Short Description
Parmesan Crusted Chicken with Creamy Garlic Sauce is a crispy, golden-brown chicken dish topped with a rich, velvety garlic cream sauce. The crunchy Parmesan coating pairs perfectly with the smooth, garlicky sauce, making this a restaurant-quality meal you can easily make at home.
Why You’ll Love This Recipe
- Crispy, cheesy crust with juicy chicken inside
- Decadent creamy garlic sauce that enhances every bite
- Easy enough for weeknights, fancy enough for guests
- Pairs well with pasta, mashed potatoes, or roasted veggies
- Uses simple, pantry-friendly ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Parmesan Crusted Chicken:
- Chicken breasts, pounded thin
- Parmesan cheese, grated
- Panko breadcrumbs (for extra crunch)
- Garlic powder
- Paprika
- Salt and black pepper
- Eggs
- Flour
- Olive oil or butter (for frying)
For the Creamy Garlic Sauce:
- Butter
- Garlic, minced
- Heavy cream
- Chicken broth
- Parmesan cheese, grated
- Italian seasoning
- Salt and black pepper
- Fresh parsley (for garnish)
Directions
1. Prepare the Chicken
- Pound the chicken breasts to an even thickness for even cooking.
- In a bowl, mix Parmesan, panko, garlic powder, paprika, salt, and pepper.
- In a separate bowl, beat the eggs.
- Dredge each chicken breast in flour, then dip in eggs, then coat in the Parmesan mixture.
2. Cook the Chicken
- Heat olive oil or butter in a pan over medium heat.
- Cook the chicken for 4-5 minutes per side, until golden brown and crispy.
- Remove and set aside while you make the sauce.
3. Make the Creamy Garlic Sauce
- In the same pan, melt butter and sauté garlic until fragrant.
- Pour in chicken broth and heavy cream, stirring well.
- Add Parmesan cheese, Italian seasoning, salt, and pepper.
- Simmer for 2-3 minutes until thickened.
4. Serve & Enjoy
- Pour the creamy garlic sauce over the crispy chicken.
- Garnish with fresh parsley and serve with pasta, rice, or roasted veggies.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Version: Add crushed red pepper flakes to the sauce.
- Lemon Garlic Twist: Add lemon zest and juice for extra brightness.
- Mushroom Sauce: Sauté mushrooms in the butter before adding cream.
- Lighter Option: Use Greek yogurt instead of heavy cream.
- Gluten-Free: Use almond flour and gluten-free breadcrumbs.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for 3 days.
- Reheating: Warm in a skillet over low heat or in the oven at 350°F (175°C) for 10 minutes.
- Freezing: Freeze breaded (uncooked) chicken for up to 2 months. Thaw and cook as directed.
FAQs
Can I bake the chicken instead of frying?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
How do I prevent the crust from falling off?
Press the coating firmly onto the chicken and let it rest for 5 minutes before frying.
Can I make the sauce ahead of time?
Yes! Store it in the fridge and reheat gently on the stove.
What sides go well with this dish?
Pasta, garlic mashed potatoes, roasted asparagus, or a fresh salad.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Add 1 tbsp cornstarch to help thicken it.
Can I make this with chicken thighs?
Yes! Adjust cooking time slightly for thicker cuts.
How do I make the crust extra crispy?
Use panko breadcrumbs and fry at the right temperature (medium heat) to avoid sogginess.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts better and gives a stronger flavor.
What can I do if my sauce is too thin?
Let it simmer longer, or add a slurry (1 tbsp cornstarch + 2 tbsp water).
Is this recipe keto-friendly?
Yes! Use almond flour and omit breadcrumbs for a low-carb version.
Conclusion
Parmesan Crusted Chicken with Creamy Garlic Sauce is an irresistibly crispy, cheesy, and creamy dish that will impress any dinner guest. Whether you serve it with pasta, rice, or veggies, this restaurant-quality meal is easy to make at home. Try it tonight and enjoy a rich, flavorful, and comforting dish!
PrintParmesan Crusted Chicken with Creamy Garlic Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Fried
Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is crispy on the outside, juicy on the inside, and smothered in a rich, garlicky sauce. It’s a restaurant-quality meal that’s easy to make at home and perfect for weeknight dinners or special occasions. Serve it with pasta, mashed potatoes, or roasted veggies!
Ingredients
- For the Parmesan Crusted Chicken:
- 2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 cutlets)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for color)
- 2 tbsp olive oil (for frying)
- For the Creamy Garlic Sauce:
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 1/4 cup chicken broth (optional, to thin the sauce if needed)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken:
- Set up the breading station: Place flour in one bowl, beaten eggs in another, and a third bowl with panko, Parmesan, garlic powder, salt, black pepper, and paprika mixed together.
- Coat the chicken: Dredge each chicken cutlet in flour, then dip in the eggs, and finally coat with the Parmesan breadcrumb mixture. Press the coating firmly onto the chicken.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook each cutlet for 3–4 minutes per side until golden brown and crispy. Transfer to a plate and cover to keep warm.
- Make the Creamy Garlic Sauce:
- Melt butter: In the same pan, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add cream and cheese: Pour in heavy cream, Parmesan, Italian seasoning, salt, black pepper, and red pepper flakes. Stir well and let simmer for 2–3 minutes until thickened. Add chicken broth if the sauce needs thinning.
- Combine & serve: Return the chicken to the pan, spoon some sauce over the top, and let it simmer for 1–2 minutes. Garnish with fresh parsley and serve warm!
Notes
- Want extra crunch? Use crushed Ritz crackers instead of panko.
- Make it low-carb: Use almond flour and crushed pork rinds for breading.
- Pair it with: Pasta, mashed potatoes, roasted veggies, or a side salad.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop to keep the chicken crispy.
Nutrition
- Calories: 520
- Sugar: 1g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg
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