introduction
Parmesan Crusted Chicken with Creamy Garlic Sauce is a weeknight showstopper that’s crispy, saucy, and utterly comforting — perfect for busy families and dinner-for-two nights. This recipe brings a golden Parmesan crust to tender chicken cutlets and finishes them in a silky garlic cream that feels restaurant-level but comes together at home. For a different kind of cheesy chicken idea, check out this chicken philly cheesesteak recipe for inspiration on bold flavors and quick prep.
Why You’ll Love This Parmesan Crusted Chicken with Creamy Garlic Sauce
- Crispy Parmesan coating plus a rich, velvety garlic cream — double comfort in every bite.
- Quick to cook: 20–30 minutes from pan to plate.
- Family-friendly and easy to scale for meal prep or dinner guests.
- Versatile: serves beautifully over noodles, mashed potatoes, or steamed veggies.
- Pantry-friendly ingredients you likely already have.
Ingredients Needed
Protein
- 4 thin chicken cutlets (about 1 to 1.5 lb total)
- Salt & pepper to taste
Breading & Coating
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
Fats & Cooking
- 2 tbsp olive oil
- 2 tbsp butter
Creamy Garlic Sauce
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan (for sauce)
Garnish & Serving
- Fresh parsley or thyme for garnish
Step-by-Step Instructions
- Season cutlets with salt and pepper.
- Dredge cutlets in flour, dip in egg, then coat with breadcrumb-Parmesan mixture.
- Heat olive oil in skillet. Cook chicken 3–4 minutes per side until golden and crisp. Transfer to plate.
- In the same skillet, melt butter. Add garlic and sauté until fragrant. Stir in broth, cream, and Parmesan. Simmer until thickened. Season to taste.
- Return chicken to skillet, spoon sauce over, and garnish with parsley. Serve over buttered egg noodles or creamy mashed potatoes.
Serving Suggestions Parmesan Crusted Chicken with Creamy Garlic Sauce
Serve this chicken over buttered egg noodles, creamy mashed potatoes, or a bed of steamed green beans for a lighter plate. For a weekend twist, brush extra sauce on toasted ciabatta and make an indulgent open-faced sandwich — and if you want a sweet finish, pair the meal with a playful dessert like a colorful donuts with sprinkles guide for family-friendly fun.
Tips for Success Parmesan Crusted Chicken with Creamy Garlic Sauce
- Pound cutlets to even thickness so they cook uniformly and stay juicy.
- Pat chicken dry before breading to help the coating adhere and crisp up.
- Use fresh-grated Parmesan for the best flavor and melt.
- Keep the skillet pan juices — they add flavor to the cream sauce when you deglaze with broth.
- For a lighter sauce, swap half-and-half for heavy cream, but simmer gently to avoid separation.
- If you like a spicy kick, finish the sauce with a dash of red pepper flakes or a spoonful of a bright glaze like mango habanero sauce on the side.
variation (if any)
- Baked version: After breading, place cutlets on a greased sheet, spray with oil, and bake at 425°F for 12–15 minutes until golden. Add sauce warmed on the stove.
- Herb-Parmesan crust: Stir 1–2 tsp chopped fresh herbs (rosemary, thyme, or parsley) into the breadcrumb mix for extra aroma.
- Garlic-cream soup crossover: Turn leftovers into a cozy bowl by slicing chicken and floating it in a warmed garlic cream and broth mix — think of a rich take on chicken velvet soup for comfort.
FAQs
Q: Can I use bone-in chicken or thighs for this recipe?
A: You can, but cook times will change — bone-in pieces need longer in the oven (or covered on the stove) until internal temp reaches 165°F. Thin cutlets are best for the quick pan-sear method.
Q: How do I keep the crust from getting soggy under the sauce?
A: Spoon sauce over the chicken right before serving, and keep the sauce slightly thickened so it clings rather than soaks. Serving on a bed of noodles or mashed potatoes also helps preserve crispness.
Q: Can I make the sauce ahead?
A: Yes — make the garlic cream, cool, and refrigerate up to 2 days. Reheat gently on low, whisking to recombine before pouring over freshly cooked chicken.
Q: What’s the best way to reheat leftovers?
A: Reheat in a 350°F oven on a wire rack so air circulates and the crust regains some crispness; add a splash of cream to the sauce when warming to refresh it.
Q: Is there a gluten-free option?
A: Swap flour for a gluten-free 1:1 flour blend and breadcrumbs for gluten-free breadcrumbs or crushed cornflakes for a safe alternative.
Parmesan Crusted Chicken with Creamy Garlic Sauce
Ingredients
Method
- Season cutlets with salt and pepper.
- Dredge cutlets in flour, dip in egg, then coat with breadcrumb-Parmesan mixture.
- Heat olive oil in a skillet. Cook chicken 3–4 minutes per side until golden and crisp. Transfer to a plate.
- In the same skillet, melt butter. Add garlic and sauté until fragrant. Stir in broth, cream, and Parmesan. Simmer until thickened. Season to taste.
- Return chicken to the skillet, spoon sauce over, and garnish with parsley. Serve over buttered egg noodles or creamy mashed potatoes.
