bottom of your white oval baking dish. Place the grated parmesan cheese in a shallow dish, and pat the chicken breasts completely dry with paper towels so the cheese adheres perfectly to the surface.

Instructions

Prep and Coat

1. 1Prepare the Chicken and Coating
   Pat the chicken breasts dry with paper towels. In a shallow dish, combine the grated parmesan cheese. Press each chicken breast firmly into the parmesan cheese to coat evenly on all sides, creating a simple cheese crust.
   Look for The chicken should be evenly coated with the cheese.
   Tip Press firmly so the parmesan adheres well to the chicken.
2. 2Arrange in the Baking Dish
   Pour the creamy sauce into the bottom of a white oval baking dish, spreading it into an even layer. Place the parmesan-coated chicken breasts directly on top of the sauce, leaving a small space between each piece.
   Look for The chicken breasts should sit neatly on top of the sauce.
   Tip Do not submerge the chicken completely to keep the top crust crispy.

At the end of this preparation phase, the chicken breasts should be evenly coated in the grated parmesan cheese, with the cheese adhering well to the surface. The bottom of the baking dish should be covered in a smooth, even layer of the creamy sauce, ready to receive the coated chicken.

Bake in Creamy Sauce

3. 3Bake the Chicken
   Place the baking dish in a preheated oven at 400°F (200°C) and bake for 20 minutes until the creamy sauce is bubbling vigorously around the edges and the chicken begins to cook through.
   Look for The sauce should be bubbling and the chicken firm.
   Tip Keep the oven door closed to maintain a steady baking temperature.

After the initial bake, the creamy sauce should be bubbling vigorously around the edges of the white oval dish. The savory aroma will fill the kitchen, and the parmesan crust on the chicken breasts will have begun to turn a light, toasted golden color. The chicken will be firm but not yet fully cooked through.

Broil and Garnish

4. 4Add Cheese and Broil
   Remove the dish from the oven and sprinkle the shredded mozzarella cheese evenly over the chicken breasts. Return to the oven under the broiler for 3 to 5 minutes until the cheese is melted, bubbly, and golden-brown, and the chicken reaches an internal temperature of 165°F (74°C).
   Look for The cheese should be golden-brown with caramelized spots.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Watch the broiler closely to prevent the cheese from burning.
5. 5Garnish and Serve
   Remove the dish from the oven and let it rest for 5 minutes. Sprinkle the finely chopped fresh parsley over the top of the bubbling cheese before serving hot directly from the dish.
   Look for The sauce will thicken slightly as it rests.
   Tip Serve immediately while the cheese pull is at its peak.

Upon completing the final broil, the top of the dish must display a deep, golden-brown cheese crust with dark, caramelized spots.

The cheese should be completely melted and bubbly, pulling away in long, dramatic strands when lifted with a fork. Sizzling golden juices will be visible around the edges of the dish, and the chicken must be fully cooked.

Common mistakes

One common mistake is overcrowding the baking dish, which causes the chicken to steam rather than bake, resulting in a soggy crust. Make sure the chicken pieces have a bit of space between them.

Another error is using a sauce that is too thin; a rich, thick creamy sauce is essential to hold up under the high heat of the oven. Lastly, avoid skipping the broiler step, as this is essential for achieving that perfect golden-brown cheese crust.

How to tell it’s done

To ensure the chicken is perfectly cooked and safe to eat, always use an instant-read meat thermometer inserted into the thickest part of the breast.

The chicken is fully cooked and safe when it reaches an internal temperature of 165°F (74°C). The juices should run clear when the meat is pierced, and the texture should feel firm to the touch, never squishy.

• Poultry: 165°F (74°C) in the thickest part