It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, this is for you. This Parmesan Crusted Chicken delivers a golden crunch and a silky sauce. You will love how simple it feels.
Why You’ll Make This Again
This recipe is the ultimate comfort food for a cold winter night. It is ready in just 35 minutes from start to finish. Your family will ask for this every single week. It uses simple pantry staples you likely already have. You get restaurant-quality flavor without the high price tag. It is a reliable win for any busy weeknight.
How This Comes Together
We start by creating a simple dredging station for the chicken. Pan-searing ensures the crust stays extra crispy and golden. The sauce is made in the same pan for easy cleanup. Beginners will find these steps very easy to follow. You just whisk the cream and cheese until smooth.
What You’ll Need
Gather these simple ingredients for your Parmesan Crusted Chicken. Freshly grated cheese always melts better in the sauce.
- 2 large boneless skinless chicken breasts, halved horizontally
- 0.5 cup all-purpose flour
- 2 large eggs, beaten
- 0.5 cup Panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.5 cup grated Parmesan cheese (for sauce)
- 1 tablespoon fresh parsley, chopped
Step-By-Step Directions
- Season chicken cutlets with salt and black pepper.
- Organize a dredging station with three shallow containers: flour, beaten eggs, and a combined mixture of Panko, 0.5 cup Parmesan, and garlic powder.
- Dredge each chicken cutlet in flour, submerge in egg, then press firmly into the Parmesan-Panko mixture until fully coated.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Sear chicken for 5 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit; remove chicken and rest.
- Add the remaining 1 tablespoon of butter to the skillet and sauté minced garlic for 60 seconds.
- Deglaze the pan with chicken broth and pour in heavy cream; simmer for 4 minutes until the volume is reduced.
- Whisk in the remaining 0.5 cup Parmesan cheese until the sauce is emulsified and smooth.
- Plate the chicken and ladle the garlic cream sauce over the top, finishing with chopped parsley.
How To Serve It
This chicken looks beautiful on a large white platter. Serve it over a bed of buttery noodles or mashed potatoes. Add some roasted broccoli or a light side salad. It is perfect for a cozy family dinner. Your guests will think you spent hours in the kitchen.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat the chicken in the oven to keep the crust crispy. Warm the sauce gently on the stove with a splash of milk. I do not recommend freezing the cream sauce. It might separate when you thaw it later.
Make It Even Better (Pro Tips)
- Use freshly grated Parmesan for the smoothest sauce possible.
- Do not crowd the pan while searing the chicken cutlets.
- Press the breadcrumbs firmly so they stick to the meat.
- Pat the chicken dry before dredging to help the flour stick.
- Use a meat thermometer to avoid overcooking the chicken.
- Add a squeeze of lemon for a bright winter flavor.
- Let the chicken rest for five minutes before slicing it.
- Keep the heat at medium to prevent burning the garlic.
Easy Ways To Change It Up
- Add red pepper flakes for a spicy kick.
- Use gluten-free breadcrumbs and flour for a GF version.
- Stir in fresh spinach to the sauce for extra greens.
- Swap chicken for pork cutlets for a different protein.
Quick Questions
Can I use regular breadcrumbs?
Yes, you can use regular breadcrumbs if needed. However, Panko provides a much crunchier texture. It makes the Parmesan Crusted Chicken feel more special.
Why is my sauce too thin?
You may need to simmer the cream a bit longer. The cheese also helps thicken the sauce as it melts. Be patient and keep whisking over low heat.
I hope you love this crispy chicken as much as I do. It is the perfect way to end a long day. Enjoy every bite!
— Ethan
Parmesan Crusted Chicken with Creamy Garlic Sauce
Ingredients
Method
- Season chicken cutlets with salt and black pepper.
- Organize a dredging station with three shallow containers: flour, beaten eggs, and a combined mixture of Panko, 0.5 cup Parmesan, and garlic powder.
- Dredge each chicken cutlet in flour, submerge in egg, then press firmly into the Parmesan-Panko mixture until fully coated.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Sear chicken for 5 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit; remove chicken and rest.
- Add the remaining 1 tablespoon of butter to the skillet and sauté minced garlic for 60 seconds.
- Deglaze the pan with chicken broth and pour in heavy cream; simmer for 4 minutes until the volume is reduced.
- Whisk in the remaining 0.5 cup Parmesan cheese until the sauce is emulsified and smooth.
- Plate the chicken and ladle the garlic cream sauce over the top, finishing with chopped parsley.
