Parmesan Crusted Chicken with Creamy Garlic Sauce

My Favorite Parmesan Crusted Chicken with Creamy Garlic Sauce

Hey there! If you love a crispy, golden crust on your chicken paired with a dreamy, creamy garlic sauce, you’ve landed on the right recipe. I adore making this Parmesan Crusted Chicken because it feels special enough for a dinner party but is still easy enough for a weeknight meal. Plus, the rich sauce just melts in your mouth, and the crispy coating has that perfect crunch. Trust me—you’ll impress everyone at your table!

Why This dish is a Winner: Nutritional Benefits

This meal is not only tasty but packs some good nutrition too. Chicken breasts are a great source of lean protein, helping keep your muscles strong and your belly satisfied without extra fat. Parmesan cheese, while adding a lovely, nutty flavor, also gives you calcium and protein. Using olive oil adds heart-healthy fats, and the garlic in the sauce is fantastic for your immune system. And don’t worry, the creamy sauce uses heavy cream or half-and-half for richness, but you can always make swaps to lighten it up (more on that soon!).

Variations You Can Try

• For a lighter twist: Swap heavy cream with half-and-half or even Greek yogurt stirred in at the end for a tangy creaminess.
• Make it gluten-free: Use almond flour or gluten-free breadcrumbs instead of panko and regular flour.
• Add some spice: Mix a pinch of red pepper flakes into the breadcrumb mixture or the sauce for a mild kick.
• Herb freshening: Instead of dried Italian seasoning, try fresh herbs like basil, thyme, or rosemary to brighten the flavors.
• Swap the protein: Turkey breasts or even pork cutlets can also work beautifully with this crust and sauce.

Step-by-Step Parmesan Crusted Chicken Recipe

Ingredients

• 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs
• 3 tablespoons olive oil (or butter) for frying
• 3 tablespoons butter (for sauce)
• 3 cloves garlic, minced
• 1 cup heavy cream (or half and half)
• 1/2 teaspoon dried Italian seasoning (or a mix of dried basil and oregano)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for crust mixture and garnish)
• Juice of half a lemon (optional, for sauce and/or crust)
• Chicken broth (optional, 1/4 cup, to thin sauce if needed)

Instructions

1. First, place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin and gently pound the chicken until it’s about ½-inch thick. This helps the chicken cook evenly and stay juicy.
2. Season both sides of your chicken breasts with salt and pepper.
3. Set up three shallow dishes for dredging: one with the flour, one with beaten eggs, and one with a mix of Parmesan cheese, panko breadcrumbs, chopped parsley, salt, pepper, and if you like, a bit of lemon zest.
4. Take each chicken breast and first press it into the flour, shaking off the extra. Next, dip it into the eggs, then press it into the Parmesan breadcrumb mixture, making sure it’s fully coated and sticking well. Press gently to help it stay put.
5. In a large skillet over medium heat, warm the olive oil or butter. When it’s hot and shimmering, add your crusted chicken breasts. Cook them for about 4-5 minutes on each side until the crust turns golden brown and the chicken is cooked through (internal temperature of 165°F or 74°C is perfect).
6. Remove the cooked chicken and transfer it to a warm plate. Cover loosely to keep warm while you make your sauce.
7. Lower the heat to medium-low, add the butter to the skillet, and let it melt. Then add the minced garlic and sauté for about a minute, stirring often—just until fragrant and not browned.
8. Pour in the heavy cream and stir everything together well, scraping the pan to lift up those tasty browned bits left behind.
9. Add the dried Italian seasoning, and season with salt and pepper to your taste. Let the sauce gently simmer for 3-5 minutes, until it thickens slightly.
10. If your sauce feels a bit too thick, stir in small amounts of chicken broth until you get the perfect consistency.
11. For a bright, fresh touch, stir in the juice of half a lemon.
12. Finally, spoon the creamy garlic sauce over your Parmesan crusted chicken breasts, sprinkle with extra chopped parsley for a pop of color, and serve immediately with your favorite sides!

Helpful Tips to Make It Even Better

• Don’t skip pounding the chicken: This little step means your chicken cooks evenly and stays moist without drying out.
• Keep your heat just right: Medium heat is perfect for getting that crispy crust without burning the cheese or breadcrumbs.
• For crispier crusts: Use fresh, finely grated Parmesan instead of pre-grated — it sticks better!
• Storing leftovers: Keep any cooked chicken and sauce in airtight containers in the fridge for up to 3 days. Reheat gently on the stove to keep the sauce creamy without separating.
• Serving ideas: This dish pairs wonderfully with roasted veggies, garlic mashed potatoes, or even a simple fresh salad for a lighter meal.

Equipment You’ll Need

• Meat mallet or rolling pin (for pounding the chicken)
• 3 shallow dishes (for flour, eggs, and breadcrumb mixtures)
• Large skillet or frying pan
• Mixing bowls
• Sharp kitchen tongs or spatula for turning chicken
• Meat thermometer (optional, but super helpful to check doneness)
• Measuring cups and spoons

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts? Yes! Bone-in or boneless thighs will work, but adjust cooking time—you want the internal temp to be 165°F. Thighs tend to stay juicier but may take a bit longer.
2. What if I don’t have panko breadcrumbs? You can use regular breadcrumbs or crush crackers for a similar crunch. Panko just gives a lighter, crispier texture.
3. Can I make this dish dairy-free? Definitely! Use dairy-free butter or oil, a non-dairy cream substitute, and a vegan Parmesan alternative or nutritional yeast in the crust.
4. How do I keep my crust from falling off? Make sure you press the crumb mixture firmly onto the chicken and don’t flip the chicken too soon while frying. Let the crust set and become golden.
5. Can I prepare this ahead of time? Yes! You can bread the chicken and keep it covered in the fridge for a few hours before cooking. Just fry and make the sauce right before serving for best results.

Give It a Try and Share Your Story!

I can’t wait for you to try this Parmesan Crusted Chicken with Creamy Garlic Sauce recipe. It really is one of my go-to dishes when I want something comforting, flavorful, and just a little fancy! Once you’ve made it, I’d love to hear how you liked it, and if you tried any variations. Don’t forget to pin this recipe on Pinterest so you always have it handy. Happy cooking!