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 the answer. The golden crust pairs perfectly with the rich, velvety sauce, making every bite a delight. Whether you’re cooking for family or friends, this recipe is sure to impress and satisfy.

this Recipe

You’ll love how easy it is to prepare this parmesan crusted chicken, even on a busy weeknight. The combination of savory parmesan crust and luscious garlic cream sauce creates a comforting meal that feels extra special without complicated steps.

Why You’ll Love This Recipe

• Perfectly crispy parmesan crust with a tender chicken interior.
• Rich and creamy garlic sauce that elevates the dish.
• Quick stovetop method for faster weeknight dinners.
• Simple ingredients you likely already have in your kitchen.
• Versatile enough to serve with pasta, veggies, or potatoes.

Ingredients

Gather these ingredients to make this delicious parmesan crusted chicken with garlic cream sauce.

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 large eggs
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• 2 tablespoons chopped fresh parsley, plus extra 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 thickness of about ½ inch for even cooking.
2. Set up a breading station with three shallow dishes: one with flour seasoned with salt, pepper, and garlic powder; one with beaten eggs; and one with a mix of panko breadcrumbs, parmesan cheese, and Italian seasoning.
3. Dredge each chicken breast first in the flour, shaking off excess, then dip into the eggs, and finally coat thoroughly with the parmesan-panko mixture.
4. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat. Once hot, add chicken and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
5. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
6. Pour in chicken broth and simmer for 2 minutes, scraping up browned bits from the pan.
7. Add heavy cream and stir constantly for 3-4 minutes until sauce thickens slightly.
8. Stir in chopped parsley and season with salt and pepper to taste.
9. Return chicken to skillet and spoon sauce over it. Let it warm together for a minute before serving.

Tips for the Best Results

• Use pounded chicken breasts to ensure even cooking and a tender bite.
• Freshly grate your Parmesan cheese for maximum flavor and better crust texture.
• Do not overcrowd the pan when cooking chicken to maintain crispiness.
• Simmer the garlic cream sauce gently to avoid curdling the cream.
• Serve immediately for the crispiest crust; leftovers will soften over time.

Storage and Reheating

Store leftover parmesan crusted chicken and garlic cream sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce separate helps maintain the chicken’s crispiness.

To reheat, warm the chicken in a preheated 375°F oven for 8-10 minutes to crisp it back up. Gently reheat the sauce on the stovetop over low heat, stirring occasionally to prevent separation.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy, though the cooking time may vary slightly. Be sure to adjust thickness for even cooking.

Is panko necessary for the crust?

Panko breadcrumbs provide extra crunch and lightness, but you can substitute regular breadcrumbs if needed, though the texture will be less crispy.

Can I make the garlic cream sauce dairy-free?

You can substitute heavy cream with coconut cream or a dairy-free alternative, but the sauce flavor and texture will be different from the original recipe.

How do I store leftovers to keep the crust crispy?

Store the chicken and sauce separately and reheat the chicken in the oven, not the microwave, to help retain its crisp texture.