Here’s a delicious and satisfying recipe for Parmesan Crusted Chicken with Creamy Garlic Sauce — golden, crispy chicken breasts coated in a cheesy crust, topped with a velvety, garlicky cream sauce. It’s perfect served over pasta, mashed potatoes, or with roasted veggies.
🧀🍗 Parmesan Crusted Chicken with Creamy Garlic Sauce
🍽️ Servings: 4
⏱️ Time: 20 mins prep · 25 mins cook
🧾 Ingredients
For the Parmesan crusted chicken:
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2 large chicken breasts, halved horizontally (to make 4 cutlets)
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½ cup grated Parmesan cheese
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½ cup Panko breadcrumbs
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½ tsp garlic powder
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½ tsp Italian seasoning
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Salt & pepper to taste
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2 eggs, beaten
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2 tbsp olive oil (for pan frying)
For the creamy garlic sauce:
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2 tbsp butter
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4 cloves garlic, minced
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1 tbsp flour
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1 cup chicken broth
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1 cup heavy cream
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¼ cup Parmesan cheese, grated
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Salt & pepper to taste
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Optional: ½ tsp lemon juice or a pinch of red pepper flakes for brightness
🔪 Instructions
✅ Make the chicken:
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In one bowl, beat eggs. In another, mix Parmesan, Panko, garlic powder, Italian seasoning, salt, and pepper.
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Dip chicken cutlets in the egg, then coat well with the Parmesan-Panko mix.
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Heat olive oil in a skillet over medium heat. Cook chicken 3–4 minutes per side, or until golden and cooked through. Remove and keep warm.
✅ Make the creamy garlic sauce:
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In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).
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Stir in flour and cook for 1 minute.
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Gradually whisk in chicken broth, then heavy cream. Bring to a simmer and cook until slightly thickened (3–5 minutes).
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Stir in Parmesan cheese, season with salt and pepper (and lemon juice or red pepper flakes if using).
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Return chicken to the pan or spoon sauce over the plated chicken.
📝 Serving Suggestions:
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Serve over buttery pasta, mashed potatoes, or garlic rice.
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Add a side of steamed broccoli, asparagus, or a simple green salad.
Would you like a version with mushrooms, or a lighter sauce option using milk instead of cream?
