Parmesan Crusted Chicken with Creamy Garlic Sauce

I’ve pan-fried tender chicken cutlets with a crispy Parmesan crust and smothered them in a rich, creamy garlic sauce. This dish is full of bold flavor and contrasting textures, making it a comforting and satisfying dinner that feels both elegant and hearty.

Why You’ll Love This Recipe

I love this dish because the crust delivers an incredible crunch that pairs perfectly with the smooth, garlicky sauce. It’s a great balance of savory and creamy, and it comes together quickly—perfect for a cozy weeknight dinner or an impressive weekend meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• boneless, skinless chicken breasts (pounded thin)

• grated Parmesan cheese

• panko breadcrumbs

• flour

• eggs

• salt and pepper

• garlic powder

• oil and butter for frying

For the garlic cream sauce:

• unsalted butter

• garlic cloves, minced

• heavy cream

• chicken broth (or water for a milder flavor)

• grated Parmesan cheese

• salt and pepper

• optional: fresh parsley, red pepper flakes

directions

1. I start by pounding the chicken breasts to even thickness and seasoning them with salt, pepper, and garlic powder.

2. I set up a breading station: flour in one bowl, beaten eggs in another, and a mix of Parmesan and panko breadcrumbs in the third.

3. I dredge the chicken in flour, dip in egg, then coat thoroughly in the Parmesan breadcrumb mixture.

4. In a large skillet, I heat oil and a bit of butter over medium-high heat, then fry the chicken until golden and crispy on both sides—about 4–5 minutes per side. I transfer them to a plate and keep warm.

5. For the sauce, I melt butter in the same pan, add minced garlic, and sauté until fragrant—about 1 minute.

6. I pour in the cream and a splash of broth, bring it to a simmer, and stir in Parmesan cheese. I let it cook until slightly thickened.

7. I season the sauce to taste and return the chicken to the pan or spoon the sauce over the plated chicken.

8. I garnish with fresh parsley or a pinch of red pepper flakes and serve hot.

Servings and timing

• Servings: Makes 4 servings

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• I add spinach or mushrooms to the sauce for a veggie boost.

• I serve the chicken over pasta, mashed potatoes, or rice.

• I swap the chicken for pork chops or fish fillets.

• I add lemon zest or juice to brighten up the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat to keep the crust crisp and the sauce smooth. I add a splash of cream or broth if the sauce has thickened too much.

FAQs

How do I keep the crust from falling off?

I press the Parmesan mixture firmly onto the chicken and let it rest for a few minutes before frying. I avoid moving the chicken too much while it cooks.

Can I bake instead of fry?

Yes, I bake at 400°F on a greased rack for 20–25 minutes, flipping halfway. It won’t be as crisp as frying, but still delicious.

What kind of Parmesan should I use?

I use freshly grated Parmesan for best flavor and texture—pre-shredded varieties don’t stick as well.

Can I use milk instead of cream?

I can, but the sauce will be thinner. I sometimes thicken it with a bit of cornstarch or more Parmesan.

What sides go best with this dish?

I serve it with garlic mashed potatoes, pasta, or a green vegetable like steamed broccoli or sautéed spinach.

Conclusion

This Parmesan crusted chicken with creamy garlic sauce is one of those meals I come back to again and again. It’s crispy, creamy, and full of rich, satisfying flavor. Whether I’m cooking for family or just treating myself, it always delivers comfort and deliciousness in every bite.