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
Units
Scale
- 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