If there’s one thing that can turn an ordinary dinner into something unforgettable, it’s the combination of a crunchy, cheesy crust and a rich, creamy garlic sauce. This Parmesan Crusted Chicken with Creamy Garlic Sauce checks all those boxes — and the best part? It’s quick enough for a weeknight but tastes like something you’d order at a cozy little Italian bistro.

I first whipped this up on a night when we were all craving something comforting but didn’t want to resort to takeout (again). A few pantry staples, a skillet, and thirty-five minutes later, we were sitting down to golden, crispy chicken smothered in the silkiest garlic cream sauce. The family loved it so much, I knew it had to become a regular. Whether you’re serving it with pasta, rice, or even roasted veggies, it’s a showstopper of a meal that’s surprisingly easy to make.

Let’s start with what you’ll need, then we’ll dive right into the first half of the cooking process.

Ingredients for Parmesan Crusted Chicken with Creamy Garlic Sauce

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs (Panko preferred)
• 2 eggs, beaten
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil or butter for frying

For the Creamy Garlic Sauce:

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon dried parsley
• Salt and pepper to taste

STEPS: Bread and Fry the Chicken

Step 1: Prep and Season the Chicken

Start by pounding the chicken breasts to an even thickness. This helps them cook more evenly and keeps them juicy. Once flattened, season both sides with salt and black pepper.

Step 2: Set Up the Breading Station

You’ll need two shallow dishes. In one, beat the eggs. In the other, mix together the Parmesan cheese and Panko breadcrumbs. This combo gives the chicken that perfectly crisp, cheesy crust.

Step 3: Coat the Chicken

Dip each piece of chicken into the beaten eggs, coating fully. Then press it into the Parmesan-breadcrumb mixture, making sure to coat both sides evenly. Don’t be shy with the coating — it’s what gives the chicken that delicious crunch.

Step 4: Pan Fry Until Golden

Heat the olive oil or butter in a large skillet over medium heat. Add the coated chicken and cook for about 4–5 minutes per side, or until golden brown and cooked through. You may need to work in batches, depending on the size of your pan. Once the chicken is done, transfer it to a plate and set aside while you make the sauce.

Let’s Make the Creamy Garlic Sauce: Rich, Flavorful, and Absolutely Irresistible

Now that your chicken is perfectly golden and crisp, it’s time for the real showstopper — that rich and creamy garlic sauce. This sauce is the kind of thing you’ll want to pour over everything. The best part? It comes together quickly and uses ingredients you probably already have on hand. And since we’re making it in the same skillet used for the chicken, we’re keeping the flavor — and the mess — totally under control.

This sauce is all about balance: creamy but not too heavy, garlicky without being overpowering, and just the right amount of Parmesan to tie it all together. Let’s get into it.

STEPS: Make the Creamy Garlic Sauce

Step 5: Sauté the Garlic

Using the same skillet you used for the chicken (don’t clean it — those browned bits at the bottom are flavor gold), melt the butter over medium heat. Add the minced garlic and sauté for about one minute, just until it’s soft and fragrant. Keep an eye on it so it doesn’t brown — garlic can go from golden to bitter in seconds.

Step 6: Create the Cream Base

Pour in the heavy cream, stirring gently to combine it with the garlic and any leftover bits in the pan. Bring the mixture to a gentle simmer — not a full boil — and let it cook for a minute or two.

Step 7: Add the Cheese and Herbs

Stir in the grated Parmesan cheese and dried parsley. Continue stirring until the cheese is melted and the sauce has thickened slightly, which should take about 3–4 minutes. You’ll see it transform into a smooth, silky texture.

Step 8: Season and Finish

Taste the sauce and season with salt and pepper to your liking. Depending on the Parmesan you used, you may not need much salt. Once everything is balanced and creamy, it’s time to bring it all together.

Spoon the warm garlic cream sauce over the crispy chicken breasts and get ready to serve.

Serving Suggestions and Extra Tips

• Pair with Pasta: Fettuccine or linguine work beautifully here — just toss them in a little extra sauce and top with sliced chicken.
• Serve with Sides: Garlic mashed potatoes, roasted green beans, or even a simple salad with balsamic dressing make perfect companions.
• Make it Spicy: Add a pinch of red pepper flakes to the sauce if you like a little kick.
• Extra Creamy Option: Want a richer sauce? Stir in a tablespoon of cream cheese while it simmers.
• Reheating: This dish reheats well in a skillet over low heat. Just add a splash of cream or milk to loosen up the sauce.

Parmesan Crusted Chicken with Creamy Garlic Sauce: Your Questions Answered

We’ve walked through the crispy, cheesy chicken and that silky garlic sauce — and now it’s time to wrap things up with answers to some common questions. Whether this is your first time making it or it’s becoming a regular in your meal plan, these tips will help you get the best results every time.

1. Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work great and tend to stay juicier. Just make sure to pound them to an even thickness for even cooking.

2. What kind of Parmesan cheese is best?

Freshly grated Parmesan melts beautifully and adds the most flavor. Pre-shredded can work in a pinch, but avoid the powdered version in a can — it doesn’t melt well and can affect the sauce’s texture.

3. Can I bake the chicken instead of frying?

Definitely. Place the breaded chicken on a lined baking sheet and bake at 400°F (200°C) for about 20–25 minutes, flipping once halfway through. You’ll still get a golden crust, just a little less crisp than pan-fried.

4. How do I keep the crust from falling off?

Make sure to press the breadcrumb-Parmesan coating firmly onto the chicken. Also, let the coated chicken rest for 5–10 minutes before frying to help the crust stick better.

5. What can I serve this with?

This chicken is incredibly versatile. Serve it over pasta, rice, or mashed potatoes, or keep it lighter with a side of sautéed veggies or a green salad.

6. Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead and store it in the fridge. Reheat it gently over low heat, adding a splash of cream if it gets too thick.

7. Does this dish reheat well?

It does! Reheat the chicken in the oven to keep it crispy and warm the sauce separately on the stove or in the microwave.

Conclusion: A Simple Dish That Feels Special Every Time

There’s something about the combination of crispy Parmesan crust and rich garlic cream sauce that just works. It feels indulgent, tastes amazing, and comes together quickly — which is exactly why this Parmesan Crusted Chicken with Creamy Garlic Sauce has earned a permanent spot in my weeknight dinner rotation.

Give it a try and don’t be afraid to make it your own. Maybe you’ll add a little lemon zest to the sauce or toss in some fresh herbs. Whatever you do, come back and share y

Parmesan Crusted Chicken with Creamy Garlic Sauce

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• Author: name
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Golden, crispy chicken breasts coated in a crunchy Parmesan crust, topped with a rich and silky creamy garlic sauce — the perfect comforting weeknight meal with Italian bistro vibes.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs (Panko preferred)
• 2 eggs, beaten
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil or butter for frying
• 2 tablespoons butter (for sauce)
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese (for sauce)
• ½ teaspoon dried parsley
• Salt and pepper to taste

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Instructions

1. Pound chicken breasts to even thickness and season both sides with salt and black pepper.
2. Set up two shallow dishes: beat eggs in one; mix Parmesan cheese and Panko breadcrumbs in the other.
3. Dip each chicken breast in beaten eggs, then coat evenly with Parmesan-breadcrumb mixture.
4. Heat olive oil or butter in a large skillet over medium heat; fry chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate.
5. In the same skillet, melt butter over medium heat; sauté minced garlic for about 1 minute until fragrant, avoiding browning.
6. Pour in heavy cream, stir gently, and bring to a gentle simmer for 1–2 minutes.
7. Stir in grated Parmesan cheese and dried parsley; cook 3–4 minutes until sauce thickens and becomes silky.
8. Season sauce with salt and pepper to taste.
9. Spoon creamy garlic sauce over the crispy chicken breasts and serve.

Notes

Press breadcrumb-Parmesan coating firmly onto chicken and let rest 5–10 minutes before frying to keep crust intact. Reheat gently with a splash of cream to loosen sauce if needed.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan Frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 520
• Sugar: 1g
• Sodium: 680mg
• Fat: 38g
• Saturated Fat: 22g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 160mg

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