Name: Parmesan Crusted Chicken with Creamy Tuscan Sauce - A Restaurant Quality Dinner at Home
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless, skinless chicken breasts (about 6 ounces each); 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup finely grated Parmesan cheese; 1/2 cup panko breadcrumbs; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons olive oil; 2 tablespoons butter; 4 cloves garlic, minced; 1/2 cup sun-dried tomatoes in oil, drained and chopped; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 3 cups fresh spinach; 1/2 teaspoon dried Italian seasoning; Salt and pepper to taste

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If you are looking for a chicken dinner that feels fancy but is simple enough for a weeknight, this recipe is for you.

The chicken gets a golden, crunchy crust from Parmesan cheese, and then it is smothered in a rich, creamy Tuscan sauce. This sauce is packed with sun-dried tomatoes, spinach, and garlic for loads of flavor.

It is a complete meal that looks impressive on the plate but comes together in one skillet.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts (about 6 ounces each)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup finely grated Parmesan cheese
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil

For the Creamy Tuscan Sauce:

2 tablespoons butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
3 cups fresh spinach
1/2 teaspoon dried Italian seasoning
Salt and pepper to taste

Same recipe photoshoot, same home kitchen, same natural window light, same smartphone camera style,

How to Make It

Prepare the chicken. Place the chicken breasts between two sheets of plastic wrap. Pound them to an even thickness, about 1/2 inch thick. This helps them cook evenly.
Set up your breading station. Get three shallow bowls. Put the flour in the first bowl. Beat the eggs in the second bowl. In the third bowl, mix the grated Parmesan, panko breadcrumbs, garlic powder, salt, and pepper.
Coat the chicken. Dredge each chicken breast in the flour, shaking off any extra.
Then dip it in the egg, letting the extra drip off. Finally, press it into the Parmesan mixture, making sure both sides are well coated.
Cook the chicken. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 4 to 5 minutes per side, until golden brown and cooked through.
The internal temperature should reach 165 degrees F. Remove the chicken to a plate and keep it warm.
Start the sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and sun-dried tomatoes. Cook for about 1 minute, until the garlic is fragrant.
Make it creamy. Pour in the heavy cream and chicken broth. Stir and bring the mixture to a gentle simmer. Let it cook for 2 to 3 minutes, until it starts to thicken.
Add the cheese and spinach. Stir in the grated Parmesan cheese until it melts.
Then add the fresh spinach and Italian seasoning. Cook for another 1 to 2 minutes, just until the spinach wilts. Add salt and pepper to taste.
Serve. Return the cooked chicken to the skillet. Spoon the sauce over the top. Let everything warm through for a minute, then serve immediately.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator. The chicken and sauce will stay good for up to 3 days.

For best results, store the chicken and sauce separately. If you store them together, the crispy crust will get soggy. To reheat, place the chicken in a skillet over medium low heat with a splash of cream or broth.

Cover the pan and warm for 4 to 5 minutes. You can also reheat in the microwave, but the crust will not be as crunchy.

Benefits of This Recipe

One pan meal. You only need one skillet for the whole dish, which makes cleanup fast and easy.
High protein dinner. Chicken breast is a lean source of protein, and this recipe keeps it juicy and flavorful.
Family friendly. The creamy sauce and crunchy chicken are a hit with both kids and adults.
Impressive for guests. This dish looks and tastes restaurant quality, but it is simple enough for a home cook.
Customizable. You can easily swap ingredients or add extras, as shown in the variations below.

Pitfalls to Watch Out For

Pounding the chicken is not optional. If you skip this step, the chicken will be unevenly cooked. Thick parts could be raw while thin parts burn.
Don’t use pre-shredded Parmesan. It often has anti-caking agents that stop it from melting smoothly. Grate a block of Parmesan yourself for the best crust and sauce.
Watch your heat. The Parmesan crust can burn easily. If the pan gets too hot, the cheese will scorch before the chicken is cooked through. Keep the heat at medium and adjust if needed.
Don’t overcrowd the pan. If you add all the chicken at once, the pan temperature drops and the chicken will steam instead of getting crispy. Cook in batches if needed.
Add the spinach at the end. If you cook it too long, it turns into a slimy mess. Just wilt it briefly in the hot sauce.

Variations You Can Try

Make it spicy. Add 1/2 teaspoon of red pepper flakes to the sauce along with the garlic. This gives the creamy sauce a nice kick.
Swap the protein. Use thin chicken cutlets, pork chops, or even thick white fish fillets like cod.
Adjust cooking time as needed.
Add mushrooms. Slice 8 ounces of cremini mushrooms and saute them with the garlic and sun-dried tomatoes. They add a wonderful earthy flavor.
Go gluten free. Use gluten free all-purpose flour and gluten free panko breadcrumbs. The recipe works just as well.
Add some acid. A squeeze of fresh lemon juice over the finished dish brightens up all the flavors.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great. They are a little more forgiving and stay very moist. Just cook them until they reach 165 degrees F. They might need 1 to 2 extra minutes per side.

Can I make the sauce ahead of time?

You can make the sauce a day ahead. Let it cool, then store it in an airtight container in the fridge. When you are ready to serve, gently reheat it on the stove, adding a splash of broth or cream if it has thickened too much.

Is there a dairy free option?

It is difficult to make this recipe completely dairy free because the crust and sauce rely on cheese and cream. For the sauce, you could try full fat coconut milk and a dairy free Parmesan substitute.

The flavor will change, but the texture will still be creamy.

How do I keep the chicken crust crispy?

The best way is to serve the chicken right away. If you need to keep it warm, place the cooked chicken on a wire rack set over a baking sheet in a 200 degree F oven. This stops steam from making the bottom soggy.

Can I use a different cheese for the crust?

Pecorino Romano is a great substitute. It has a similar texture and a slightly saltier, sharper flavor. You can also use a mix of Parmesan and another hard cheese like Asiago.