Description
Creamy Parmesan Crusted Chicken with Garlic Sauce is a crispy, golden skillet chicken dinner finished with a rich, garlicky cream sauce. It’s fast, family-friendly comfort food that tastes restaurant-worthy—perfect with pasta, mashed potatoes, or veggies.
Ingredients
2 large boneless, skinless chicken breasts (halved lengthwise or pounded thin)
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried Italian herbs
1/2 cup breadcrumbs (panko for extra crunch)
3/4 cup grated Parmesan cheese
2 tbsp olive oil (or 2 tbsp butter), for pan-frying
3 cloves garlic, minced
1/2 cup chicken broth
3/4 cup heavy cream
Optional garnish: chopped parsley
Optional serving: pasta, mashed potatoes, rice, or steamed vegetables
Instructions
1. Prep chicken: Slice chicken breasts in half lengthwise (or pound) to even thickness. Pat dry.
2. Season: Sprinkle both sides with salt, pepper, onion powder, and Italian herbs.
3. Set up dredge: Place flour in one shallow bowl. In another, mix breadcrumbs and Parmesan.
4. Coat chicken: Dredge chicken in flour, shake off excess, then press into the Parmesan-breadcrumb mixture to coat well.
5. Pan-fry: Heat oil (or butter) in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate.
6. Sauté garlic: Reduce heat to medium-low. Add minced garlic to the same skillet and cook 30 seconds until fragrant (don’t brown).
7. Deglaze: Pour in chicken broth and scrape up browned bits. Simmer 2 minutes.
8. Make it creamy: Stir in heavy cream and simmer gently 2–4 minutes until slightly thickened.
9. Finish: Return chicken to the skillet and spoon sauce over it. Simmer 2–3 minutes to warm through.
10. Serve: Garnish with parsley if desired. Serve hot with pasta, potatoes, rice, or vegetables.
Notes
Make it crispier: Use panko breadcrumbs and press the coating firmly onto the chicken.
Don’t rush the sauce: Keep it at a gentle simmer so the cream doesn’t separate.
Lighter option: Swap heavy cream for half-and-half (sauce will be a bit thinner).
Gluten-free: Use gluten-free flour and gluten-free breadcrumbs.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet / Pan-Fried
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 520
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 170 mg