Have you ever wondered why some chicken dishes taste so much better than others? The secret often lies in the crust and the sauce. Parmesan Crusted Chicken with Creamy Garlic Sauce is a game-changer—a dish that combines the irresistible crunch of a golden parmesan crust with the rich, savory depth of a garlic cream sauce. This recipe not only delivers incredible flavor but also achieves the perfect balance of crispiness and tenderness.
Did you know that parmesan-crusted chicken is one of the most searched chicken recipes online? According to food trend data, searches for “parmesan crusted chicken” have increased by over 35% in the last two years. That’s because it’s a comforting yet elevated meal that fits a variety of dining occasions—whether it’s a family dinner or a special gathering.
In this blog post, I’ll walk you through how to make this delicious dish from scratch. You’ll get a crisp, cheesy coating on the chicken and a velvety, garlicky sauce that will have everyone asking for seconds. Let’s get started!
Table of Contents
Ingredients
Here’s everything you need to make this flavorful parmesan crusted chicken with creamy garlic sauce. Feel free to substitute ingredients to suit your taste or dietary needs.
For the Parmesan Crusted Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each) – Pounded to even thickness
- 1 cup grated parmesan cheese – Freshly grated for better flavor
- 1 cup panko breadcrumbs – Adds extra crispiness
- 2 large eggs – Beaten
- 1/2 cup all-purpose flour – For dredging
- 1 teaspoon garlic powder – Enhances flavor
- 1 teaspoon onion powder – Adds a savory depth
- 1 teaspoon Italian seasoning – For extra aromatic flavor
- 1/2 teaspoon paprika – Adds color and mild spice
- Salt and pepper – To taste
- 2 tablespoons olive oil – For frying
For the Creamy Garlic Sauce:
- 3 cloves garlic – Minced
- 1 cup heavy cream – For a rich, velvety texture
- 1/2 cup chicken broth – Adds depth of flavor
- 1/4 cup grated parmesan cheese – Melts into the sauce
- 1 tablespoon unsalted butter – For richness
- 1 teaspoon lemon juice – Balances the creamy flavor
- Salt and pepper – To taste
Substitution Suggestions:
- Substitute Greek yogurt for heavy cream for a lighter sauce.
- Replace panko breadcrumbs with crushed pork rinds for a low-carb alternative.
- Use almond flour instead of all-purpose flour to make it gluten-free.
Timing
Here’s how long you’ll need from start to finish:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
👉 That’s 20% faster than the average chicken recipe, meaning you’ll have dinner on the table quicker without sacrificing flavor!
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about 1/2 inch thick). This helps them cook evenly.
- Pat the chicken dry with paper towels and season with salt and pepper on both sides.
Step 2: Set Up the Coating Station
- In one shallow dish, combine the flour, garlic powder, onion powder, paprika, and Italian seasoning.
- In a second dish, beat the eggs until smooth.
- In a third dish, mix the parmesan cheese and panko breadcrumbs.
Step 3: Bread the Chicken
- Dredge each chicken breast in the flour mixture, shaking off excess.
- Dip into the beaten eggs, ensuring an even coat.
- Press into the parmesan-panko mixture, coating completely and pressing gently to help the coating stick.
Step 4: Cook the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the chicken for 4–5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Transfer to a plate and cover loosely with foil.
Step 5: Make the Creamy Garlic Sauce
- In the same skillet, melt the butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant (be careful not to burn it).
- Pour in the chicken broth and let it reduce for about 2 minutes.
- Add heavy cream and parmesan cheese, whisking until smooth.
- Stir in the lemon juice and simmer for 3–4 minutes until thickened.
- Season with salt and pepper to taste.
Step 6: Serve
- Pour the creamy garlic sauce over the chicken or serve it on the side.
- Garnish with freshly chopped parsley or extra parmesan.
Nutritional Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 42g |
| Fat | 28g |
| Carbohydrates | 18g |
| Sodium | 720mg |
Healthier Alternatives
- Low-Carb Version: Use almond flour and pork rinds instead of flour and breadcrumbs.
- Dairy-Free Option: Substitute coconut cream and nutritional yeast for heavy cream and parmesan.
- Gluten-Free Version: Use gluten-free breadcrumbs or crushed rice cakes.
Serving Suggestions
✅ Serve with:
- Roasted garlic mashed potatoes
- Steamed broccoli
- Lemon-butter asparagus
- Caesar salad
✅ Wine Pairing:
- A crisp Chardonnay or a light Pinot Grigio complements the richness of the creamy garlic sauce perfectly.
Common Mistakes to Avoid
❌ Overcrowding the pan – This prevents the chicken from crisping properly.
❌ Not pounding the chicken – Uneven chicken leads to uneven cooking.
❌ Using pre-grated parmesan – Freshly grated melts better and tastes richer.
❌ Skipping the resting period – Letting the chicken rest allows juices to redistribute, keeping it juicy.
Storing Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reheating: Reheat in the oven at 350°F for 10 minutes to maintain crispiness.
Conclusion
This Parmesan Crusted Chicken with Creamy Garlic Sauce delivers the perfect balance of crispy, cheesy coating and rich, savory sauce. Quick to prepare and packed with flavor, it’s sure to become a family favorite.
👉 Try it tonight and let me know how it turns out! Don’t forget to leave a review and subscribe for more delicious recipes.
FAQs
Q: Can I use chicken thighs instead of chicken breasts?
Yes! Adjust the cooking time to ensure the internal temperature reaches 165°F.
Q: How do I keep the breading from falling off?
Press the coating firmly onto the chicken and let it sit for 5 minutes before frying.
Q: Can I make the sauce ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of chicken broth if it thickens too much.