This Parmesan Crusted Chicken with Creamy Garlic Sauce is the kind of comforting, flavorful dish I love making for a satisfying dinner. The crispy, golden crust of Parmesan and breadcrumbs adds the perfect crunch to tender chicken breasts, and the velvety garlic cream sauce takes it to another level of deliciousness. It’s a restaurant-quality meal I can easily whip up at home.
Why You’ll Love This Recipe
I love this recipe because it balances both texture and taste. The crispy chicken exterior paired with the rich, creamy garlic sauce feels indulgent without being overly complicated. It’s perfect for a weeknight dinner or even a special occasion. Plus, it pairs well with a variety of sides like mashed potatoes, roasted veggies, or even pasta.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Grated Parmesan cheese
- Bread crumbs (preferably Panko for extra crunch)
- Eggs
- Salt and pepper
- Garlic cloves (minced)
- Butter
- Heavy cream
- Chicken broth
- Olive oil
Directions
- I start by pounding the chicken breasts to an even thickness to ensure they cook evenly.
- I season the chicken with salt and pepper, then dip each piece into beaten eggs.
- I dredge the chicken in a mixture of grated Parmesan and breadcrumbs, pressing lightly to coat.
- In a large skillet, I heat olive oil and cook the chicken until golden brown and cooked through. Then I remove it and set it aside.
- In the same skillet, I melt butter and sauté the minced garlic until fragrant.
- I pour in the chicken broth and heavy cream, stirring constantly until the sauce thickens.
- I return the chicken to the skillet and spoon the sauce over the top, letting it simmer for a few minutes.
- I serve it hot, with extra sauce drizzled over the chicken.
Servings and timing
This recipe serves 4 people and takes about 35 minutes to prepare: 10 minutes for prep and 25 minutes for cooking.
Variations
Sometimes I swap out the heavy cream for half-and-half to lighten it up a bit. For extra flavor, I add a pinch of red pepper flakes to the sauce or some chopped fresh parsley for freshness. I’ve also tried this recipe with chicken thighs, which come out juicy and flavorful. To make it gluten-free, I use gluten-free breadcrumbs.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the oven at 350°F for about 10 minutes to maintain the crispiness. For quicker reheating, I microwave it in short bursts, but I know the crust won’t stay as crisp.
FAQs
How do I get the chicken extra crispy?
I make sure to use Panko breadcrumbs and press the coating firmly onto the chicken before frying in hot oil.
Can I make this recipe ahead of time?
Yes, I can prepare the chicken and sauce separately, then store them in the fridge. I reheat and assemble when I’m ready to serve.
What can I serve with Parmesan Crusted Chicken?
I like pairing it with mashed potatoes, steamed broccoli, or pasta to soak up that delicious garlic sauce.
Can I bake the chicken instead of frying?
Absolutely. I bake it at 400°F for about 20-25 minutes until golden and cooked through, though it won’t be quite as crispy.
Is the garlic sauce spicy?
Not at all. It’s rich and flavorful with a mellow garlic taste, but I can always add red pepper flakes if I want a little heat.
Conclusion
Parmesan Crusted Chicken with Creamy Garlic Sauce is one of my favorite go-to meals when I want something satisfying and flavorful without spending hours in the kitchen. The crispy coating and creamy sauce combo is irresistible, and it never fails to impress. Whether I’m serving it for guests or making it for a weeknight dinner, it always hits the spot.
Parmesan Crusted Chicken with Creamy Garlic Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce features tender chicken breasts with a crispy Parmesan and breadcrumb crust, topped with a rich, velvety garlic cream sauce. It's a comforting, restaurant-quality dish that's easy to make at home.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup Panko bread crumbs
- 2 eggs, beaten
- Salt and pepper, to taste
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tablespoons olive oil
Instructions
- Pound the chicken breasts to an even thickness.
- Season the chicken with salt and pepper.
- Dip each chicken breast into the beaten eggs.
- Coat with a mixture of Parmesan cheese and breadcrumbs, pressing lightly to adhere.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken until golden brown and cooked through, then remove and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Add chicken broth and heavy cream, stirring until the sauce thickens.
- Return chicken to the skillet and spoon sauce over it. Simmer for a few minutes.
- Serve hot with extra sauce drizzled over the chicken.
Notes
- Use Panko breadcrumbs for extra crunch.
- Swap heavy cream with half-and-half for a lighter version.
- Add red pepper flakes for a spicy kick or chopped parsley for freshness.
- Can be made gluten-free with gluten-free breadcrumbs.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 170mg
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