Parmesan Crusted Chicken with Creamy Garlic Sauce (Print Version)

Learn to make crispy parmesan crusted chicken with a dreamy garlic sauce. My easy recipe has all the flavor for a weeknight meal or special dinner!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Dairy

# Ingredients:

→ Chicken & Breading Essentials

01 - 2 boneless, skinless chicken breasts (about 1.5 lbs total), sliced horizontally into 4 thinner cutlets
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, whisked
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil

→ Creamy Garlic Sauce Stars

08 - 4 cloves garlic, minced
09 - 1/2 cup chicken broth
10 - 1 cup heavy cream
11 - Salt and freshly ground black pepper, to taste

→ Seasoning Staples

12 - 1/2 tsp salt (for flour and sauce)
13 - 1/4 tsp black pepper (for flour and sauce)

→ For Serving & Garnish

14 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, let's get those chicken breasts ready. If they're thick, slice them horizontally to create two thinner cutlets, about 1/2-inch thick. This ensures they cook evenly and get that beautiful crispy crust we're after. Pat them really, really dry with paper towels—this is crucial for breading adhesion! Honestly, I always forget this step once in a while, and the breading gets soggy. Don't be like me that day!
02 - Grab three shallow dishes. In the first, put your flour seasoned with a pinch of salt and pepper. In the second, whisk your eggs until they're nicely beaten. And in the third, combine the panko breadcrumbs and grated Parmesan cheese. This setup makes for a smooth, less messy (hopefully!) dredging process. I once used bowls that were too small, and breading ended up all over the counter. Learn from my "oops" moment!
03 - Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the egg mixture, letting any extra drip off. Finally, press it firmly into the panko-Parmesan mixture, making sure it’s completely coated. You want a good, even layer for that crispy Parmesan Crusted Chicken! I always feel like a kid playing in the mud during this step, but it’s so satisfying.
04 - Heat a large skillet over medium-high heat. Add a tablespoon of butter and a splash of olive oil. Once hot, carefully place two chicken cutlets in the skillet, being careful not to overcrowd the pan. Sear for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove the cooked chicken to a plate and loosely tent with foil to keep warm. Repeat with remaining chicken. Honestly, this is where the house starts smelling incredible!
05 - In the same skillet (don't clean it, those browned bits are flavor!), melt the remaining butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it—burned garlic is a sad, bitter thing! I once got distracted by my dog and almost torched the garlic; it was a close call, to be real.
06 - Pour in the chicken broth and heavy cream, stirring well to scrape up any bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, or until it has thickened to your liking. Season with salt and pepper to taste. You want it rich and velvety, coating the back of a spoon. It feels so luxurious, doesn't it? This creamy garlic sauce is what brings the whole Parmesan Crusted Chicken dish together!

# Notes:

01 - Don't overcrowd the pan when cooking, honestly; it makes the chicken steam instead of crisp!
02 - You can prep the chicken dredging ingredients ahead of time, but wait to bread right before cooking for maximum crispiness.
03 - No heavy cream? Half-and-half works, but the creamy garlic sauce won't be quite as rich. I've done it!
04 - A sprinkle of fresh parsley at the end just makes the whole Parmesan Crusted Chicken with Creamy Garlic Sauce pop, both visually and flavor-wise.

# Tools You'll Need:

01 - Large skillet
02 - 3 shallow dishes
03 - whisk
04 - tongs

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 25g
Protein: 40g

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