Parmesan Crusted Chicken with Creamy Garlic Sauce

Introduction

Parmesan Crusted Chicken with Creamy Garlic Sauce is a restaurant-quality dish that combines crispy, golden-brown chicken with a rich, garlicky, and creamy sauce. The crispy coating is made with Parmesan cheese and breadcrumbs, providing a delightful crunch, while the garlic-infused sauce adds depth and flavor. This dish is easy to prepare and perfect for weeknight dinners or special occasions.

This recipe is versatile and pairs well with mashed potatoes, pasta, roasted vegetables, or a fresh salad. The contrast between the crispy Parmesan crust and the velvety garlic sauce creates a harmonious balance that will leave your family and guests impressed. Let’s dive into this delicious and comforting dish with step-by-step instructions.

Ingredients

For the Parmesan Crusted Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• ½ cup all-purpose flour
• 3 tablespoons olive oil (for frying)

For the Creamy Garlic Sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional, for a slight kick)
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparation

Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with a paper towel. If they are too thick, place them between plastic wrap and pound them with a mallet until they are about ½ inch thick. This ensures even cooking.

Step 2: Set Up the Breading Station

1. In one shallow bowl, combine flour, salt, black pepper, garlic powder, onion powder, and paprika.
2. In another shallow bowl, whisk the eggs and milk together.
3. In a third bowl, mix Parmesan cheese and panko breadcrumbs.

Step 3: Bread the Chicken

1. Dredge each chicken breast in the flour mixture, ensuring it is lightly coated. Shake off any excess.
2. Dip the chicken into the egg mixture, making sure it is fully coated.
3. Press the chicken into the Parmesan-panko mixture, ensuring an even, thick coating.

Step 4: Cook the Chicken

1. Heat olive oil in a large skillet over medium heat.
2. Once hot, add the chicken and cook for about 4-5 minutes per side or until golden brown and crispy.
3. Transfer the chicken to a plate and tent with foil to keep warm.

Step 5: Make the Creamy Garlic Sauce

1. In the same skillet, melt the butter over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the flour and cook for another 1-2 minutes to form a roux.
4. Gradually whisk in the chicken broth, ensuring no lumps form.
5. Pour in the heavy cream and stir until smooth.
6. Add Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
7. Simmer for 5 minutes until the sauce thickens.

Step 6: Combine & Serve

1. Return the cooked chicken to the skillet, spooning some sauce over the top.
2. Simmer for another 2 minutes to allow the flavors to meld.
3. Garnish with fresh chopped parsley and serve hot.

Variations

• Lemon Zest: Add a teaspoon of lemon zest to the sauce for a refreshing citrus twist.
• Mushroom Garlic Sauce: Add sliced mushrooms when sautéing garlic to enhance the sauce.
• Spicy Kick: Add a teaspoon of crushed red pepper flakes for heat.
• Cheesy Upgrade: Sprinkle mozzarella or provolone cheese over the chicken before serving.
• Low-Carb Option: Substitute almond flour for all-purpose flour and use crushed pork rinds instead of breadcrumbs.

Cooking Notes

• To prevent the crust from falling off, press the coating firmly onto the chicken and let it rest for 5 minutes before frying.
• For extra crispiness, bake the chicken at 400°F (200°C) for 5 minutes after frying.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
• If the sauce thickens too much, add a splash of milk or broth to adjust the consistency.

Serving Suggestions

• Serve with creamy mashed potatoes or buttered noodles.
• Pair with roasted asparagus, steamed broccoli, or sautéed spinach for a balanced meal.
• A side of garlic bread or crusty dinner rolls makes an excellent accompaniment.
• Drizzle extra sauce over pasta or rice for a complete dish.

Tips

• Use Fresh Parmesan: Freshly grated Parmesan provides better flavor and texture than pre-packaged versions.
• Double Breading: For an extra-crispy crust, repeat the egg and breadcrumb coating steps.
• Oven-Baking Alternative: If you prefer to bake, place the breaded chicken on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
• Make It Ahead: The sauce can be made in advance and stored in the fridge for up to 3 days. Reheat gently before serving.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Nutritional Information (Per Serving, Approximate)

• Calories: 560
• Protein: 45g
• Sodium: 780mg

FAQs

Q1: Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will work just as well. Adjust cooking time since thighs may take a little longer to cook.

Q2: How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F (175°C) for best results.

Q3: Can I freeze Parmesan Crusted Chicken?

Yes! Freeze the breaded, uncooked chicken on a tray until solid, then transfer it to a freezer bag. Cook straight from frozen, adding a few extra minutes.

Q4: Can I make the sauce without heavy cream?

Yes! Substitute with half-and-half or a combination of milk and Greek yogurt for a lighter version.

Q5: What’s the best way to reheat this dish?

For crispy chicken, reheat in the oven at 350°F for 10 minutes or in an air fryer for 5-6 minutes. Avoid microwaving, as it will soften the crust.

Conclusion

Parmesan Crusted Chicken with Creamy Garlic Sauce is the perfect comfort meal, blending crispy, cheesy chicken with a luscious garlic sauce. Whether you serve it with pasta, rice, or vegetables, this dish is sure to impress. With easy-to-follow steps and simple ingredients, you can create a restaurant-worthy meal in under an hour. Try this recipe tonight and enjoy a delicious, homemade masterpiece!

Parmesan Crusted Chicken with Creamy Garlic Sauce

---

• Author: Diana Carrozza
• Total Time: 40 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Parmesan Crusted Chicken with Creamy Garlic Sauce is a restaurant-quality dish that combines crispy, golden-brown chicken with a rich, garlicky, and creamy sauce. The crispy coating is made with Parmesan cheese and breadcrumbs, providing a delightful crunch, while the garlic-infused sauce adds depth and flavor. This dish is easy to prepare and perfect for weeknight dinners or special occasions.

---

Ingredients

Scale 1x2x3x

For the Parmesan Crusted Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• ½ cup all-purpose flour
• 3 tablespoons olive oil (for frying)

For the Creamy Garlic Sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional, for a slight kick)
• 2 tablespoons fresh parsley, chopped (for garnish)

---

Instructions

Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with a paper towel. If they are too thick, place them between plastic wrap and pound them with a mallet until they are about ½ inch thick. This ensures even cooking.

Step 2: Set Up the Breading Station

1. In one shallow bowl, combine flour, salt, black pepper, garlic powder, onion powder, and paprika.
2. In another shallow bowl, whisk the eggs and milk together.
3. In a third bowl, mix Parmesan cheese and panko breadcrumbs.

Step 3: Bread the Chicken

1. Dredge each chicken breast in the flour mixture, ensuring it is lightly coated. Shake off any excess.
2. Dip the chicken into the egg mixture, making sure it is fully coated.
3. Press the chicken into the Parmesan-panko mixture, ensuring an even, thick coating.

Step 4: Cook the Chicken

1. Heat olive oil in a large skillet over medium heat.
2. Once hot, add the chicken and cook for about 4-5 minutes per side or until golden brown and crispy.
3. Transfer the chicken to a plate and tent with foil to keep warm.

Step 5: Make the Creamy Garlic Sauce

1. In the same skillet, melt the butter over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the flour and cook for another 1-2 minutes to form a roux.
4. Gradually whisk in the chicken broth, ensuring no lumps form.
5. Pour in the heavy cream and stir until smooth.
6. Add Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
7. Simmer for 5 minutes until the sauce thickens.

Step 6: Combine & Serve

1. Return the cooked chicken to the skillet, spooning some sauce over the top.
2. Simmer for another 2 minutes to allow the flavors to meld.
3. Garnish with fresh chopped parsley and serve hot.

Notes

• Choosing the Right Chicken: If the chicken breasts are too thick, pound them to an even thickness of about ½ inch. This ensures even cooking and prevents dryness.
• Enhancing Flavor: Marinate the chicken in buttermilk for an hour before breading. This helps tenderize the meat and adds extra juiciness.
• Breadcrumb Choice: Panko breadcrumbs create a crispier texture compared to regular breadcrumbs. For an even crunchier crust, toast the panko in a dry pan before using.
• Cooking Oil Tip: Use a neutral oil with a high smoke point, such as avocado or canola oil, for frying to prevent burning.
• Ensuring Even Browning: Do not overcrowd the pan while frying; cook in batches if necessary. This prevents the temperature from dropping and ensures a golden, crispy crust.
• Making the Sauce Thicker: If you prefer a thicker sauce, let it simmer for a few extra minutes. For an even richer texture, add an extra tablespoon of Parmesan cheese or a teaspoon of cornstarch mixed with water.
• Balancing the Sauce’s Flavor: If the sauce tastes too rich, add a squeeze of lemon juice or a splash of white wine vinegar to brighten the flavor.
• Gluten-Free Alternative: Substitute the all-purpose flour with gluten-free flour and use gluten-free breadcrumbs for a celiac-friendly version.
• Dairy-Free Option: Use dairy-free Parmesan cheese and replace the heavy cream with coconut cream or cashew cream for a dairy-free adaptation.
• Storage Tips: Keep the chicken and sauce separate if storing leftovers. This helps retain the crispiness of the chicken when reheated.
• Reheating Without Losing Crispiness: Instead of microwaving, reheat the chicken in the oven at 375°F (190°C) for about 10 minutes to keep the crust crispy. The sauce can be reheated on the stovetop over low heat.
• Serving for a Crowd: This recipe can be doubled or tripled for larger gatherings. Keep the cooked chicken warm in a low-temperature oven (170°F or 75°C) while preparing additional batches.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pan-Fried & Simmered
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 Chicken Breast with Sauce
• Calories: 560 kcal
• Sugar: 2g
• Sodium: 780mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 45g
• Cholesterol: 160mg