Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a quick and delicious skillet dish featuring tender chicken cutlets coated in a crispy Parmesan and flour crust, cooked in butter, then topped with a rich and creamy garlic sauce. Ready in just 25 minutes, it’s perfect for a flavorful weeknight dinner that feels indulgent yet easy to make.
Ingredients
Scale
Chicken and Coating
- 2 pieces boneless, skinless chicken breasts (sliced in half horizontally to create 4 cutlets)
- 1/2 cup all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Garlic Cream Sauce
- 1/2 cup butter
- 1/4 cup heavy cream (or half-and-half for lighter option)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Optional Garnish
- Extra Parmesan cheese
- Chopped fresh parsley
Instructions
- Prepare the Chicken Cutlets: Slice the chicken breasts in half horizontally to create four thin cutlets. Pat them dry thoroughly with paper towels to ensure they crisp up nicely when cooked.
- Make the Coating Mixture: In a shallow dish, combine the all-purpose flour, freshly grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix the ingredients thoroughly to distribute the flavors evenly.
- Coat the Chicken: Press each chicken cutlet into the Parmesan-flour mixture, making sure both sides are fully coated. Shake off any excess coating to prevent clumping during cooking.
- Cook the Chicken: In a large skillet, melt the butter over medium heat. Add the coated chicken cutlets and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. Once done, transfer them to a plate and keep warm while preparing the sauce.
- Sauté Garlic: Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add Cream and Seasonings: Pour in the heavy cream along with salt and black pepper. Stir well, scraping the bottom of the pan to loosen the browned bits, which add flavor to the sauce.
- Simmer the Sauce: Let the sauce simmer gently for 2-3 minutes until it thickens and becomes creamy. Taste and adjust the seasoning with salt and pepper if needed.
- Combine Chicken with Sauce: Return the cooked chicken cutlets to the skillet and spoon the creamy garlic sauce over them. Heat together for 1 minute to meld the flavors.
- Serve: Serve the Parmesan crusted chicken hot, garnished with extra grated Parmesan and chopped fresh parsley if desired for added flavor and presentation.
Notes
- You can substitute half-and-half for heavy cream to reduce richness slightly.
- Make sure to pat the chicken dry well to achieve a crispy crust.
- Use freshly grated Parmesan for best flavor and texture.
- For a gluten-free version, replace all-purpose flour with gluten-free flour.
- Serve with a side of steamed vegetables or a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
