Golden, crisp, and utterly indulgent — Parmesan Crusted Chicken with Creamy Garlic Sauce is the kind of dish that wins hearts instantly. The chicken is pan-fried to a perfect golden brown crust, thanks to a flavorful Parmesan and breadcrumb coating. Then, it’s draped in a luxuriously silky garlic cream sauce that’s rich with flavor and comfort.

Whether you’re preparing a romantic dinner or treating yourself to a satisfying meal, this dish checks every box. The crispy texture meets creamy decadence in a way that feels both gourmet and deeply comforting. It’s a restaurant-style experience you can easily recreate in your own kitchen.

What Makes a Great Parmesan Crust for Chicken?

The secret to a great Parmesan crust lies in the balance of cheese and breadcrumbs. Parmesan cheese brings the salty, nutty depth, while the breadcrumbs provide that crunch we all crave. Make sure to use finely grated Parmesan for better adherence, and don’t skimp on seasoning — a touch of garlic powder and pepper go a long way.

Ingredients for the Parmesan Crusted Chicken with Creamy Garlic Sauce

Chicken breasts: Boneless, skinless chicken breasts are perfect for pounding thin and coating with the Parmesan crust.
Parmesan cheese: Finely grated, it adds both flavor and a crispy finish to the crust.
Breadcrumbs: Panko or Italian-style breadcrumbs help achieve a golden, crunchy exterior.
Eggs: Essential for binding the cheese and crumbs to the chicken.
Garlic: Freshly minced garlic is key for the creamy sauce, adding robust aroma and flavor.
Heavy cream: The base of the creamy garlic sauce; it brings richness and silky texture.
Butter: Adds depth and a smooth finish to the sauce.
Olive oil: For frying the chicken to golden perfection.
Parsley: A fresh herb garnish that adds color and brightness.

How To Make the Parmesan Crusted Chicken with Creamy Garlic Sauce

Step 1: Prepare the Chicken

Begin by slicing the chicken breasts horizontally to create thinner cutlets. Place them between two sheets of parchment paper and pound them evenly to about 1/2 inch thick. This ensures even cooking and a tender bite.

Step 2: Set Up Breading Stations

In three shallow bowls, place flour (for an optional light dredge), beaten eggs, and a mixture of finely grated Parmesan and breadcrumbs. Dip each chicken piece first in the egg, then press into the Parmesan-breadcrumb mixture until well coated on both sides.

Step 3: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets in batches, cooking for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.

Step 4: Make the Creamy Garlic Sauce

In the same skillet, reduce the heat to medium. Add butter and minced garlic, sautéing until fragrant (about 1 minute). Pour in heavy cream and stir, letting the sauce simmer gently until slightly thickened. Season with salt and pepper to taste.

Step 5: Combine and Serve

Return the cooked chicken to the skillet, spooning the sauce over the top. Simmer for 2–3 more minutes to meld the flavors. Garnish with freshly chopped parsley before serving.

Serving and Storing Parmesan Crusted Chicken with Creamy Garlic Sauce

This dish is best served hot, right off the skillet, where the contrast between the crispy crust and the warm creamy sauce shines brightest. Pair it with a side of garlic mashed potatoes, roasted vegetables, or a simple green salad to complete the meal.

For leftovers, let the chicken cool completely before storing in an airtight container. Refrigerate for up to 3 days. To reheat, place in an oven-safe dish and warm at 350°F until heated through, adding a splash of cream or broth to revive the sauce.

Frequently Asked Questions

How do I keep the crust from falling off?

Ensure the chicken is dry before breading, and press the coating firmly onto the surface. Let the breaded chicken rest for 5 minutes before frying to help the coating adhere better.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs will work great and add extra juiciness. Adjust cooking time to ensure doneness.

Is there a substitute for heavy cream?

You can use half-and-half or full-fat coconut milk for a lighter option. Keep in mind, the sauce may be slightly thinner.

Can I bake the chicken instead of frying?

Absolutely. Preheat your oven to 400°F, place the breaded chicken on a greased baking sheet, and bake for 20-25 minutes, flipping once halfway through.

What if I don’t have fresh garlic?

Garlic powder can be substituted, but fresh garlic gives the sauce its signature depth. Use 1/2 teaspoon garlic powder per clove.

Parmesan Crusted Chicken with Creamy Garlic Sauce

Author: Kate Walton
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

A deliciously crispy chicken breast coated with Parmesan and breadcrumbs, served with a rich and velvety garlic cream sauce. Perfect for special dinners or weeknight indulgence.

Instructions

Slice chicken breasts into thin cutlets and pound to even thickness.
Set up bowls for breading: one with flour (optional), one with beaten eggs, and one with Parmesan-breadcrumb mix.
Dip chicken in egg, then coat in the cheese and breadcrumbs.
In a skillet, heat olive oil and cook chicken until golden brown and cooked through. Set aside.
In the same skillet, add butter and garlic; sauté briefly.
Pour in cream, simmer until slightly thickened. Season with salt and pepper.
Return chicken to pan, coat with sauce, and simmer for a few minutes.
Garnish with parsley and serve hot.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner