Steakhouse-Style Parmesan Crusted Chicken with Garlic Cream Sauce Step-by-step instructions

Before you start

Before turning on any heat, prepare all elements so the cooking process proceeds smoothly. Pat the chicken breasts thoroughly dry with paper towels to ensure effective browning during searing.

Measure out the grated parmesan cheese, creamy garlic sauce, and fresh minced parsley into individual bowls. Adjust an oven rack so the skillet will sit roughly six inches beneath the broiler element, and preheat the broiler so it is completely hot.

Instructions

Searing the chicken breasts

1. 1Sear the chicken breasts
   Pat the boneless skinless chicken breasts completely dry with paper towels. Heat an oven-safe skillet over medium-high heat. Add the chicken to the dry hot skillet and sear for approximately 5 to 6 minutes per side until an even, golden-brown crust forms on both sides.
   Look for The chicken exterior should turn deep golden brown with sizzling juices appearing at the edges.
   Tip Do not move the chicken breasts for the first few minutes so that a rich golden sear develops cleanly.

The chicken breasts should display a rich, golden-brown sear across both sides with visible caramelization. The exterior should look firm and lightly crisp, while the skillet contains sizzling rendered juices.

The centers will still be slightly firm and partially cooked, ready to finish cooking through during the subsequent broiling stage.

Melting and broiling the parmesan crust

2. 2Melt and broil the parmesan topping
   Evenly top each seared chicken breast with the grated parmesan cheese. Transfer the skillet directly under the preheated broiler. Broil for 3 to 5 minutes until the cheese melts completely, turns bubbly and golden, and the chicken reaches an internal temperature of 165°F (74°C).
   Look for The cheese must be actively bubbling with rich golden-brown spots across the entire crust.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Watch the broiler constantly during the final minutes to prevent the cheese crust from scorching.

The layer of grated parmesan cheese should be fully melted, vigorously bubbling, and marked with deep golden-brown patches across the top. The chicken must reach an internal temperature of 165°F (74°C) measured in the thickest part, and a savory, toasted cheese fragrance should fill the kitchen.

Adding sauce and fresh parsley garnish

3. 3Warm the sauce and finish with parsley
   Carefully remove the hot skillet from the oven. Pour the creamy garlic sauce directly into the pan around the chicken, warming it through until gently bubbling. Sprinkle the fresh minced parsley generously over the bubbling cheese crust, slice with a sharp chef knife, and serve immediately.
   Look for The white garlic sauce should bubble gently and the freshly minced parsley will become bright and fragrant.
   Tip Slice with a gentle sawing motion using a sharp chef knife to keep the crisp parmesan crust intact.

The velvety garlic sauce should warm through quickly in the skillet, loosening slightly and bubbling gently around the bases of the chicken breasts. The minced parsley should look vibrant green across the crust. Slicing with a chef knife should produce an audible crunch while revealing moist meat inside.

Common mistakes

The most frequent error is walking away while the cheese topping is under the broiler. Broilers cook rapidly and can turn bubbly cheese into burnt crust in seconds; watch through the oven window constantly.

Another common mistake is placing wet chicken into a lukewarm pan, which causes the meat to steam rather than develop the necessary golden-brown sear.

How to tell it’s done

The chicken is fully cooked when an instant-read meat thermometer inserted horizontally into the thickest part of the breast registers exactly 165°F (74°C).

The meat should feel firm to the touch with clear running juices, and the parmesan crust should be deeply browned and bubbly across the entire surface. Allow the chicken to rest briefly before slicing so the juices settle evenly.

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