If you’re searching for a weeknight dinner that feels a little extra special, Parmesan Crusted Chicken with Creamy Garlic Sauce checks every box. Crispy, golden-brown chicken gets a savory, cheesy crust, then is finished with a luscious, rich garlic sauce that feels straight out of your favorite Italian-American bistro. This dish is comforting yet impressive, and—best of all—much easier to pull together than you might think. Whether you’re feeding the family or hosting friends, this recipe will have everyone asking for seconds.
Ingredients You’ll Need
The brilliance of this dish is truly in its simplicity—each ingredient plays a star role, from the juicy chicken to the bold Parmesan and velvety sauce. With just a handful of pantry staples and fresh touches, you’ll build layers of flavor and texture that will wow your taste buds every single time.
- Chicken breasts: Boneless, skinless, and pounded thin for even cooking and to maximize all that crunchy crust.
- All-purpose flour: Helps the crust adhere and gives a super crisp finish.
- Eggs (beaten): Work as the “glue” so the Parmesan and breadcrumbs hold tight.
- Grated Parmesan cheese: Adds nutty, salty flavor and melts into the most delicious crunchy layer.
- Breadcrumbs (panko preferred): Try panko for an unbeatable crunch, or use regular if that’s what you have!
- Italian seasoning: Adds herby complexity—think basil, oregano, and a touch of thyme.
- Salt and black pepper: Brightens all the flavors and keeps things perfectly seasoned.
- Olive oil: Gives the chicken its beautiful golden sear and brings richness to the pan.
- Butter: For just a nudge more decadence and silkiness in the sauce.
- Garlic (minced): Four fresh cloves create that mesmerizing aroma and mellow bite in the sauce.
- Chicken broth: Brings savory depth to the sauce while keeping it light and balanced.
- Heavy cream: Turns the sauce into absolute silk—you can swap in half-and-half for a lighter touch.
- More grated Parmesan cheese: Melts into the sauce, boosting the umami and giving an extra cheesy hit.
- Fresh parsley (chopped): A finishing sprinkle that adds color and a fresh, herby lift.
How to Make Parmesan Crusted Chicken with Creamy Garlic Sauce
Step 1: Prep the Chicken
Lay your chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness—about half an inch is perfect. This step helps the chicken cook evenly, stay juicy, and gives you a gorgeous, uniform crust. With all four pieces ready, you’re setting yourself up for crispy perfection.
Step 2: Dredge and Coat
Set up your dredging station: one shallow dish with the flour, another with the beaten eggs, and a third with a mixture of Parmesan, breadcrumbs, Italian seasoning, salt, and pepper. Dip each piece of chicken first in flour, then egg, then press firmly into the cheesy breadcrumb mixture, making sure every inch is coated well. This is where the magic crust forms, so don’t rush!
Step 3: Crisp Up the Chicken
Heat the olive oil in a large skillet over medium-high. When it shimmers, add the chicken pieces, taking care not to crowd the pan. Fry each breast for 4 to 5 minutes per side until deeply golden and cooked through. The aroma alone is irresistible! Once done, transfer to a plate and keep warm while you build the sauce.
Step 4: Make the Creamy Garlic Sauce
In the same skillet, melt the butter and add the minced garlic. Let it sizzle just until fragrant—about a minute. Whisk in chicken broth and bring it gently to a simmer, scraping up any of those glorious browned bits left from the chicken. Stir in heavy cream and Parmesan, then cook for 3 to 4 minutes until the sauce thickens. The result is pure creamy garlic heaven.
Step 5: Bring It All Together
Slide the chicken breasts back into the skillet, letting them soak up the sauce. Spoon some of that luscious garlic-Parmesan sauce over each piece so the flavors really meld. Finish with the fresh parsley for a pop of color and freshness, then serve straight from the pan to the table.
How to Serve Parmesan Crusted Chicken with Creamy Garlic Sauce
Garnishes
For a beautiful final touch, scatter plenty of chopped fresh parsley over the top—its grassy brightness is the perfect counterpoint to all the savory richness. If you’re feeling extra fancy, add a shower of freshly grated Parmesan right before serving; it melts slightly and gives a bouquet of umami every bite.
Side Dishes
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a star main, but it loves a good supporting cast. Serve it over a bed of buttered noodles or al dente spaghetti to catch all that sumptuous sauce. Creamy mashed potatoes or roasted vegetables (broccoli, asparagus, or carrots) make excellent partners that keep the meal comforting and complete.
Creative Ways to Present
Try slicing the chicken and fanning it out over a swirl of sauce for elegant plating, or serve chicken tenders drizzled with sauce for a kid-friendly twist. For an extra pop, plate individual servings on a bed of wilted spinach or arugula tossed with lemon—it adds color, freshness, and a hint of sophistication to an already show-stopping meal.
Make Ahead and Storage
Storing Leftovers
To store your leftover Parmesan Crusted Chicken with Creamy Garlic Sauce, let everything cool to room temperature before transferring to airtight containers. The sauce and chicken can be stored together or separately, but keeping the crust exposed (not submerged in sauce) will help preserve some of that crisp texture. Refrigerate for up to 3 days.
Freezing
For longer storage, freeze the cooked chicken (without sauce) in a single layer on a baking sheet, then transfer to a freezer bag once solid. The sauce can also be frozen in a separate container. Both will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To maintain that crispy factor, reheat chicken in a 375°F oven for about 10-12 minutes, adding the sauce in the last few minutes or reheating the sauce separately on the stove over low heat. If you’re in a pinch, microwave works too—just know the crust may lose a little crunch, but the flavor will still be incredible.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe—they offer a little more richness and tenderness, and the crust sticks beautifully. Just be mindful that thighs may cook a tad faster, so check for doneness.
Is it possible to make this gluten-free?
Definitely! Swap the all-purpose flour for a gluten-free blend and use gluten-free breadcrumbs or crushed rice cereal. The taste and crunch will still shine, so everyone can enjoy this Parmesan Crusted Chicken with Creamy Garlic Sauce.
Can I prepare the chicken ahead of time?
You can bread the chicken up to a few hours ahead and refrigerate it, keeping it covered until you’re ready to cook. For super fresh results, wait to fry just before serving, then whip up the sauce while the chicken rests.
What if I don’t have heavy cream?
Half-and-half works well for a slightly lighter sauce. If you’re really in a pinch, whole milk thickened with a tablespoon of flour will do, though the sauce will be less rich and velvety.
Is Parmesan Crusted Chicken with Creamy Garlic Sauce good for meal prep?
It’s a fantastic meal prep option! The chicken can be cooked in advance and quickly reheated, while the sauce keeps beautifully in the fridge. Store them separately for best texture, and pour freshly warmed sauce over each portion when ready to eat.
Final Thoughts
If you’re ready to bring a little restaurant magic to your kitchen, this Parmesan Crusted Chicken with Creamy Garlic Sauce delivers every single time. Let its crunchy, cheesy crust and silky, garlicky sauce win you over—don’t be surprised if this recipe becomes a much-requested favorite at your table!
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Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this delicious Parmesan Crusted Chicken with Creamy Garlic Sauce recipe that combines crispy chicken with a rich, flavorful sauce. Perfect for a cozy dinner at home!
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (panko for extra crunch)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
For the Sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh parsley, chopped for garnish
Instructions
- Prepare the Chicken: Pound chicken breasts to even thickness. Dredge each piece in flour, then dip into beaten eggs, and coat with a mixture of Parmesan, breadcrumbs, Italian seasoning, salt, and pepper.
- Cook the Chicken: Heat olive oil in a skillet and cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove and keep warm.
- Make the Sauce: In the same skillet, melt butter, sauté garlic, whisk in chicken broth, simmer. Stir in cream and Parmesan, cook until thickened.
- Combine and Serve: Return chicken to skillet, spoon sauce over the top. Garnish with parsley before serving.
Notes
- Serve with pasta, mashed potatoes, or roasted vegetables.
- Substitute half-and-half for heavy cream for a lighter version.
- Works well with chicken tenders for kids.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Fry, Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 560
- Sugar: 2g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 165mg
