Parmesan Crusted Chicken with Garlic Cream Sauce Recipe

If you’re craving a dish that’s both crispy and creamy, this parmesan crusted chicken with garlic cream sauce is exactly what you need. The crunchy, cheesy crust pairs beautifully with a silky garlic cream sauce that brings everything together in perfect harmony. Whether you’re cooking for family or impressing guests, this recipe delivers delicious comfort food with ease.

this Recipe

You’ll love how simple it is to make this parmesan crusted chicken recipe from scratch. Using common ingredients and quick frying techniques, you get restaurant-quality chicken that’s juicy on the inside and crisp on the outside. Plus, the garlic cream sauce is so luscious, it’s sure to become your new favorite topping.

Why You’ll Love This Recipe

• Crispy parmesan coating with rich, creamy garlic sauce
• Quick stovetop frying for a fast weeknight dinner
• Uses simple ingredients you likely have on hand
• Perfectly juicy chicken breasts every time
• Elegant enough for special occasions but easy enough for any day

Ingredients

Gather these ingredients to create crispy parmesan crusted chicken with a luscious garlic cream sauce that’s packed with flavor.

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 cup grated parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• 2 large eggs
• 1/2 cup all-purpose flour
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tablespoons chopped fresh parsley

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 520 per serving

How to Make Parmesan Crusted Chicken with Garlic Cream Sauce – Crispy & Creamy Perfection

1. Start by pounding the chicken breasts to an even thickness of about 1/2 inch for uniform cooking. Season both sides with salt and pepper.
2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of parmesan cheese, panko breadcrumbs, garlic powder, and Italian seasoning.
3. Dredge each chicken breast first in the flour, shaking off excess, then dip in the egg, and finally press into the parmesan breadcrumb mixture to coat thoroughly.
4. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and keep warm.
5. In the same skillet, reduce heat to medium-low and add the remaining tablespoon of butter. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
6. Pour in the chicken broth and heavy cream, stirring constantly. Let the sauce simmer gently for 3-4 minutes until slightly thickened.
7. Season the sauce with salt and pepper to taste and stir in half of the chopped parsley.
8. Return the chicken to the pan and spoon the garlic cream sauce over the top. Let it warm together for 1-2 minutes.
9. Serve the parmesan crusted chicken hot, garnished with the remaining parsley for a fresh pop of color and flavor.

Tips for the Best Results

• Use panko breadcrumbs for extra crunch and a lighter crust.
• Don’t skip pounding the chicken; it ensures even cooking and tenderness.
• Freshly grated parmesan cheese melts better and flavors the crust more richly than pre-grated.
• Simmer the sauce gently to avoid curdling the cream.
• Let the chicken rest a few minutes after cooking to keep it juicy.

Storage and Reheating

Store leftover parmesan crusted chicken in an airtight container in the refrigerator for up to 3 days. Keep the garlic cream sauce separate if possible to maintain the best texture.

To reheat, warm the chicken in a skillet over medium-low heat until heated through, then gently reheat the sauce on the stove, stirring frequently to keep it smooth. Avoid microwaving to prevent sogginess and sauce separation.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well for this recipe and add extra juiciness. Adjust cooking time to 6-7 minutes per side depending on thickness.

Is it possible to bake the parmesan crusted chicken?

Absolutely! Bake at 400°F for 20-25 minutes on a greased baking sheet until the crust is golden and the chicken reaches 165°F internally.

Can I make the garlic cream sauce dairy-free?

You can substitute heavy cream with coconut cream and use a dairy-free butter alternative, though the flavor will be different. Consider skipping parmesan or using a vegan cheese substitute.

How do I prevent the breadcrumb crust from falling off?

Make sure to press the breadcrumb mixture firmly onto the chicken and let it rest for a few minutes before cooking. Also, avoid flipping the chicken too frequently while frying.