Name: Parmesan Crusted Chicken with Creamy Garlic Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian / American
Ingredients: 4 boneless skinless chicken breasts; 1 cup grated Parmesan cheese; ½ cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs (optional, for extra crust); Salt & pepper, to taste; 2–3 cloves garlic, minced; 2 tbsp unsalted butter; 1 tbsp olive oil; ¾ cup chicken broth or dry white wine; 1 cup heavy cream; Fresh parsley, chopped (for garnish)

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This Parmesan Crusted Chicken with Creamy Garlic Sauce is the kind of dish I make when I want something crispy, comforting, and indulgent. Each bite of golden chicken has that perfect cheesy crunch, and it’s all topped off with a velvety garlic cream sauce that makes this meal feel downright luxurious. Parmesan Crusted Chicken with Creamy Garlic Sauce

Why You’ll Love This Recipe

I love this dish for how it combines a crispy texture with a rich, creamy finish. The chicken gets a beautiful golden crust thanks to the Parmesan (and panko, if I’m feeling fancy), while the garlic cream sauce adds a burst of flavor that brings it all together. It’s the perfect weeknight dinner that also feels elegant enough to serve to guests. The balance of savory, creamy, and garlicky notes is truly irresistible.

Ingredients

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

4 boneless skinless chicken breasts
1 cup grated Parmesan cheese
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs (optional, for extra crust)
Salt & pepper, to taste
2–3 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
¾ cup chicken broth or dry white wine
1 cup heavy cream
Fresh parsley, chopped (for garnish)

Directions

I start by pounding the chicken breasts to even thickness, then season them with salt and pepper.
I set up three shallow dishes: one with flour, one with beaten eggs, and one with the Parmesan and optional panko mixture.
I coat each chicken breast by dredging in flour, dipping in the egg, then pressing into the cheese (and panko) to get a nice crust.
In a large skillet, I heat the butter and olive oil over medium heat. Once it’s hot, I cook the chicken for about 3–4 minutes per side until it’s golden brown and cooked through. I remove it and keep it warm.
Using the same skillet, I sauté the garlic for about 30 seconds until fragrant, then deglaze the pan with chicken broth or wine, scraping up all those delicious bits from the bottom.
I stir in the heavy cream and let it simmer until slightly thickened, about 3–5 minutes.
I return the chicken to the skillet, spoon the sauce over it, and let it warm through for another minute.
Finally, I garnish with fresh parsley and serve hot.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I sometimes skip the panko for a lighter, cheese-only crust.
For a lighter sauce, I use half-and-half instead of heavy cream—though it does make the sauce thinner.
When I want a little tang, I squeeze in a splash of lemon juice right before serving.
Swapping the chicken for boneless thighs gives a juicier, richer version.
For extra flavor, I like to add a pinch of Italian seasoning to the cheese coating mix.

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 (175°C) for 10–15 minutes to keep the crust crispy. The microwave works in a pinch, but the crust does soften a bit. I reheat the sauce gently on the stovetop or microwave in 30-second bursts, stirring in between.

FAQs

How do I make sure the chicken stays crispy?

I keep the oil hot enough to sizzle but not smoke and make sure not to overcrowd the pan. After cooking, I let the chicken rest on a wire rack to stay crisp.

Can I make this ahead of time?

Yes, I sometimes prepare the chicken cutlets ahead, refrigerate them, then cook just before serving. The sauce can also be made in advance and gently reheated.

What’s the best substitute for heavy cream?

If I want to lighten it up, I go with half-and-half. For a dairy-free option, full-fat coconut milk works but changes the flavor a bit.

Can I bake the chicken instead?

Yes, I bake it at 400°F (200°C) for about 20–25 minutes, flipping halfway. It doesn’t get quite as crispy but still tastes great.

Is this dish gluten-free?

It can be—if I use gluten-free flour and breadcrumbs, and double-check the Parmesan and broth or wine are gluten-free certified.

Conclusion

This Parmesan Crusted Chicken with Creamy Garlic Sauce is my go-to when I want something cozy and satisfying. The crispy, cheesy crust pairs so well with the velvety garlic sauce, making every bite rich with flavor. It’s a simple way to turn ordinary chicken into something really special. Whether I’m cooking for family or just treating myself, this dish never disappoints.