Parmesan-Crusted Chicken with Creamy Garlic Sauce

Why You’ll Love This Recipe

I love how the parmesan and panko crust delivers the perfect golden crunch, while the garlic cream sauce adds a rich, velvety finish. It’s comforting, satisfying, and full of bold, savory flavors. Whether I’m making it for a weeknight dinner or serving it to guests, this dish always earns compliments.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 4 boneless, skinless chicken breasts

• ½ cup all-purpose flour

• 2 large eggs, beaten

• ¾ cup grated Parmesan cheese

• ¾ cup panko breadcrumbs

• 1 teaspoon dried Italian herbs

• Salt and black pepper to taste

• 2 tablespoons olive oil (for frying)

For the Garlic Cream Sauce:

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Fresh parsley, chopped (for garnish)

directions

1. I start by pounding the chicken breasts to even thickness if needed, then I season both sides with salt and pepper.

2. I set up a dredging station: one bowl with flour, one with beaten eggs, and one with a mix of parmesan, panko breadcrumbs, and Italian herbs.

3. I dredge each chicken breast in the flour, dip it into the eggs, then coat it in the Parmesan-panko mixture, pressing gently to help it stick.

4. In a large skillet, I heat olive oil over medium heat and cook the chicken for 4–5 minutes per side, until golden brown and cooked through. Then I transfer the chicken to a plate and keep it warm.

5. In the same skillet, I melt the butter and sauté the garlic for 1–2 minutes until fragrant.

6. I stir in the heavy cream, Parmesan cheese, salt, and pepper. I let it simmer for 3–4 minutes until the sauce thickens slightly.

7. I return the chicken to the skillet and spoon the sauce over the top, letting everything simmer for another 1–2 minutes to blend the flavors.

8. I garnish with fresh parsley and serve the chicken hot, straight from the pan.

Servings and timing

This recipe serves 4 people, with a total time of 35 minutes — that’s 15 minutes of prep and 20 minutes of cooking.
Each serving contains approximately 520 kcal, making it a hearty and satisfying main course.

Variations

• Low-carb option: I swap the flour for almond flour and use crushed pork rinds instead of panko for a keto-friendly crust.

• Add lemon: A splash of lemon juice in the sauce adds brightness and pairs beautifully with the garlic.

• Extra herbs: I sometimes add fresh thyme or basil to the sauce for a fragrant twist.

• Spicy kick: A pinch of crushed red pepper flakes gives the sauce a subtle heat.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use a skillet over low heat and add a splash of cream or milk to revive the sauce. Microwaving works too, but I do it in short bursts to avoid drying out the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless, skinless thighs and they work just as well. They’re juicier and full of flavor.

Can I bake the chicken instead of frying?

Absolutely. I bake the coated chicken on a parchment-lined baking sheet at 400°F (200°C) for 20–25 minutes, flipping halfway through for even crisping.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce in advance and gently reheat it when ready to serve. Just be sure to stir well and add a bit of cream if needed to loosen it.

What can I serve with this dish?

I usually pair it with mashed potatoes, roasted vegetables, or a light salad. Pasta or rice also soak up the sauce nicely.

Is this dish gluten-free?

Not as written, but it can be made gluten-free by using GF flour and GF panko breadcrumbs.

Conclusion

Parmesan-crusted chicken with creamy garlic sauce is one of those recipes I keep in my regular dinner rotation. It’s crisp, flavorful, and indulgent without being complicated. Whether I’m feeding family or impressing dinner guests, this dish delivers every single time.