If you’re longing for a dinner that’s equal parts comfort and wow-factor, Parmesan Crusted Chicken with Creamy Garlic Sauce is about to become your new obsession. Imagine juicy, golden chicken wrapped in a crisp, cheesy Parmesan shell, all topped off with a velvety-smooth garlic sauce that’s pure bliss in every bite. Everything about these flavors just makes me smile—the savory crunch, the garlicky aroma, and the lush swirl of sauce tying it all together. Whether it’s a weeknight treat or a special gathering, this dish brings restaurant-level flavor right to your own table. If you love easy and satisfying chicken dishes, trust me, this one’s unforgettable.

Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of kitchen staples, you can whip up this impressive dish in no time. Each ingredient plays a starring role—bringing flavor, texture, or that oozy, cheesy magic to every mouthful. Don’t skip or swap too much; their harmony is what makes Parmesan Crusted Chicken with Creamy Garlic Sauce so crave-worthy!

Chicken Breasts: Boneless, skinless, and pounded to even thickness so they cook evenly and stay tender.
Parmesan Cheese: Grated for maximum meltiness and a bold, nutty crust that’s pure perfection.
Breadcrumbs: Panko or regular both work, adding that satisfyingly crisp coating.
Italian Seasoning: A hint of herbs that makes the crust taste extra special—like an Italian grandma’s table.
Garlic Powder: Layered with the fresh garlic from the sauce, it infuses the chicken with rustic warmth.
Salt and Pepper: Simple, but essential for dialing up every flavor in the lineup.
Eggs: Beaten to help the cheesy breadcrumb coating hug each piece of chicken.
Olive Oil: For that irresistible golden sear and a touch of richness.
Butter: The start of any dreamy sauce, lending creamy silkiness and flavor depth.
Garlic: Freshly minced; it’s the aromatic heart of that luscious, creamy garlic sauce.
All-Purpose Flour: A pinch thickens up the sauce, making it clingy and luxurious.
Chicken Broth: The base for your sauce, bringing savory background notes.
Heavy Cream: For a sauce that’s decadently smooth—every spoonful feels special.
Chopped Parsley: Optional, but its fresh color and mild flavor make a lovely finishing touch.

How to Make Parmesan Crusted Chicken with Creamy Garlic Sauce

Step 1: Prep Your Chicken and Coating

Start by pounding your chicken breasts to even thickness—this ensures juicy, perfectly cooked pieces every time. Whisk together the Parmesan, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a shallow bowl to create that craveable, cheesy coating. In another bowl, beat your eggs so each piece of chicken can get a good sticky dunk.

Step 2: Coat the Chicken

Dip each chicken breast into the beaten eggs, then lovingly press each piece into the Parmesan-breadcrumb mixture. Make sure every inch is blanketed in the crust for that signature crispness. This step is your ticket to a golden, flavor-packed finish!

Step 3: Sear and Cook the Chicken

Heat the olive oil in a large skillet over medium heat. Lay in your coated chicken breasts and cook for 4 to 5 minutes per side, until golden brown and cooked through (165°F inside). Transfer the cooked chicken to a plate and tent with foil—locking in moisture while you make the sauce.

Step 4: Make the Creamy Garlic Sauce

In the same pan (hello, extra flavor!), melt your butter. Add the fresh garlic and sauté for just a minute until its aroma fills your kitchen. Sprinkle in the flour and whisk—it’ll sizzle into a quick roux. Pour in the chicken broth and heavy cream, whisking continuously, and let everything simmer for a couple minutes until just slightly thickened. Stir in more Parmesan, salt, and pepper, and keep stirring until your sauce is silky and smooth with no lumps.

Step 5: Combine and Finish

Return your chicken to the skillet, swirling those golden pieces in the creamy garlic sauce, or pour the sauce over the chicken on a platter. Finish with a sprinkle of parsley if you like. Serve immediately, so every bite is juicy, crispy, and swimming in that swoon-worthy sauce!

How to Serve Parmesan Crusted Chicken with Creamy Garlic Sauce

Garnishes

Top with a shower of chopped fresh parsley for a pop of color or scatter over a little more grated Parmesan if you want to go all in. Cracked black pepper on top adds a subtle bite and makes the plate look extra inviting.

Side Dishes

This chicken is practically begging to be served with something that soaks up that gorgeous sauce! Try buttered pasta, pillowy mashed potatoes, or fluffy rice. For a fresh crunch, roasted broccoli or garlic sautéed green beans on the side are fantastic choices—their green vibrancy balances the richness.

Creative Ways to Present

For a dinner party, slice the Parmesan Crusted Chicken with Creamy Garlic Sauce and fan it out over a large platter before pouring over the sauce. Or serve atop a mound of creamy polenta for a twist that’s cozy and memorable. Even tucked into a crusty sandwich roll with a smear of sauce, it’s a showstopper!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Store the chicken and sauce separately if possible to keep the crust from getting soggy. Use airtight containers and refrigerate for up to 3 days. Reheat gently to maintain the chicken’s texture and the sauce’s creaminess.

Freezing

If you need to freeze, let the chicken cool completely, then wrap tightly or seal in freezer bags for up to 2 months. Freeze the sauce in a separate container—it may need some whisking and a splash of cream or broth after thawing to return to its velvety self.

Reheating

To revive your Parmesan Crusted Chicken with Creamy Garlic Sauce, warm the chicken in a 350°F oven until heated through (cover with foil if needed). Gently reheat the sauce in a saucepan over low heat, whisking and adding a touch more cream if it’s thickened. Pour the warmed sauce over the chicken to serve.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs are juicy and flavorful. Just watch the cook time as they may need a minute or two more per side, but they’ll work perfectly for Parmesan Crusted Chicken with Creamy Garlic Sauce.

Is there a gluten-free version of this recipe?

Yes! Swap the regular breadcrumbs for gluten-free panko and use a gluten-free flour blend in the sauce. No one will even notice the difference—just be sure your chicken broth is gluten-free too.

Can I make this ahead for a dinner party?

Definitely! Prep and fry the chicken ahead, keep it in a warm oven, and whip up the sauce just before serving. Or make everything, then reheat as directed—your guests will be wowed either way.

What can I use instead of heavy cream for the sauce?

You can use half-and-half for a lighter version, or even whole milk plus a little extra flour if you want to cut the richness a bit. The sauce will still be creamy and delicious atop the chicken.

Do I have to use fresh Parmesan, or will the shelf-stable kind work?

Freshly grated Parmesan melts best and gives the crust amazing flavor, but if you’re in a pinch, pre-grated shelf-stable Parmesan can be used. Just know the result may not be quite as gooey or flavorful—but it’ll work in a pinch!

Final Thoughts

If you’ve been wanting a recipe that’s truly both simple and impressive, Parmesan Crusted Chicken with Creamy Garlic Sauce will steal your heart (and your dinner table). Give this a try and you’ll see just how quickly it becomes a staple in your home. Happy cooking, and be ready for lots of requests for seconds!

Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A delicious recipe for Parmesan Crusted Chicken with a creamy garlic sauce that is sure to impress your family and friends. The crispy chicken paired with the rich, flavorful sauce makes for a comforting and satisfying meal.

Ingredients

Scale

For the chicken:

4 boneless skinless chicken breasts (pounded to even thickness)
½ cup grated Parmesan cheese
½ cup breadcrumbs (panko or regular)
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 eggs (beaten)
2 tablespoons olive oil

For the creamy garlic sauce:

2 tablespoons unsalted butter
4 cloves garlic (minced)
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
chopped parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a shallow bowl, whisk together the Parmesan, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. In a separate bowl, beat the eggs.
Dip each chicken breast in the egg mixture, then press into the Parmesan breadcrumb mixture until evenly coated.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked (internal temp 165°F). Transfer to a plate and tent with foil to keep warm.
To make the sauce, melt butter in the same skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for 1 minute to form a roux. Slowly pour in chicken broth while whisking, then add heavy cream. Bring to a gentle simmer and cook for 2–3 minutes, until slightly thickened. Stir in Parmesan cheese, salt, and pepper. Cook until cheese is melted and sauce is smooth.
Return chicken to the skillet or pour sauce over plated chicken. Garnish with chopped parsley if desired. Serve with pasta, mashed potatoes, or vegetables.