If you’re looking for a showstopping dinner that’s as comforting as it is impressive, Parmesan Crusted Chicken with Creamy Garlic Sauce is about to become your new favorite. This recipe wraps juicy chicken breasts in a golden, cheesy crust and bathes them in a luscious garlic-infused cream sauce that’s pure magic. It’s one of those dishes that feels restaurant-worthy but is entirely doable at home, even on a weeknight. Each component brings so much flavor to the table, and together, they create a meal that’s impossible to resist!
Ingredients You’ll Need
With just a handful of pantry staples and a few fresh ingredients, you can create a dinner that tastes like it took hours. Every ingredient in Parmesan Crusted Chicken with Creamy Garlic Sauce has a special role, from the crisp crust to the velvety sauce that ties it all together.
- Chicken Breasts: Boneless, skinless chicken breasts are perfect for soaking up all the flavors and keeping the dish light and satisfying.
- Grated Parmesan Cheese: Adds salty, nutty depth to both the crust and the creamy sauce—freshly grated is best for maximum flavor!
- Italian-Style Breadcrumbs: These bring herby, toasty crunch to the chicken, making every bite irresistibly crispy.
- Garlic Powder: Infuses the crust with subtle garlicky warmth that echoes the flavors in the sauce.
- Paprika: Adds a gentle smokiness and beautiful color to the crispy coating.
- Black Pepper: Freshly ground pepper adds a bit of heat and balances the richness.
- Eggs: Beaten eggs help the crust stick beautifully to the chicken.
- Olive Oil or Butter: For pan-frying, giving the crust that gorgeous golden finish.
- Butter (for sauce): Forms the rich base of the creamy garlic sauce and adds extra flavor.
- Fresh Garlic: Four big cloves make the sauce deeply aromatic and savory.
- All-Purpose Flour: Thickens the sauce to silky perfection.
- Chicken Broth: Adds savory depth and keeps the sauce from feeling too heavy.
- Heavy Cream: Gives the sauce its ultra-creamy, dreamy texture—though you can lighten it up with half-and-half if you wish.
- Salt and Pepper: For seasoning, always to taste!
- Chopped Parsley: Optional, but it brings fresh color and a pop of brightness as a garnish.
How to Make Parmesan Crusted Chicken with Creamy Garlic Sauce
Step 1: Prep the Chicken
Start by placing your chicken breasts between two sheets of plastic wrap and gently pound them to an even 1/2 inch thickness. This not only ensures they cook evenly but also makes them extra tender—no dry chicken here! Even thickness is the secret to that beautiful, juicy bite in every forkful.
Step 2: Set Up the Breading Station
In a shallow dish, combine the grated Parmesan cheese, Italian-style breadcrumbs, garlic powder, paprika, and black pepper. In another dish, whisk your eggs until they’re nicely beaten. Dip each chicken breast first into the eggs, making sure it’s fully coated, then press it into the breadcrumb-Parmesan mixture until every surface is covered. This double dip is why Parmesan Crusted Chicken with Creamy Garlic Sauce has such a crave-worthy crust!
Step 3: Pan-Fry to Perfection
Heat your olive oil or butter in a large skillet over medium heat. Once hot, add the coated chicken breasts. Cook for 4 to 5 minutes per side, or until the crust is golden brown and the chicken is cooked through (the internal temperature should reach 165°F). Remove the chicken from the pan and keep it warm—you want it to stay crisp while you whip up the sauce.
Step 4: Make the Creamy Garlic Sauce
In the same skillet, lower the heat a bit and melt the butter. Add the minced garlic and sauté for about a minute, just until it’s fragrant (don’t let it brown!). Stir in the flour and let it cook for another minute to form a roux. Slowly whisk in the chicken broth and heavy cream, stirring constantly to keep the sauce smooth. Add the Parmesan cheese and let it simmer for 2 to 3 minutes until it thickens to your liking. Season with salt and pepper to taste. This sauce is what takes Parmesan Crusted Chicken with Creamy Garlic Sauce to a whole new level of comfort food!
Step 5: Bring It All Together
You can either return the chicken to the skillet and spoon the sauce over the top, or plate the chicken and drizzle that dreamy sauce over each piece. Don’t forget a sprinkle of chopped parsley for a burst of color and freshness!
How to Serve Parmesan Crusted Chicken with Creamy Garlic Sauce
Garnishes
Fresh chopped parsley is a classic choice, adding both color and a touch of herby brightness. For a little extra flair, try a sprinkle of extra Parmesan or a few lemon zest curls. They wake up the whole plate and make Parmesan Crusted Chicken with Creamy Garlic Sauce feel even more special.
Side Dishes
This dish is incredibly versatile—serve it atop buttery mashed potatoes, over a tangle of pasta, or alongside roasted veggies like asparagus or broccoli. Something simple and starchy helps soak up all that velvety sauce, making every bite pure comfort.
Creative Ways to Present
For a dinner party, slice the chicken and fan it out over a pool of creamy garlic sauce for an elegant touch. Or, try turning leftovers into a decadent sandwich with arugula and a smear of the sauce on a toasted roll. Parmesan Crusted Chicken with Creamy Garlic Sauce is also fantastic sliced and served over a crisp green salad for a lighter meal.
Make Ahead and Storage
Storing Leftovers
Let any leftover chicken and sauce cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. Keep the sauce separate from the chicken if you want to maintain the crispiness of the crust.
Freezing
Parmesan Crusted Chicken with Creamy Garlic Sauce can be frozen, though the crust may soften a bit after thawing. Wrap the cooked (and cooled) chicken tightly in foil or plastic wrap, then place in a freezer-safe bag. The sauce can be frozen separately in a container. Both will keep well for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
For best results, reheat the chicken in a 350°F oven until warmed through (about 10–15 minutes) to help the crust crisp back up. Gently reheat the sauce in a saucepan over low heat, stirring frequently and adding a splash of broth or cream if needed to loosen it up. Pour the warmed sauce over the chicken just before serving.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully and stay extra juicy. Just adjust the cooking time as needed, since thighs may take a few minutes longer to cook through.
How can I make this recipe gluten-free?
Simply swap the Italian-style breadcrumbs for your favorite gluten-free alternative and use a gluten-free flour blend in the sauce. The results will be just as delicious!
What if I don’t have heavy cream?
No problem. You can use half-and-half or even whole milk for a lighter sauce, though it will be a bit less rich. Add an extra tablespoon of flour if needed to thicken the sauce to your desired consistency.
Can I bake the chicken instead of pan-frying?
Yes! Arrange the coated chicken breasts on a lined baking sheet and drizzle lightly with oil. Bake at 400°F for 20–25 minutes, or until golden and cooked through. The crust will be a bit different but still delicious.
Is it possible to make the sauce ahead of time?
Definitely. Prepare the sauce as directed and store it in the fridge for up to 2 days. Gently reheat it on the stove, stirring well, before serving with the freshly cooked chicken.
Final Thoughts
If you’re craving a meal that brings together crispy, cheesy, and creamy in every bite, you simply have to try Parmesan Crusted Chicken with Creamy Garlic Sauce. It’s a recipe that always earns rave reviews at my table, and I’m sure it’ll become a staple in your kitchen too. Gather your ingredients, pour yourself a glass of something nice, and treat yourself to a truly memorable dinner tonight!
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Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious Parmesan Crusted Chicken recipe featuring crispy chicken breasts coated with a flavorful Parmesan and breadcrumb crust, served with a rich and creamy garlic sauce. Perfect for an elegant yet easy weeknight dinner.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian-style breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons olive oil or butter, for pan-frying
For the Creamy Garlic Sauce:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch to ensure uniform cooking. In a shallow dish, combine the grated Parmesan, Italian-style breadcrumbs, garlic powder, paprika, and black pepper. Dip each chicken breast first into the beaten eggs, then coat thoroughly with the Parmesan-breadcrumb mixture, pressing to adhere.
- Cook the Chicken: Heat olive oil or butter in a large skillet over medium heat. Add the coated chicken breasts and cook for 4 to 5 minutes on each side, or until they are golden brown and cooked through, with an internal temperature of 165°F. Remove the chicken from the skillet and keep warm.
- Make the Creamy Garlic Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Stir in the all-purpose flour and cook for an additional 1 minute to create a roux. Slowly whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Add the grated Parmesan cheese and continue cooking the sauce for 2 to 3 minutes until it thickens. Season the sauce with salt and pepper to taste.
- Serve: Return the cooked chicken breasts to the skillet to coat with the sauce, or spoon the creamy garlic sauce over plated chicken. Garnish with chopped parsley if desired. Serve alongside mashed potatoes, pasta, or steamed vegetables for a complete meal.
Notes
- For a lighter version of the sauce, substitute half-and-half for heavy cream.
- This dish pairs beautifully with roasted asparagus or a simple green salad.
- The creamy garlic sauce can be made ahead of time and reheated gently before serving.
- Ensure the chicken breasts are pounded evenly to avoid undercooked or overcooked spots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 470
- Sugar: 1g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 165mg
