Name: Parmesan Crusted Chicken with Creamy Garlic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; ½ cup all-purpose flour; 1 large egg, beaten; ¼ cup grated Parmesan cheese; ½ cup Panko breadcrumbs; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 4 cloves garlic, minced; 1 tablespoon all-purpose flour (for roux); 1 cup chicken broth; ½ cup heavy cream; ¼ cup grated Parmesan cheese (for sauce); Salt and black pepper to taste; Chopped fresh parsley (for garnish)

This Parmesan Crusted Chicken with Creamy Garlic Sauce is one of those dishes I find myself coming back to over and over. It combines crispy, golden chicken cutlets with a luxuriously smooth garlic-infused cream sauce that’s full of flavor and comfort. Whether it’s a weeknight dinner or something a little more special, this recipe hits the spot every time.

Parmesan Crusted Chicken with Creamy Garlic Sauce

Why You’ll Love This Recipe

I love how this recipe offers that perfect contrast between the crunchy chicken and the silky sauce. The Parmesan and Panko give the chicken an unbeatable crispiness, while the creamy garlic sauce adds richness without being too heavy. It feels fancy, but it’s surprisingly simple to prepare. Plus, it’s made with everyday ingredients I usually already have in my kitchen.

Ingredients

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

For the Chicken:

2 boneless, skinless chicken breasts
½ cup all-purpose flour
1 large egg, beaten
¼ cup grated Parmesan cheese
½ cup breadcrumbs (Panko preferred for extra crunch)
Salt and pepper to taste
2 tablespoons olive oil (for frying)

For the Creamy Garlic Sauce:

2 tablespoons butter
4 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper to taste
Chopped fresh parsley (for garnish)

Directions

I start by slicing the chicken breasts in half horizontally to make 4 thinner cutlets. Then I season each piece with salt and pepper.
I dredge each piece in flour, dip it in the beaten egg, and coat it with a mix of Parmesan and breadcrumbs.
I heat olive oil in a skillet over medium heat and cook the chicken for about 4–5 minutes per side until it’s golden brown and cooked through. Once done, I remove the chicken and keep it warm.
In the same pan, I melt butter over medium heat and add the minced garlic, sautéing for about a minute until it’s fragrant.
I stir in the flour and cook for 30 seconds to create a roux.
Slowly, I whisk in the chicken broth and heavy cream, bringing it to a simmer while stirring constantly until it thickens (about 3–5 minutes).
I add the Parmesan cheese, season with salt and pepper, and stir until smooth.
Finally, I pour the creamy garlic sauce over the crispy chicken, garnish with parsley, and serve hot.

Servings and timing

This recipe makes 4 servings. Prep time takes about 10 minutes, cook time is around 20 minutes, so the total time needed is approximately 30 minutes.

Variations

Sometimes I use chicken thighs instead of breasts for extra juiciness.
I swap out the cream for Greek yogurt when I want a lighter version.
A sprinkle of red pepper flakes adds a nice kick to the sauce.
I like to serve it over pasta or mashed potatoes when I need something extra hearty.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F for about 10–15 minutes, which keeps the chicken crispy. The microwave works too, but the breading softens a bit. I add a splash of cream or broth when reheating the sauce to keep it silky.

FAQs

How do I keep the chicken crispy?

I make sure the oil is hot enough before frying and avoid overcrowding the pan. This helps the chicken get that perfect crunch.

Can I make the sauce ahead of time?

Yes, I often make the garlic sauce in advance and store it in the fridge. I just reheat it gently and whisk to bring it back to its creamy consistency.

What can I serve with this dish?

I like serving it with pasta, mashed potatoes, or a simple green salad. It also goes great with steamed veggies.

Can I freeze this recipe?

I don’t recommend freezing the chicken with the sauce, as the breading can get soggy. But I do freeze the cooked chicken and the sauce separately, then reheat and assemble when ready.

What if I don’t have Panko breadcrumbs?

Regular breadcrumbs work too, but I find Panko gives the chicken a crunchier texture.

Conclusion

This Parmesan Crusted Chicken with Creamy Garlic Sauce is one of my favorite comfort meals. It’s crispy, creamy, and full of flavor. Whether I’m cooking for myself or entertaining guests, it always impresses and satisfies. Try it once, and it might become one of your go-to dishes too.