This Parmesan Crusted Chicken with Creamy Garlic Sauce is the kind of meal that makes everyone at the table fall silent after the first bite. It’s golden, crispy, and packed with flavor on the outside, yet tender and juicy inside. The star of the show, though, is the luxurious garlic cream sauce that drapes over the chicken like velvet—rich, savory, and utterly irresistible. I tried this recipe once using a mix of Parmesan and Pecorino Romano, and the result was incredible—slightly tangy with a nutty finish. It’s elegant enough for a dinner date but simple enough for a comforting weeknight meal. If you love dishes that deliver both crunch and creaminess, this one will absolutely win your heart.
Why You’ll Love This Recipe
This dish perfectly balances texture and flavor: crisp, cheesy crust on the outside and juicy, flavorful chicken on the inside. The creamy garlic sauce ties it all together with its silky richness and subtle tang. It’s made with basic ingredients, yet it feels indulgent and special—like something straight from a fine-dining restaurant. Plus, the entire recipe comes together in under an hour, making it ideal for busy nights when you still want something impressive and homemade.
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Parmesan Crusted Chicken with Creamy Garlic Sauce That Melts Hearts
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
Parmesan Crusted Chicken with Creamy Garlic Sauce is a golden, crispy, and tender chicken dish smothered in a luscious garlic cream sauce. The combination of crunchy Parmesan coating and rich, buttery sauce creates an indulgent, heartwarming meal that’s perfect for date nights or cozy family dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup (60g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100g) grated Parmesan cheese
- 1/2 cup (60g) breadcrumbs (panko or Italian-style)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp olive oil (for frying)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1/2 cup (50g) grated Parmesan cheese (for sauce)
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Flatten chicken breasts slightly with a meat mallet for even thickness.
- Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Dredge each chicken breast in flour, dip into egg, then coat thoroughly with the Parmesan-breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, until golden brown and cooked through. Remove from pan and keep warm.
- In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to deglaze the pan. Simmer for 2–3 minutes.
- Whisk in Parmesan cheese until smooth and creamy. Add red pepper flakes if desired, and season to taste with salt and pepper.
- Return the chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes to allow flavors to meld.
- Garnish with chopped parsley and serve warm with mashed potatoes, pasta, or steamed vegetables.
Notes
- For extra crispiness, bake the coated chicken in the oven at 400°F (200°C) for 10 minutes after pan-frying.
- Use freshly grated Parmesan for better melting and flavor.
- The sauce can be made lighter by using half-and-half instead of heavy cream.
- Add a squeeze of lemon juice for a bright finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts: Boneless, skinless, and pounded to even thickness for quick, uniform cooking. They serve as the perfect base for the crispy Parmesan coating.
Parmesan Cheese: Freshly grated Parmesan creates a flavorful crust that crisps up beautifully when pan-seared. It adds that irresistible salty, nutty bite.
Breadcrumbs: Combine with Parmesan for a crunchy, golden coating. Italian-style breadcrumbs work perfectly for extra seasoning.
Flour: Helps the egg mixture and coating stick to the chicken evenly.
Eggs: Used to bind the crust ingredients to the chicken and create that crisp outer layer.
Butter: Adds rich flavor and ensures even browning when searing the chicken.
Olive Oil: Prevents the butter from burning and helps achieve a golden crust.
Garlic: The heart of the sauce—fresh minced garlic infuses every bite with aromatic depth.
Heavy Cream: The foundation of the creamy garlic sauce. It thickens naturally and coats the chicken beautifully.
Chicken Broth: Balances the richness of the cream and enhances the savory flavor.
Mozzarella Cheese: Melts into the sauce for an ultra-creamy, slightly stretchy texture.
Salt and Black Pepper: Essential for seasoning both the chicken and the sauce.
Parsley: Adds a fresh, bright touch to balance the richness of the dish.
Directions
- Prepare the chicken: Pound the chicken breasts to an even ½-inch thickness. Season both sides with salt and pepper.
- Set up the coating stations: Place flour in one bowl, beaten eggs in another, and a mixture of Parmesan and breadcrumbs in the third.
- Coat the chicken: Dredge each breast in flour, dip in eggs, and press firmly into the Parmesan-breadcrumb mixture until well coated.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken: Cook each breast for 4–5 minutes per side until golden brown and crispy. Transfer to a plate and cover loosely with foil to keep warm.
- Make the sauce: In the same skillet, add a bit more butter and the minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the pan for extra flavor.
- Stir in mozzarella and Parmesan cheese until melted and smooth. Let it simmer for 3–4 minutes until slightly thickened.
- Return the chicken to the pan and spoon the sauce over the top. Simmer gently for 2–3 minutes to reheat and absorb flavor.
- Garnish with parsley and serve immediately over mashed potatoes, pasta, or rice.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ideal for a romantic dinner, family meal, or special occasion.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat with a splash of cream or broth to refresh the sauce. Avoid microwaving for too long as it can make the coating soggy. You can also freeze the cooked chicken without the sauce for up to 2 months, then reheat and top with fresh sauce when serving.
Variations and Customizations
Lemon Garlic Twist
Add a squeeze of fresh lemon juice to the sauce for a bright, zesty finish that cuts through the richness.
Spinach and Mushroom Cream Sauce
Stir in sautéed spinach and mushrooms for a hearty, earthy addition to the creamy base.
Spicy Kick
Add a pinch of crushed red pepper flakes or cayenne to the sauce for a subtle heat.
Herb-Crusted Version
Mix dried basil, oregano, and thyme into the breadcrumb coating for a more Italian-inspired flavor profile.
Low-Carb Option
Replace breadcrumbs with almond flour and use light cream or half-and-half for a keto-friendly twist.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work beautifully and stay extra juicy.
How do I keep the crust crispy?
Sear over medium-high heat and avoid overcrowding the pan. Let the chicken rest on a wire rack, not a plate, after cooking.
Can I bake instead of frying?
Yes, bake at 400°F (200°C) for 20–25 minutes, then broil for 2 minutes for extra crispiness.
Can I make the sauce ahead of time?
Yes, prepare the sauce and refrigerate for up to 2 days. Reheat gently before serving.
What can I serve this with?
Mashed potatoes, pasta, or steamed vegetables complement this dish perfectly.
Can I substitute heavy cream?
Half-and-half or evaporated milk can work, though the sauce will be slightly thinner.
Why did my crust fall off?
Make sure the chicken is dry before dredging and press the coating firmly to adhere.
Can I use pre-grated Parmesan?
Freshly grated Parmesan is best—it melts better and gives a fresher flavor.
How do I thicken the sauce?
Simmer it for a few extra minutes or add a small handful of extra Parmesan cheese.
Can I add wine to the sauce?
Absolutely—add a splash of white wine when deglazing the pan for a deeper, richer flavor.
Conclusion
This Parmesan Crusted Chicken with Creamy Garlic Sauce is comfort food perfection—crispy, cheesy chicken wrapped in a blanket of smooth, garlicky cream. Every bite delivers a satisfying mix of textures and flavors that’s guaranteed to impress. Whether you’re cooking for loved ones or simply indulging yourself after a long day, this dish feels like a warm hug on a plate. Simple to make yet restaurant-worthy, it’s one of those recipes that truly melts hearts.
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