Get ready to turn a weeknight dinner into something truly memorable with Parmesan Crusted Chicken with Creamy Garlic Sauce. This irresistible dish brings together juicy, golden-crusted chicken and a velvety Parmesan garlic sauce that’s pure comfort with every bite. What makes this recipe a favorite? It’s as impressive for entertaining guests as it is quick and easy for a family meal. If you love a crispy coating combined with a rich, garlicky finish, this Parmesan Crusted Chicken with Creamy Garlic Sauce will be your new go-to recipe.
Ingredients You’ll Need
You’ll be amazed how just a handful of simple, pantry-friendly ingredients deliver so much flavor and texture. Each one is carefully chosen to bring out that delicious blend of savory crunch and creamy sauce.
- Chicken breasts: Boneless, skinless chicken breasts make for tender, juicy results and cook up beautifully under a crisp crust.
- Parmesan cheese: Freshly grated Parmesan adds a nutty, salty punch to both the coating and the sauce; don’t skimp here!
- Italian-style breadcrumbs: These breadcrumbs carry the perfect blend of herbs and help the crust turn golden and crunchy.
- Garlic powder: A dash in the breading keeps that garlicky essence going from the outside in.
- Black pepper: Just a touch for gentle heat against the creamy sauce and crispy chicken.
- Salt: Essential for highlighting all those amazing flavors in every bite.
- Eggs: Beaten eggs are the secret to helping your crust cling to the chicken and crisp up perfectly.
- Olive oil: Ideal for pan-frying, it helps the crust brown without burning.
- Unsalted butter: Brings richness and depth to the creamy garlic sauce.
- Fresh garlic: Four cloves get sautéed for maximum aromatic flavor in the sauce.
- All-purpose flour: Used to thicken the sauce without making it heavy or gloopy.
- Chicken broth: Adds body and a savory backbone to the creamy sauce, balancing richness with a little brightness.
- Heavy cream: Creates a silky, luxurious base for your sauce; you’ll taste the difference!
- Fresh parsley: Chopped and sprinkled on top, parsley adds a pop of color and freshness (totally optional, but recommended).
How to Make Parmesan Crusted Chicken with Creamy Garlic Sauce
Step 1: Flatten and Prep the Chicken
Start by placing your chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound them to an even thickness—about half an inch is perfect. This little step ensures quick, even cooking so your Parmesan Crusted Chicken with Creamy Garlic Sauce turns out incredibly juicy every single time.
Step 2: Coat the Chicken
Mix up the coating by combining Parmesan cheese, Italian breadcrumbs, garlic powder, black pepper, and salt in a shallow bowl. Lightly beat your eggs in another dish. Dip each chicken breast first in the eggs, then into the crumb mixture, pressing gently to get every surface deliciously coated. This guarantees the chicken stays crunchy outside while remaining succulent within.
Step 3: Pan-Fry to Golden Perfection
Heat the olive oil in a large skillet over medium heat. Once it shimmers, add your coated chicken breasts. Cook for 4 to 5 minutes per side, turning just once, so you get that gorgeous, golden Parmesan crust. The kitchen should smell incredible at this point! When the chicken is done and cooked through, transfer it to a plate and keep it warm while you start the sauce.
Step 4: Make the Creamy Garlic Sauce
Reduce the heat to medium-low and add unsalted butter to the same skillet. Once melted, toss in the minced garlic and let it sizzle gently for about a minute—don’t let it brown! Sprinkle in the flour, stirring constantly to form a paste. Pour in the chicken broth slowly, whisking out any lumps, then add the heavy cream. Let the sauce simmer for a few minutes until thickened, before stirring in more freshly grated Parmesan. Now you have that silken, cheesy, aromatic sauce that makes this dish truly unforgettable.
Step 5: Bring It All Together
Return your chicken to the skillet, cozily nestling each piece into the bubbling sauce. Spoon the creamy garlic goodness over the top and let everything simmer together for two or three minutes. If you’re feeling fancy, sprinkle chopped parsley over the shiny sauce just before serving. That’s your Parmesan Crusted Chicken with Creamy Garlic Sauce, ready for the spotlight!
How to Serve Parmesan Crusted Chicken with Creamy Garlic Sauce
Garnishes
A colorful sprinkle of chopped fresh parsley on top is a simple but perfect finishing touch. It perks up the plate and adds a little pop of herbal flavor. For extra flair, you could also add a twist of cracked black pepper, a few shavings of Parmesan, or even a scatter of diced chives.
Side Dishes
This chicken is a showstopper on its own, but it only gets better with the right companions. Classic mashed potatoes or a bed of pasta will soak up every drop of that creamy sauce. Steamed vegetables, like broccoli or green beans, bring brightness and crunch. For a lighter, low-carb option, roasted cauliflower or a crisp green salad make excellent sides.
Creative Ways to Present
Try serving Parmesan Crusted Chicken with Creamy Garlic Sauce over toasted baguette slices for a decadent appetizer at your next party. Or slice it up and spoon the creamy sauce over fresh pasta and roasted tomatoes for a comforting Italian-inspired bowl. Another fun twist is to layer the chicken over sautéed spinach, letting the sauce mingle with the greens for a bistro-style dinner.
Make Ahead and Storage
Storing Leftovers
If you have leftover chicken and sauce, let everything cool completely before storing. Place the chicken and sauce in separate airtight containers and keep in the fridge for up to three days. Storing the sauce and chicken apart keeps the crust crisp and the sauce silky when you bring them back together.
Freezing
You can absolutely freeze the chicken after it’s cooked and cooled. Lay the Parmesan Crusted Chicken with Creamy Garlic Sauce pieces on a baking sheet to freeze individually, then transfer to a freezer bag. The sauce can also be frozen separately in a freezer-safe container—just stir it well after thawing to bring back its smooth texture. Defrost both overnight in the refrigerator before reheating.
Reheating
Warm the chicken gently in the oven at 325°F to revive its crunchy crust without drying out the meat. Reheat the sauce separately in a saucepan over low heat, whisking often. If it’s thickened too much, add a splash of chicken broth or cream until it’s the perfect consistency again. Spoon the sauce over the reheated chicken and it’ll taste just as fresh as the day you made it.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a little juicier and work wonderfully with the crispy coating and creamy garlic sauce. Just adjust the cooking time a bit, as thighs may take an extra minute or two to cook through.
How do I make this gluten-free?
It’s simple—just swap out the breadcrumbs for gluten-free ones and use a gluten-free all-purpose flour for the sauce. The rest of the ingredients are naturally gluten-free, so you won’t lose any flavor or crispiness.
What if I don’t have heavy cream?
No problem! You can substitute half-and-half or whole milk, though the sauce will be a touch lighter. For extra richness, stir in a tablespoon of cream cheese or a little more Parmesan while the sauce simmers.
Can I make Parmesan Crusted Chicken with Creamy Garlic Sauce ahead of time?
Yes, you can! Fry the chicken and prepare the sauce ahead, but store them separately for best results. Reheat both just before serving and combine them in the skillet to keep everything crispy and luscious.
Is this dish kid-friendly?
Most kids absolutely love the cheesy crust and mellow garlic flavors. If your family is sensitive to garlic or spice, you can use a little less garlic powder and leave out the black pepper; it’ll still taste fantastic.
Final Thoughts
If you’re searching for a meal that will wow anyone at the table, give Parmesan Crusted Chicken with Creamy Garlic Sauce a try. It’s simple enough for busy nights but special enough for when you really want to treat yourself or loved ones. Each bite is a blend of crispy, savory, and creamy, and I can’t wait for you to add this to your own list of favorites!
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Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a delicious and easy-to-make dish that is perfect for a family dinner or entertaining guests. Tender chicken breasts are coated in a savory Parmesan and breadcrumb mixture, then pan-seared to golden perfection and smothered in a rich, creamy garlic sauce.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian-style breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 large eggs (beaten)
- 2 tablespoons olive oil
For the Creamy Garlic Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (for sauce)
- 1 teaspoon chopped parsley (optional for garnish)
Instructions
- Prepare the Chicken: Flatten the chicken breasts to even thickness. Mix Parmesan cheese, breadcrumbs, garlic powder, pepper, and salt. Dip chicken in beaten eggs, then coat in the Parmesan mixture.
- Cook the Chicken: Sear chicken in olive oil until golden and cooked through. Set aside.
- Make the Creamy Garlic Sauce: In the same skillet, melt butter, sauté garlic, add flour, then slowly whisk in broth and cream. Stir in Parmesan until smooth.
- Combine and Serve: Return chicken to the skillet, spoon sauce over the top. Simmer, garnish with parsley, and serve.
Notes
- Great served over mashed potatoes, pasta, or steamed vegetables.
- For a low-carb version, use almond flour instead of breadcrumbs.
- Sauce can be made ahead and reheated gently.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 490
- Sugar: 1g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg
