Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe

Introduction

Parmesan Crusted Chicken with Creamy Garlic Sauce is a simple yet impressive dish perfect for family dinners. The crispy chicken cutlets pair beautifully with a rich, garlicky cream sauce that’s sure to please everyone at the table.

Ingredients

• 4 thin chicken cutlets
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• ½ cup chicken broth
• 1 cup heavy cream
• ¼ cup grated Parmesan (for sauce)
• Salt & pepper to taste
• Fresh parsley or thyme for garnish

Instructions

1. Step 1: Season the chicken cutlets with salt and pepper on both sides.
2. Step 2: Set up a dredging station: place flour in one shallow bowl, beaten eggs in another, and mix breadcrumbs with ½ cup grated Parmesan in a third. Coat each cutlet first in flour, then dip into the eggs, and finally press into the breadcrumb-Parmesan mixture until well coated.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 3–4 minutes per side until golden brown and crispy. Transfer cooked chicken to a plate and keep warm.
4. Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in chicken broth, heavy cream, and ¼ cup Parmesan cheese. Let the sauce simmer gently until it thickens, about 3–5 minutes. Season with salt and pepper to taste.
5. Step 5: Return the chicken cutlets to the skillet, spoon the creamy garlic sauce over them, and warm through for a minute.
6. Step 6: Garnish with fresh parsley or thyme and serve immediately with your choice of mashed potatoes, pasta, or roasted vegetables.

Tips & Variations

• For extra crispy chicken, let the coated cutlets rest for 10 minutes before cooking to help the coating adhere better.
• Use panko breadcrumbs for a lighter, crunchier crust.
• Swap chicken broth for white wine in the sauce for a subtle depth of flavor.
• Try adding a pinch of red pepper flakes to the sauce for a gentle kick.
• Fresh herbs like basil or oregano can be added to the breadcrumb mixture for extra aroma.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from curdling, or warm in the microwave stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use chicken breasts but slice them thinly or pound them to an even thickness for quicker, more even cooking.

How do I prevent the sauce from separating?

Simmer the sauce gently over medium to low heat and avoid boiling it hard. Stir often and add the cream slowly to keep it from curdling.

Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe

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4.7 from 146 reviews

This Parmesan Crusted Chicken with Creamy Garlic Sauce is a simple and delicious family dinner recipe featuring tender chicken cutlets coated in a crispy Parmesan breadcrumb crust and smothered in a rich, garlicky cream sauce. Ready in under 30 minutes, it’s perfect for a comforting weeknight meal that pairs wonderfully with mashed potatoes, pasta, or roasted vegetables.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: American

Ingredients

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Chicken and Coating

• 4 thin chicken cutlets
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• Salt & pepper to taste

Cooking and Sauce

• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• ½ cup chicken broth
• 1 cup heavy cream
• ¼ cup grated Parmesan cheese (for sauce)
• Fresh parsley or thyme for garnish

Instructions

1. Prepare Chicken: Season both sides of the thin chicken cutlets generously with salt and pepper to enhance their natural flavor.
2. Coat Cutlets: Dredge each cutlet first in the all-purpose flour, then dip them into the beaten eggs, and finally coat thoroughly with the mixture of breadcrumbs and grated Parmesan cheese, ensuring an even crust for each piece.
3. Pan-Fry: Heat the olive oil in a large skillet over medium heat. Cook the coated chicken cutlets for 3 to 4 minutes on each side until they turn golden brown and develop a crispy crust. Once cooked, transfer the chicken to a clean plate and keep warm.
4. Make Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Stir in the chicken broth, heavy cream, and the additional ¼ cup of grated Parmesan cheese. Let the sauce simmer gently until it thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
5. Combine: Return the cooked chicken cutlets to the skillet with the creamy garlic sauce. Spoon the sauce generously over the chicken, allowing it to soak up the flavors. Garnish with freshly chopped parsley or thyme for a burst of color and herbaceous note.
6. Serve: Serve the Parmesan crusted chicken hot, paired perfectly with creamy mashed potatoes, tender pasta, or your favorite roasted vegetables for a well-rounded and satisfying meal.

Notes

• For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
• You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
• Allow the sauce to simmer gently; boiling might cause the cream to separate.
• If chicken cutlets are thick, pound them thinner for even cooking.
• Fresh herbs like thyme complement the creamy garlic sauce beautifully.
• Leftover chicken is great for sandwiches or salads the next day.

Keywords: Parmesan Crusted Chicken, Creamy Garlic Sauce, Easy Dinner, Chicken Cutlets, Family Meal, Pan-Fried Chicken