Parmesan Crusted Chicken with Garlic Cream Sauce Recipe

If you love crispy, flavorful chicken paired with a rich and creamy sauce, this parmesan crusted chicken with garlic cream sauce is exactly what you need for dinner tonight. The golden crust is packed with parmesan cheese and herbs, delivering a satisfying crunch with every bite. Topped with a luscious garlic cream sauce, it’s a dish that’s both comforting and elegant.

this Recipe

You’ll find this recipe straightforward and rewarding, perfect for weeknights or when you want to impress guests without spending hours in the kitchen. The parmesan crusted chicken is a crowd-pleaser that makes every meal feel special.

Why You’ll Love This Recipe

• Crispy, cheesy crust that seals in juicy chicken flavor.
• Rich and smooth garlic cream sauce for extra indulgence.
• Quick stovetop method – ready in under 40 minutes.
• Simple ingredients you likely have on hand.
• Great for meal prep or a fancy weekday dinner.

Ingredients

Gather these ingredients to create the parmesan crusted chicken with garlic cream sauce. The chicken is coated and crisped, then topped with a velvety sauce.

• 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
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 2 tablespoons chopped fresh parsley (for garnish)

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 1/2-inch thickness for uniform cooking and tender texture.
2. In a shallow bowl, combine the grated parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
3. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with the parmesan breadcrumb mixture. Coat each chicken breast first in flour, then egg, then the parmesan mixture, pressing gently to adhere.
4. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Once hot, add the chicken breasts and cook 4-5 minutes per side until golden brown and cooked through (internal temp of 165°F). Remove chicken from the skillet and keep warm.
5. In the same skillet, add the remaining 1 tablespoon butter and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
6. Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently for 3-5 minutes until it thickens slightly.
7. Return the chicken breasts to the skillet and spoon the garlic cream sauce over them. Simmer together for another 2 minutes to warm through and meld flavors.
8. Transfer the chicken to plates, spoon more sauce on top, and garnish with chopped fresh parsley before serving.

Tips for the Best Results

• Use fresh grated Parmesan cheese for a better crust texture and flavor.
• Pounding the chicken ensures even cooking and prevents dryness.
• Don’t skip pressing the breadcrumb mixture firmly onto the chicken for a crispy coating.
• Cook the sauce gently to avoid curdling the cream.
• Serve immediately for the crispiest crust, or reheat gently to maintain texture.

Storage and Reheating

Store leftover parmesan crusted chicken and garlic cream sauce in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to preserve the crust’s texture.

To reheat, warm the chicken in a skillet over low heat, covered, to prevent the crust from getting soggy. Gently reheat the sauce in a small pan over low heat, stirring occasionally.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They’ll be juicier but may require slightly longer cooking time. Adjust thickness for even cooking.

Is panko necessary for the crust?

Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs, but you can substitute if needed. Expect a slightly denser crust.

Can I make the garlic cream sauce dairy-free?

You can substitute heavy cream with full-fat coconut milk and use dairy-free butter alternatives. The flavor will be different but still delicious.

How do I know when the chicken is done?

The best way is to use a meat thermometer; the internal temperature should reach 165°F for fully cooked chicken.