Parmesan Crusted Chicken with Creamy Garlic Sauce (Print Version)
Parmesan crusted chicken with a rich, creamy garlic sauce crispy on the outside, juicy inside, ready in 30 minutes.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Halal
# Ingredients:
→ Golden Parmesan Crust
01 -
1 cup finely grated Parmesan cheese
02 -
3/4 cup Italian breadcrumbs
03 -
1 tsp garlic powder
04 -
1 tsp smoked paprika
05 -
1/2 tsp dried oregano
06 -
Salt and pepper to taste
→ Tender Chicken Base
07 -
4 boneless, skinless chicken breasts (about 2 lbs total)
08 -
2 large eggs
09 -
3 tbsp all-purpose flour
10 -
2 tbsp olive oil
11 -
1 tbsp unsalted butter
→ Velvety Garlic Pan Sauce
12 -
5 cloves garlic, minced
13 -
1 cup heavy cream
14 -
1/2 cup low-sodium chicken broth
15 -
1/4 cup freshly grated Parmesan cheese
16 -
1 tbsp unsalted butter
→ Fresh Finish
17 -
2 tbsp fresh flat-leaf parsley, finely chopped
18 -
1 tsp fresh lemon juice
# Instructions:
01 -
Place 4 boneless, skinless chicken breasts between two sheets of plastic wrap and pound to an even 3/4-inch thickness. This ensures your Parmesan Crusted Chicken with Creamy Garlic Sauce cooks evenly without drying out. Season both sides generously with salt and pepper.
02 -
In a shallow bowl, combine 1 cup finely grated Parmesan cheese, 3/4 cup Italian breadcrumbs, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp dried oregano. In a second bowl, whisk 2 large eggs, and place 3 tbsp all-purpose flour in a third bowl.
03 -
Dredge each chicken breast in flour, shaking off any excess. Dip into the whisked eggs, letting the excess drip off, then press firmly into the Parmesan breadcrumb mixture, coating all sides evenly. A thorough coating is the secret to a perfectly golden Parmesan Crusted Chicken with Creamy Garlic Sauce.
04 -
Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large oven-safe skillet over medium-high heat. Add the coated chicken breasts and sear for 4–5 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer chicken to a plate and tent with foil.
05 -
Reduce heat to medium and add 1 tbsp unsalted butter to the same skillet. Add 5 cloves minced garlic and sauté for 60–90 seconds, stirring constantly, until fragrant and lightly golden. Scrape up any browned bits from the pan — those fond bits add incredible depth to your sauce.
06 -
Pour in 1/2 cup low-sodium chicken broth and let it simmer for 1 minute. Add 1 cup heavy cream and bring to a gentle simmer over medium heat. Stir in 1/4 cup freshly grated Parmesan cheese and cook for 3–4 minutes, stirring frequently, until the sauce thickens enough to coat a spoon.
07 -
Remove the skillet from heat and stir in 1 tsp fresh lemon juice and 2 tbsp finely chopped flat-leaf parsley. Taste and adjust seasoning with salt and pepper. The lemon juice cuts through the richness of the sauce, perfectly balancing this Parmesan Crusted Chicken with Creamy Garlic Sauce.
08 -
Return the seared chicken breasts to the skillet, spooning the creamy garlic sauce generously over each piece. For the best Parmesan Crusted Chicken with Creamy Garlic Sauce, let it rest in the sauce for 2 minutes before serving. Garnish with extra parsley and serve immediately over pasta, rice, or roasted vegetables.
# Notes:
01 -
💡 Cooking Tip: Pounding the chicken to an even thickness is non-negotiable — it prevents the edges from drying out before the center is cooked through. A meat mallet or even a rolling pin works perfectly.
02 -
🧊 Storage Advice: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth to loosen the sauce and keep the crust from becoming soggy.
03 -
🔄 Substitution Tip: No heavy cream on hand? You can substitute with half-and-half for a lighter sauce, though it will be slightly less thick. For a gluten-free version, swap the Italian breadcrumbs for gluten-free panko and replace the all-purpose flour with rice flour.
04 -
🍽️ Serving Suggestion: This dish pairs beautifully with buttered egg noodles, creamy mashed potatoes, or a simple arugula salad dressed with lemon vinaigrette to contrast the richness of the sauce.
# Tools You'll Need:
01 -
meat mallet
02 -
3 shallow bowls
03 -
large oven-safe skillet or cast iron pan
04 -
tongs
05 -
whisk
06 -
cutting board
07 -
chef's knife
08 -
instant-read thermometer
09 -
oven
# Nutrition Facts (Per Serving):
Calories: 720 kcal
Total Fat: 46 g
Total Carbohydrate: 22 g
Protein: 58 g