Parmesan Crusted Chicken with Creamy Garlic Sauce: A Crispy and Comforting Favorite

This Parmesan Crusted Chicken with Creamy Garlic Sauce is a rich, satisfying dish that combines golden, crispy chicken with a velvety garlic cream sauce. The crust delivers a cheesy, savory crunch while the sauce brings warmth and indulgence to every bite. I love making this when I want something that feels both comforting and elegant—perfect for a weeknight dinner or a cozy weekend meal.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between texture and flavor. The Parmesan crust gives the chicken a beautiful, golden crust that stays crispy, while the creamy garlic sauce adds richness without being too heavy. It’s also versatile—I can serve it with pasta, rice, mashed potatoes, or veggies, and it always feels like a complete, restaurant-style meal made right at home.

Ingredients

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

For the chicken:

• Boneless, skinless chicken breasts

• Grated Parmesan cheese

• Panko breadcrumbs

• Garlic powder

• Salt

• Black pepper

• Eggs (beaten)

• Olive oil or neutral oil for frying

For the creamy garlic sauce:

• Butter

• Garlic (minced)

• Heavy cream

• Grated Parmesan cheese

• Salt and black pepper

• Optional: chopped parsley for garnish

Directions

1. I pound the chicken breasts to an even thickness, season with salt, pepper, and garlic powder.

2. I set up a breading station: beaten eggs in one bowl, and a mix of Parmesan and panko in another.

3. I dip the chicken in egg, then press it into the Parmesan mixture to coat completely.

4. I heat oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 4–5 minutes per side. I transfer it to a plate and keep it warm.

5. In the same skillet, I reduce the heat and melt butter, then add minced garlic and sauté until fragrant.

6. I pour in heavy cream and stir in Parmesan, cooking until the sauce is thick and smooth. I season with salt and pepper to taste.

7. I pour the sauce over the crispy chicken and garnish with chopped parsley if I want a fresh finish.

Servings and Timing

This recipe serves 4. Prep takes about 15 minutes, and cooking requires 20–25 minutes total.

Variations

I like trying different versions of this dish, such as:

• Using Italian seasoning in the breadcrumb mix for extra flavor.

• Adding a splash of lemon juice to the sauce for a touch of brightness.

• Swapping heavy cream with half-and-half for a lighter sauce.

• Serving with spiralized vegetables or cauliflower mash for a low-carb option.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat or a 350°F oven until warmed through. I avoid microwaving the chicken to preserve the crispy crust and reheat the sauce separately, adding a splash of cream if it thickened too much.

FAQs

How do I keep the crust from falling off?

I press the Parmesan coating firmly into the chicken and let it rest for a few minutes before frying. Cooking in a hot, well-oiled skillet also helps it stay intact.

Can I bake the chicken instead of frying?

Yes, I bake at 400°F for 20–25 minutes, flipping once halfway through. The crust won’t be as crisp as pan-fried, but it’s still delicious.

Can I use pre-grated Parmesan?

Freshly grated Parmesan works best for texture and flavor, but pre-grated can work in a pinch—just avoid the powdered kind.

Is the sauce too rich?

It’s creamy, but I can lighten it with half-and-half or add a splash of chicken broth or lemon juice to balance the richness.

What should I serve with this dish?

I like serving it with pasta, mashed potatoes, roasted vegetables, or a crisp green salad to round out the meal.

Conclusion

Parmesan Crusted Chicken with Creamy Garlic Sauce is one of my favorite comfort meals—crispy, creamy, and packed with flavor in every bite. It’s easy to prepare, looks impressive on the plate, and satisfies every craving for a hearty, homemade dinner. Whether I serve it for guests or just treat myself, it always delivers.

Parmesan Crusted Chicken with Creamy Garlic Sauce: A Crispy and Comforting Favorite

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Frying
• Cuisine: American

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Description

A rich, crispy, and creamy dish featuring golden Parmesan-crusted chicken topped with a smooth garlic cream sauce—perfect for cozy dinners or special occasions.

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Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup Panko breadcrumbs
• 1 tsp garlic powder
• Salt and black pepper to taste
• 2 eggs, beaten
• 2–3 tbsp olive oil or neutral oil for frying
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (for sauce)
• Optional: chopped fresh parsley for garnish

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Instructions

1. Pound chicken breasts to even thickness and season both sides with salt, pepper, and garlic powder.
2. In one bowl, beat eggs. In another bowl, mix Parmesan cheese and Panko breadcrumbs.
3. Dip each chicken breast in egg, then press into the Parmesan-Panko mixture to coat.
4. Heat oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown and cooked through. Set aside and keep warm.
5. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
6. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and cook until sauce thickens. Season with salt and pepper to taste.
7. Spoon sauce over chicken and garnish with chopped parsley if desired. Serve warm.

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Notes

• Use freshly grated Parmesan for best texture and flavor.
• Add lemon juice or chicken broth to sauce for brightness.
• Bake chicken at 400°F for a lighter version.
• Pairs well with pasta, mashed potatoes, or vegetables.

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Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 520
• Sugar: 1g
• Sodium: 640mg
• Fat: 38g
• Saturated Fat: 18g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 165mg