Parmesan Crusted Chicken With Creamy Garlic Sauce

This Parmesan Crusted Chicken with Creamy Garlic Sauce? Oh wow. Crunchy, juicy, and smothered in the dreamiest sauce ever.

The chicken gets super crispy from the Parmesan crust. Then comes the garlic sauce—rich, creamy, and full of flavor. It’s the kind of sauce you wanna pour on everything.

Each bite is golden, cheesy, and perfectly tender. That creamy garlic sauce brings it all together. I could eat this every single night.

Let’s cook it up together. One pan, big flavor, total win. You’re gonna be obsessed.

Why You’ll Love This Recipe

• Crispy + Creamy Combo: Crunchy parmesan crust and silky garlic cream sauce? It’s a texture match made in heaven.
• Easy But Impressive: Simple pantry ingredients turn into a dish that feels restaurant-quality.
• Family Favorite: Even picky eaters don’t say no to a cheesy crust and buttery sauce.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: About 45 minutes

Servings: Serves 4 people — perfect for a family dinner or date night. You can easily double it.

Difficulty: Easy enough for beginners, yet satisfying for home cooks who like adding a touch of elegance.

Required Kitchen Tools

• Large skillet (non-stick or cast iron preferred)
• Mixing bowls (medium and shallow)
• Tongs or spatula
• Meat mallet (or rolling pin) for flattening chicken
• Whisk (for the sauce)
• Cutting board and knife

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (sliced in half horizontally for 4 thin cutlets)
• ½ cup all-purpose flour
• 1 cup grated Parmesan cheese (not powdered)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (for pan-frying)

For the Creamy Garlic Sauce:

• 3 tablespoons unsalted butter
• ½ cup heavy cream
• 3 cloves garlic, minced
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• Optional: 2 tablespoons grated Parmesan (for extra richness)

Variations for Parmesan Crusted Chicken

• Add Herbs: Toss in some dried Italian seasoning or fresh parsley into the crust for more flavor.
• Make it Spicy: Add a pinch of red pepper flakes to the sauce for a gentle kick.
• Dairy-Free: Use dairy-free cream alternatives and vegan Parmesan to suit your needs.
• Make it Gluten-Free: Swap all-purpose flour with almond flour or a gluten-free blend.

How to Make Parmesan Crusted Chicken With Creamy Garlic Sauce — Step-by-Step Instructions

1. Prepare the Chicken

Start by slicing the chicken breasts in half horizontally to make 4 thin cutlets. If any pieces are uneven, lightly pound them to an even thickness using a meat mallet. This helps them cook evenly and stay juicy inside.

2. Set Up Your Breading Station

In a shallow dish, whisk together the flour, garlic powder, onion powder, salt, and black pepper. In another dish, place the grated Parmesan cheese.

Pat the chicken dry, then coat each piece first in the flour mixture (shake off excess), then press firmly into the Parmesan so it sticks well. Set aside on a plate.

3. Sear the Chicken

Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken cutlets. Don’t crowd the pan — work in batches if needed.

Cook for about 3–4 minutes on each side, or until the outside is golden and crispy and the chicken is cooked through (internal temp should reach 165°F). Set the cooked chicken aside and loosely cover with foil to keep warm.

4. Make the Creamy Garlic Sauce

In the same skillet (no need to clean it), melt the butter over medium-low heat. Add the minced garlic and sauté for about 30 seconds until fragrant — don’t let it burn.

Pour in the heavy cream, add salt and pepper, and whisk until smooth. Let it simmer for 2–3 minutes until slightly thickened. Stir in extra grated Parmesan if you want a cheesier sauce.

Taste and adjust seasoning if needed.

5. Bring It Together

Return the crispy chicken to the skillet or spoon the sauce over the plated chicken. Let it sit for a minute so the crust absorbs just a bit of that garlicky creaminess without losing its crunch.

Serving and Decoration

How to Serve Parmesan Crusted Chicken

This chicken loves to be the star of the plate. Try it with:

• Mashed potatoes or buttery pasta to soak up the sauce.
• A side of roasted broccoli or green beans for color and crunch.
• Crusty bread if you don’t want a single drop of sauce going to waste.

For a pretty plate, sprinkle some fresh chopped parsley over the chicken and a bit of grated Parmesan just before serving.

Storing Parmesan-Crusted Chicken

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep the sauce separate if you can — it reheats better that way.
• Freezer: Freeze the cooked chicken (without sauce) in a single layer, then transfer to a bag. Freeze up to 2 months.
• Reheat: Warm in a skillet over low heat or in the oven at 325°F until heated through. Reheat the sauce gently on the stove or in the microwave, stirring every 15–20 seconds.

Tips and Tricks for Success

• Grate the Parmesan yourself. Pre-grated cheese doesn’t melt or crisp the same.
• Pat the chicken dry before dredging. Moisture makes the crust slide off.
• Use a non-stick or cast iron skillet for best browning and easy flipping.
• Don’t rush the sear. Let the crust form before turning the chicken.
• Let the sauce simmer gently. High heat can make it separate or curdle.

Nutrition

Nutrient	Per Serving (1 of 4)
Calories	480
Protein	38g
Total Fat	31g
Saturated Fat	15g
Carbohydrates	10g
Fiber	0.5g
Sugar	1g
Sodium	580mg
Cholesterol	130mg

Note: Nutrition estimates are based on standard ingredients and may vary with substitutions.

Parmesan Crusted Chicken FAQs

Can I make this ahead of time?
Yes. You can bread the chicken earlier in the day and store it in the fridge until you’re ready to cook. The sauce is best made fresh, but you can prep the garlic and measure out the ingredients ahead of time to save minutes.

What’s the best type of Parmesan to use?
Freshly grated Parmesan (from a wedge) works best. It melts and crisps better than the shelf-stable kind, which often has added anti-caking agents that affect texture.

Can I use pre-shredded or powdered Parmesan?
Pre-shredded can work in a pinch, but avoid the powdery kind in the green shaker — it doesn’t melt well and won’t give you that crisp crust.

Is this recipe kid-friendly?
Absolutely. The flavors are mild and creamy, with a crispy coating kids tend to love. If your child is sensitive to garlic, you can reduce the amount in the sauce.

Can I freeze this dish?
The cooked chicken freezes well (without the sauce). Lay pieces in a single layer to freeze, then store in a freezer-safe bag. Reheat in the oven for best texture. The cream sauce can separate after freezing, so it’s better to make it fresh when serving.

What can I serve with this?
Great pairings include mashed potatoes, garlic pasta, rice pilaf, roasted green beans, steamed broccoli, or a crisp Caesar salad. Even a piece of crusty bread to mop up the sauce is a good move.

Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well. Just pound them flat and cook a little longer, as they tend to be thicker than cutlets.

How do I keep the crust from falling off?
Make sure the chicken is dry before dredging, and press the Parmesan into the surface firmly. Letting the coated chicken sit for 10–15 minutes before frying also helps the coating stick.

Conclusion

This Parmesan Crusted Chicken With Creamy Garlic Sauce is a no-fuss, deeply flavorful dish I’ve come back to again and again. It turns everyday ingredients into something that feels a little special, even on a busy weeknight. If you’re looking for a reliable go-to chicken recipe that delivers on flavor and comfort, this one belongs in your regular rotation.