Steakhouse-Style Parmesan Crusted Chicken with Garlic Cream Sauce Tips, FAQ & printable recipe

Tips for success

To keep the parmesan crust intact when carving, use a very sharp chef knife and slice the chicken breast on a slight bias with a single smooth stroke rather than sawing back and forth.

This preserves the bubbly crust on top of each medallion while presenting beautiful restaurant-style slices on the plate.

If the pan sauce appears slightly thick after warming, gently swirl in a tablespoon of warm water or unsalted chicken broth to adjust the consistency before serving. The sauce should coat the back of a spoon smoothly without masking the crispness of the broiled parmesan topping.

Variations

• Cracked Peppercorn Crust: Coarsely crush whole black peppercorns and toss them with the grated parmesan cheese before broiling to introduce a bold, peppery steakhouse kick.
• Herb-Infused Crust: Stir dried oregano and dried basil into the grated parmesan before topping the chicken for a fragrant, traditional Italian herb twist.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cheese crust softens and the creamy garlic sauce may separate upon thawing.

Reheat

Reheat in a 350°F (175°C) oven on a baking sheet for 10 to 12 minutes until warmed through and crisp.

Allow any leftover chicken and garlic sauce to cool at room temperature for no more than 2 hours before packing. Transfer the portions to an airtight glass or plastic container and store promptly in the refrigerator for up to 3 days to preserve freshness and ensure food safety standards.

The fresh parsley can be minced and the parmesan grated hours ahead of time and stored covered in the refrigerator. The chicken breasts can also be trimmed and dried in advance.

However, sear, broil, and sauce the dish immediately before serving so the cheese crust remains completely crisp and crunchy.

Serving ideas

Present the chicken sliced into thick medallions fanned out over an oval serving platter, with the velvety white garlic sauce ladled generously along the base rather than poured directly over the crust.

This technique preserves the crunchy texture while allowing each bite to be dipped into the warm sauce.

Pair this steakhouse chicken with tender roasted asparagus, steamed broccolini, or garlic mashed potatoes that can catch the extra sauce.

A simple crisp green salad dressed with a bright lemon vinaigrette also provides a crisp, refreshing counterbalance to the rich cheese crust and savory sauce.

Frequently asked questions

Recipe card

Steakhouse-Style Parmesan Crusted Chicken with Garlic Cream Sauce

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 4 pieces boneless skinless chicken breasts
• 1 cup grated parmesan cheese
• 1 cup creamy garlic sauce (store-bought or made ahead)
• 1 tbsp fresh minced parsley

Instructions

1. 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.
2. 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).
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

490

Protein

46 g

Carbohydrates

4 g

Fat

32 g

Fiber

0.5 g

Sugar

1.5 g

Sodium

720 mg

Automatic estimate from the ingredient list, not laboratory-verified.