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Crispy Parmesan Chicken with Garlic Sauce & Roasted Vegetables

A gourmet-style meal featuring crispy parmesan-crusted chicken breasts drizzled with creamy garlic sauce and served alongside perfectly roasted seasonal vegetables. This easy, flavorful dish is perfect for any occasion and will impress with both taste and presentation.
Prep Time20 minutes
Active Time35 minutes
Resting Time5 minutes
Total Time1 hour
Course: Chicken Recipes, Dinner, Main Course
Cuisine: American, Comfort Food, Italian-American
Keyword: Chicken Breast Dinner, Crispy Chicken, Garlic Sauce, Parmesan chicken, Roasted Vegetables, Weeknight Meals
Yield: 4 people
Calories: 610kcal
Cost: $5

Equipment

  • Skillet
  • Baking sheet
  • Shallow Bowls
  • Saucepan
  • Tongs
  • Chef’s knife
  • Oven
  • Whisk

Materials

For the Chicken

  • 4 pieces boneless skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • 2 large eggs
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter

For the Garlic Sauce

  • 4 cloves garlic minced
  • 2 tbsp butter
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • salt & pepper to taste
  • red pepper flakes optional

For the Roasted Vegetables

  • 2 cups broccoli florets
  • 2 carrots sliced
  • 1 red bell pepper sliced
  • 1 zucchini sliced
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.5 tsp rosemary

Instructions

  • Pat chicken breasts dry and pound to even thickness. Set up three bowls for dredging: flour mixture, egg wash, and panko-parmesan. Coat each breast in flour, dip in egg, and press into breadcrumb-cheese mix. Let rest 10 minutes.
  • Preheat oven to 425°F (220°C). Toss vegetables with olive oil, salt, pepper, thyme, and rosemary. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.
  • Heat butter and olive oil in skillet over medium. Pan-fry chicken 4–5 minutes per side until golden. If needed, finish in oven at 375°F (190°C) until internal temp reaches 165°F. Let rest 5 minutes.
  • In saucepan, sauté garlic in butter for 1–2 minutes. Add cream, bring to simmer. Stir in parmesan until smooth. Season with salt, pepper, and optional red pepper flakes. Keep warm.
  • Slice rested chicken. Spoon garlic sauce onto plates, top with chicken, and serve roasted vegetables on the side. Garnish with parsley or extra parmesan if desired.

Notes

Substitute almond flour for panko for a low-carb version.
Use plant-based cream for a dairy-free alternative.
Sauce is excellent over pasta or rice too.