If you’re craving a dinner that’s both elegant and comforting, Parmesan Crusted Chicken with Creamy Garlic Sauce is the answer. This dish combines the satisfying crunch of a golden Parmesan and panko breadcrumb crust with a luscious, silky garlic cream sauce that’s rich yet balanced. It’s perfect for impressing guests, family dinners, or whenever you want to elevate simple chicken breasts into something truly special.
This detailed guide will walk you through each step, share tips for achieving the crispiest crust, show you how to make the sauce perfectly every time, and suggest variations to tailor the dish to your taste. Let’s dive in!
Why You’ll Love This Recipe
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Crispy, cheesy crust: Parmesan cheese and panko breadcrumbs create a crunchy, flavorful coating.
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Creamy garlic sauce: Rich and silky sauce with the perfect balance of garlic and cream.
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Simple ingredients: Easy to find and pantry-friendly.
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Quick prep and cook time: Ready in about 30 minutes, ideal for weeknights or special dinners.
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Versatile: Pairs well with a variety of sides, from veggies to pasta.
Ingredients (US Cups & Measures)
Make sure to gather the freshest ingredients for the best flavor and texture.
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4 boneless, skinless chicken breasts — Pounded to even thickness for uniform cooking
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1 cup grated Parmesan cheese — Freshly grated preferred for better melting and flavor
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1 cup panko breadcrumbs — For extra crunch
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½ cup all-purpose flour — Helps the breading stick
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2 large eggs — Whisked, acts as the binder
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2 tablespoons olive oil — For frying the chicken
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3 tablespoons butter — For the garlic sauce base
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4 cloves garlic, minced — Adds deep flavor to the sauce
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1 cup heavy cream — Creates rich, creamy sauce
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½ cup chicken broth — Balances richness and adds depth
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Salt and freshly ground black pepper, to taste — Essential seasoning
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Fresh parsley, chopped (for garnish) — Adds color and freshness
Equipment Needed
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Meat mallet or rolling pin (to pound chicken)
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Three shallow bowls for breading setup
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Large skillet or frying pan
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Whisk and wooden spoon
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Plate lined with paper towels (for draining chicken)
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Serving platter or plates
Step-by-Step Instructions
Step 1: Prepare the Chicken
Start by pounding the chicken breasts to an even thickness, about ½ inch. This step is crucial to ensure they cook evenly without drying out. Season both sides generously with salt and pepper.
Step 2: Set Up Your Breading Station
Arrange three shallow bowls:
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Bowl 1: All-purpose flour
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Bowl 2: Whisked eggs
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Bowl 3: Parmesan cheese mixed with panko breadcrumbs
The flour helps the egg stick, the egg acts as glue for the breadcrumb mixture, and the Parmesan-panko blend forms the crispy crust.
Step 3: Bread the Chicken
Coat each chicken breast in flour first, shaking off any excess. Next, dip into the egg mixture until fully coated. Finally, press firmly into the Parmesan-panko mixture on both sides to ensure an even, thick coating.
Step 4: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts. Cook for about 4-5 minutes per side or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F / 74°C). Transfer cooked chicken to a paper towel-lined plate to drain any excess oil.
Step 5: Make the Creamy Garlic Sauce
Using the same skillet (don’t clean it—those browned bits add flavor!), melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer gently, stirring frequently, until it thickens slightly — about 5-7 minutes. Season with salt and pepper to taste.
Step 6: Combine and Serve
Place the cooked chicken breasts back in the skillet or on a serving plate. Spoon the creamy garlic sauce over the chicken. Garnish with freshly chopped parsley for a pop of color and freshness.
Serve immediately while warm.
Nutritional Information (Approximate per serving)
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Calories: 550 kcal
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Protein: 45g
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Fat: 35g
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Carbohydrates: 10g
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Fiber: 0.5g
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Sugar: 1g
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Sodium: 650mg
Note: Nutrition may vary based on brands and portion sizes.
Tips for Success
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Use freshly grated Parmesan: Pre-grated cheese often has anti-caking agents that can affect texture. Freshly grated melts better and crisps nicely.
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Pound chicken evenly: This ensures juicy, evenly cooked breasts without dry edges.
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Don’t overcrowd the pan: Cook chicken in batches if needed to maintain heat and crispiness.
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Simmer sauce gently: Avoid boiling cream to prevent curdling and keep the sauce silky.
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Customize seasoning: Add Italian seasoning or paprika to the breadcrumb mix for extra flavor.
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Check doneness: Use a meat thermometer to guarantee perfectly cooked chicken.
Variations and Add-Ons
This recipe is wonderfully adaptable to your taste and dietary needs.
Herb Parmesan Crust
Add dried oregano, thyme, or basil to the breadcrumb mixture for an herby twist.
Lighter Cream Sauce
Substitute half-and-half or whole milk for heavy cream to reduce fat, but expect a slightly thinner sauce.
Spicy Kick
Add red pepper flakes to the sauce or breadcrumb mixture for a subtle heat boost.
Gluten-Free Version
Use gluten-free flour and breadcrumbs to make this dish gluten-friendly.
Serve With
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Garlic mashed potatoes
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Steamed asparagus or green beans
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Roasted vegetables
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Buttered pasta
How to Store and Reheat
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Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
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Reheating: Warm gently in an oven at 350°F (175°C) to keep crust crisp or use an air fryer. Avoid microwaving to prevent sogginess.
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Freezing: You can freeze cooked chicken with sauce separately. Thaw overnight before reheating.
Frequently Asked Questions (FAQs)
Q: Can I bake the chicken instead of frying?
A: Yes! Bake breaded chicken breasts on a greased baking sheet at 400°F (200°C) for 20-25 minutes or until golden and cooked through.
Q: Can I use chicken thighs?
A: Boneless, skinless thighs work well but may need longer cooking time due to thickness and fat content.
Q: How do I thicken the sauce more?
A: Let it simmer longer or whisk in a small slurry of cornstarch and water.
Q: Can I prepare this ahead of time?
A: You can bread the chicken and keep it refrigerated for a few hours before cooking. Sauce is best made fresh.
Final Thoughts
This Parmesan Crusted Chicken with Creamy Garlic Sauce recipe offers the perfect combination of crunchy, cheesy crust and rich, velvety sauce that turns everyday chicken breasts into a memorable meal. It’s quick enough for weeknights but elegant enough for guests. The creamy garlic sauce adds a comforting, indulgent element that complements the crispy crust perfectly.
Try this recipe, and it’s sure to become a favorite in your dinner rotation. Whether served with pasta, veggies, or mashed potatoes, every bite promises satisfaction and a little taste of luxury in your own kitchen.