Parmesan Crusted Chicken with Creamy Garlic Sauce

Parmesan Crusted Chicken with Creamy Garlic Sauce

Crispy, golden parmesan-crusted chicken smothered in a rich, velvety garlic sauce—this is comfort food at its finest! 🍗🧀

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Servings: 4

Ingredients

For the Parmesan Crusted Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 cup grated parmesan cheese (fresh is best)

• ½ cup Panko breadcrumbs (or regular breadcrumbs)

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 2 eggs, beaten

• 2 tbsp olive oil (for frying)

For the Creamy Garlic Sauce:

• 2 tbsp butter

• 4 garlic cloves, minced

• 1 cup heavy cream (or half-and-half for lighter sauce)

• ½ cup chicken broth

• ½ cup freshly grated parmesan

• 1 tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp fresh parsley, chopped

Instructions

1. Prepare the Chicken

• Pound chicken breasts to even thickness (about ½ inch) for even cooking.

• In a shallow bowl, mix parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.

• In another bowl, beat the eggs.

2. Coat & Cook the Chicken

• Dip each chicken breast in egg, then press into the parmesan mixture, coating both sides.

• Heat olive oil in a large skillet over medium heat.

• Cook chicken 4-5 minutes per side, until golden and crispy (internal temp 165°F/74°C). Remove and set aside.

3. Make the Creamy Garlic Sauce

• In the same skillet, melt butter over medium heat.

• Add garlic, sauté for 30 seconds until fragrant.

• Pour in heavy cream and chicken broth, stirring well.

• Simmer 2-3 minutes until slightly thickened.

• Stir in parmesan, Italian seasoning, salt, and pepper until smooth.

4. Serve

• Return chicken to the skillet, spooning sauce over it.

• Garnish with fresh parsley and extra parmesan if desired.

Serving Suggestions

🍝 Over pasta (fettuccine or linguine)
🥔 With mashed potatoes or roasted veggies
🥖 With crusty bread to soak up the sauce!

Pro Tips

✅ Extra crispy? Bake at 400°F (200°C) for 5 mins after frying.
✅ Lighter sauce? Substitute half-and-half or whole milk for heavy cream.
✅ No breadcrumbs? Use crushed pork rinds for a keto version.

This dish is restaurant-quality but easy enough for weeknights! Let me know if you want a spicy or lemon-herb twist. 😊🔥