Parmesan Crusted Chicken with Creamy Garlic Sauce
I can still remember the first time I made this Parmesan Crusted Chicken with Creamy Garlic Sauce. I had guests over on a cozy weekend evening, and I wanted something indulgent but not too complicated. The crispy golden crust on the chicken was a hit, but what really stole the show was that velvety garlic sauce that just clung to every bite. I was so proud watching everyone mop up the sauce with whatever bread or potato was left on their plate.
This dish has quickly become one of my most requested dinners. The textures and flavors come together so beautifully: the crunch of the parmesan crust, the juicy tenderness of the chicken, and the creamy, garlicky goodness of the sauce. It’s not just dinner; it feels like a special occasion on a plate, whether it’s a weekday or a dinner party.
What I especially love is how versatile it is. You can pair it with pasta, mashed potatoes, or even a simple side salad, and it still shines. If you’re a fan of dishes like my Creamy Garlic Chicken Breasts or the indulgent Marry Me Chicken, you’re absolutely going to fall for this one too.
Why You’ll Love This Parmesan Crusted Chicken with Creamy Garlic Sauce
This recipe is the perfect blend of restaurant-quality flavor with simple, home-cooked charm. You’ll love how crispy and flavorful the chicken turns out, thanks to a rich coating of Parmesan cheese and breadcrumbs. The sauce is incredibly easy to make, with just a few ingredients transforming into a creamy, garlicky dream.
If you’re cooking for picky eaters, they’ll devour this without hesitation. It’s a family-friendly dinner that feels gourmet, and the whole thing comes together faster than you’d expect. Whether you’re making it for date night or just a Tuesday, this dish is bound to become a go-to favorite.
How to Make the Parmesan Crusted Chicken with Creamy Garlic Sauce
Step 1: Prep the Chicken
Start by flattening the chicken breasts to even thickness using a meat mallet or rolling pin. This helps them cook evenly and keeps them juicy. Season both sides with salt and pepper.
Step 2: Coat in Parmesan Crust
Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of finely grated Parmesan and breadcrumbs. Dip each piece of chicken into the flour, then the egg, then coat generously in the Parmesan mixture. Press down to help it adhere.
Step 3: Pan-Fry the Chicken
Heat a generous amount of olive oil in a skillet over medium heat. Once hot, add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and keep warm.
Step 4: Make the Creamy Garlic Sauce
In the same skillet, reduce the heat and add butter. Once melted, stir in minced garlic and cook for about a minute until fragrant. Whisk in some chicken broth and heavy cream, letting it simmer until it thickens slightly. Season with salt, pepper, and a touch of grated Parmesan for extra depth.
Step 5: Serve
Return the chicken to the skillet or plate it individually and pour the warm garlic sauce over the top. Garnish with freshly chopped parsley.
Recipe Variations and Possible Substitutions
You can easily tweak this recipe to fit your needs or ingredients on hand. Swap the chicken breasts for boneless thighs if you prefer dark meat; just adjust the cooking time. For a lighter option, you can use Greek yogurt in place of heavy cream—the sauce will be tangier but still delicious.
Want a gluten-free version? Use almond flour and gluten-free breadcrumbs. And if you’re dairy-sensitive, try a plant-based parmesan and coconut cream instead of dairy ingredients.
You can also infuse the sauce with additional flavors like a splash of white wine, or toss in some mushrooms or spinach to make it more of a complete one-pan meal. This recipe is endlessly customizable and guaranteed to deliver comfort and satisfaction every time.
Serving and Pairing Suggestions
This Parmesan Crusted Chicken with Creamy Garlic Sauce is the kind of dish that begs for something to soak up that rich, garlicky sauce. I often serve it over creamy mashed potatoes or buttered pasta noodles. Both options are excellent at holding onto every drop of sauce. If you’re in the mood for something lighter, a crisp green salad with lemon vinaigrette provides a perfect contrast to the rich sauce.
You could also go with roasted vegetables like broccoli, asparagus, or carrots for a balanced plate. Garlic bread is always a crowd-pleaser on the side, too—ideal for scooping up any extra sauce.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. The crust might lose some crispiness, but the flavor will still be fantastic. For best results, reheat the chicken in a skillet over low heat to help maintain its texture.
You can also reheat it in the oven at 350°F for about 10 minutes. Avoid the microwave if possible, as it tends to make the crust soggy and the chicken rubbery. If you do use the microwave, do so in short intervals and at medium power.
Frequently Asked Questions
How do I know when the chicken is done cooking?
The chicken is done when the internal temperature reaches 165°F and the juices run clear. The crust should be golden and crispy.
Can I bake the chicken instead of frying it?
Yes, you can bake it at 400°F for 20-25 minutes. Place it on a wire rack over a baking sheet to maintain crispiness.
What kind of Parmesan should I use?
Finely grated Parmesan (not the kind in a green can) works best for coating. Freshly grated Parmesan will give you the best flavor and texture.
Is this recipe good for meal prep?
Definitely. Just store the sauce separately and reheat gently before serving. Keep the chicken and sauce in separate containers to preserve the crust.
Can I make the sauce ahead of time?
Yes, the sauce can be made a day ahead. Store it in the fridge and reheat gently over low heat, adding a splash of broth or cream to loosen it up.
Related Recipe You’ll Like
If you fell in love with this Parmesan Crusted Chicken with Creamy Garlic Sauce, you’re going to adore a few other creamy, indulgent chicken dinners on my site. My Marry Me Chicken is a crowd-favorite for its dreamy sun-dried tomato cream sauce, and the Creamy Garlic Chicken Breasts are another luxurious yet easy weeknight option.
For something a little more veggie-forward but just as satisfying, give my Giant Zucchini Parmesan a try. And if you’re looking to switch up the protein, the Creamy Tuscan Sausage Pasta is a savory, flavor-packed twist that will definitely hit the spot.
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If this dish made your mouth water, don’t forget to save it! Pin this recipe to your Pinterest board so it’s ready whenever you need a comforting, impressive dinner idea. You can also share it with your friends and family on Facebook or send it in a group chat—you never know who might be searching for their next favorite chicken recipe.
Tag me if you make it, I love seeing your creations and hearing how it turned out!
Parmesan Crusted Chicken with Creamy Garlic Sauce
This Parmesan Crusted Chicken with Creamy Garlic Sauce recipe is a rich, flavorful dinner that combines the irresistible crunch of pan-fried Parmesan chicken with a silky, garlicky cream sauce. Perfect for impressing guests or elevating a weeknight meal, this dish pairs beautifully with mashed potatoes, pasta, or roasted veggies. It’s quick to prepare and customizable with simple ingredient swaps, making it a go-to comfort food classic.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 3/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Extra Parmesan for sauce (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Set up three shallow dishes for dredging: flour in the first, beaten eggs in the second, and a mix of Parmesan and breadcrumbs in the third.
- Coat each chicken breast in flour, then dip in egg, and finally press into the Parmesan mixture to coat thoroughly.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook for 4-5 minutes per side, or until golden brown and fully cooked. Transfer to a plate and keep warm.
- In the same skillet, reduce heat and melt butter. Stir in garlic and cook for 1 minute.
- Add chicken broth and heavy cream. Simmer until the sauce thickens slightly, then stir in extra Parmesan if desired. Season with salt and pepper.
- Serve the chicken with the creamy garlic sauce poured on top and garnish with chopped parsley.
Notes
- For extra crispy crust, use panko breadcrumbs.
- Boneless chicken thighs can be used instead of breasts.
- Greek yogurt can be substituted for a lighter cream sauce.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven or skillet for best texture retention.
