Parmesan Crusted Chicken with Creamy Garlic Sauce is a rich and satisfying dish that combines the crunchy texture of golden-browned chicken with the smooth, garlicky warmth of a creamy sauce. It’s the kind of meal I like to make when I want something that feels indulgent without being complicated. Whether I’m serving this for a cozy dinner at home or impressing guests, it always hits the mark.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between crispy and creamy. The Parmesan crust gives the chicken a beautiful crunch, while the garlic cream sauce adds depth and richness. It's easy to prepare in under an hour, and I usually have most of the ingredients in my pantry or fridge. Plus, it's flexible enough to pair with a wide variety of sides.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
¾ cup panko breadcrumbs
2 large eggs
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
2–3 tablespoons olive oil for frying

For the Creamy Garlic Sauce:

3 tablespoons butter
3 garlic cloves, minced
½ cup chicken broth.
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)

Directions

I start by flattening the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.
Then, I season each piece with salt, pepper, and garlic powder.
I whisk the eggs in a shallow bowl and in another bowl, I mix the Parmesan and panko breadcrumbs.
I dip the chicken first in the eggs, then coat thoroughly with the Parmesan mixture, pressing it on to stick well.
In a large skillet over medium heat, I heat the olive oil and cook the chicken for about 4–5 minutes on each side, or until golden and cooked through. Then I transfer it to a plate and keep it warm.
In the same skillet, I melt butter and sauté the minced garlic until fragrant—about 30 seconds.
I add the broth to deglaze the pan, scraping up all those flavorful bits.
I stir in the heavy cream and Parmesan cheese, then simmer until the sauce thickens. I season it with salt and pepper to taste.
I return the chicken to the pan, spoon the sauce over it, and garnish with fresh parsley if I have some on hand.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Baking Option: Sometimes I bake the breaded chicken in a preheated oven at 400°F (200°C) for 20 minutes instead of pan-frying.
Spicy Twist: I like to add red pepper flakes to the Parmesan mixture for a bit of heat.
Herb Blend: Mixing in Italian seasoning or fresh thyme to the crust adds an extra layer of flavor.
Lighter Sauce: For a lighter version, I use half-and-half instead of heavy cream, though the sauce will be a bit thinner.
Cheese Swap: I’ve tried mixing in shredded mozzarella with the Parmesan for a gooier crust.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To keep the crust crispy, I reheat the chicken in the oven at 350°F (175°C) for about 10–12 minutes. I reheat the sauce separately in a small pan on the stove.
Freezing: I freeze the cooked, crusted chicken without sauce. I thaw it overnight in the fridge, then reheat in the oven.

FAQs

How do I keep the Parmesan crust from falling off?

I make sure the chicken is dry before breading and press the crust on firmly. Letting the breaded chicken rest for 10 minutes before frying helps it stick better.

Can I use pre-grated Parmesan?

I prefer freshly grated Parmesan for better melting and flavor, but pre-grated works in a pinch.

What sides go well with this?

I usually serve this with mashed potatoes, buttered pasta, or steamed vegetables like broccoli or green beans.

Can I make this sauce ahead of time?

Yes, I often make the sauce a day in advance and reheat it gently, adding a splash of broth or cream to loosen it up.

Is this recipe kid-friendly?

Absolutely. The crispy coating and creamy sauce are a big hit with kids. I just skip any spicy additions if I’m serving to little ones.

Conclusion

This Parmesan Crusted Chicken with Creamy Garlic Sauce is one of those recipes I keep coming back to. It’s easy, comforting, and tastes like something out of a nice restaurant. I love how it turns simple ingredients into something truly special. If I’m looking for a reliable dinner that everyone enjoys, this is it.

Parmesan Crusted Chicken with Creamy Garlic Sauce

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Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Pan-fried
Cuisine: American

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Description

Parmesan Crusted Chicken with Creamy Garlic Sauce is a quick and flavorful dish featuring golden, crispy chicken breasts smothered in a velvety garlic-Parmesan cream sauce. Perfect for weeknight dinners or elegant entertaining, this easy recipe is sure to impress.

Instructions

Pound and Season: Pound chicken to ½-inch thickness. Season with garlic powder, salt, and pepper.
Prepare Breading Station: Whisk eggs in one bowl. Mix Parmesan and panko in another.
Bread Chicken: Dip chicken in egg, then coat with Parmesan-panko mixture.
Pan-Fry Chicken: In a skillet over medium heat, cook chicken 4–5 mins per side until golden and cooked through. Transfer to plate and keep warm.
Make Sauce: In the same skillet, melt butter and sauté garlic until fragrant. Add broth to deglaze the pan.
Finish Sauce: Stir in cream and Parmesan. Simmer until thickened. Season to taste.
Serve: Return chicken to skillet, spoon sauce over top, garnish with parsley, and serve immediately.