Parmesan Crusted Chicken with Garlic Cream Sauce Recipe

If you’re craving a dinner that’s both crispy and creamy, look no further than this parmesan crusted chicken with garlic cream sauce. The golden, crunchy crust paired with a luscious, garlicky cream sauce creates a perfect harmony of flavors that will have you coming back for seconds.

this Recipe

Whether you’re cooking for your family or hosting friends, this recipe is straightforward enough for a weekday meal but elegant enough to impress any guest. Once you try this parmesan crusted chicken, it will become a favorite in your recipe rotation.

Why You’ll Love This Recipe

• Deliciously crispy parmesan crust that adds great texture
• Rich, creamy garlic sauce that perfectly complements the chicken
• Quick to prepare with simple ingredients you likely have on hand
• Versatile enough for casual dinners or special occasions
• Serves 4 people with satisfying portions

Ingredients

Gather these ingredients to create the crispy parmesan crust and the creamy garlic sauce that makes this dish outstanding.

• 4 boneless, skinless chicken breasts, pounded to even thickness
• 1 cup grated parmesan cheese
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/4 cup grated parmesan cheese (for the sauce)
• 2 tablespoons fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 480 per serving

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

1. Start by pounding the chicken breasts to about 1/2 inch thickness for even cooking and tender bites.
2. Set up a breading station with three shallow dishes: one with flour mixed with salt, pepper, garlic powder, and Italian seasoning; one with beaten eggs; and one with a mixture of parmesan cheese and panko breadcrumbs.
3. Dip each chicken breast first into the flour, shaking off excess, then the egg, and finally the parmesan-panko mixture, pressing gently to adhere the crust well.
4. Heat butter and olive oil in a large skillet over medium heat. Once hot, add the crusted chicken and cook for about 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F).
5. Remove chicken from the skillet and set aside, tented with foil to keep warm.
6. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
7. Pour in the heavy cream and bring it to a gentle simmer. Stir in the parmesan cheese for the sauce and cook until slightly thickened, about 3-4 minutes.
8. Season the sauce with a pinch of salt and pepper to taste, then spoon it generously over the chicken breasts.
9. Garnish with chopped fresh parsley and serve immediately with your favorite sides.

Tips for the Best Results

• Use pounded chicken breasts of even thickness to ensure quick and even cooking.
• Press the breadcrumb mixture firmly onto the chicken to create a sturdy crust that won’t fall off during frying.
• Don’t overcrowd the pan when frying to maintain the crispiness and proper browning.
• Let the cream sauce simmer gently; high heat can cause it to separate.
• For an extra flavor boost, add a squeeze of fresh lemon juice over the finished dish before serving.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly but will still be delicious.

To reheat, warm the chicken gently in a skillet over medium-low heat and reheat the garlic cream sauce separately on low heat to avoid breaking the sauce. Avoid the microwave for best texture.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may require slightly longer cooking time and offer a juicier texture that pairs well with the garlic cream sauce.

Is it possible to bake this instead of frying?

Absolutely! Bake the breaded chicken at 400°F for 20-25 minutes until golden and cooked through, then prepare the sauce on the stovetop as directed.

Can I make the garlic cream sauce dairy-free?

You can substitute heavy cream with coconut cream and use a dairy-free parmesan alternative to create a similar creaminess, though the flavor profile will be slightly different.

What sides pair well with parmesan crusted chicken?

This dish goes great with garlic mashed potatoes, steamed vegetables, or a light salad to balance the richness of the chicken and sauce.