Name: Parmesan Crusted Chicken with Creamy Garlic Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2–4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 2 large eggs (optional, for dredging); 1 cup grated Parmesan cheese; 1/2 cup breadcrumbs (optional, like panko); 1 tsp garlic powder; 1 tsp onion powder or Italian seasoning; Salt and black pepper to taste; 2–4 tbsp butter and/or olive oil for cooking; 1 cup heavy cream; 3 cloves fresh garlic, minced; 1/4 cup chicken broth or dry white wine (optional, for deglazing)

I’m excited to share this Parmesan‑crusted chicken recipe topped with a luscious creamy garlic sauce—crispy on the outside, tender inside, and dripping with flavor.

Parmesan Crusted Chicken with Creamy Garlic Sauce

Why You’ll Love This Recipe

I love how the crispy Parmesan crust gives each bite a satisfying crunch, while the creamy garlic sauce feels indulgent yet easy. It’s quick enough for a weeknight and impressive enough for company—plus, I can customize the seasoning to my taste anytime.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
All-purpose flour
2 large eggs (if using egg dredge)
Grated Parmesan cheese
Breadcrumbs (optional, like panko, for extra crunch)
Garlic powder
Onion powder or Italian seasoning
Salt and black pepper
Butter and/or olive oil for cooking
Heavy cream
Fresh garlic, minced
Chicken broth or dry white wine (optional, for deglazing)

directions

Flatten the chicken breasts to an even thickness (about ½–1″) so they cook uniformly.
Season the chicken with salt, pepper, garlic powder (and onion powder or Italian seasoning, if using).
Set up a breading station: one bowl with flour, another with beaten eggs (if using), and a third with Parmesan, breadcrumbs (if using), and seasonings.
Dredge the chicken: flour → egg → Parmesan mixture, pressing gently so it adheres.
In a skillet over medium heat, add butter or oil and cook the chicken 4–7 minutes per side (depending on thickness) until golden and cooked through. Remove and keep warm.
In the same skillet, melt more butter, sauté minced garlic for about 1 minute, then deglaze with chicken broth or wine if using.
Stir in heavy cream and Parmesan, simmering until the sauce thickens slightly. Season with salt and pepper.
Return the chicken to the pan, spooning sauce over it and let it warm through for another minute. Serve immediately.

Servings and timing

Servings: 2–4, depending on portion size
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

Spicy twist: I add red pepper flakes to the coating or sauce for heat.
Low-carb/Keto: I skip breadcrumbs and use only Parmesan for coating.
Herb enhanced: I mix in fresh parsley, basil, or Italian seasoning into the sauce or breadcrumb mix.
Other proteins: I sometimes use turkey cutlets; adjusting cooking time as needed.
Lighter sauce: I replace heavy cream with half-and-half when I want a lighter texture.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a 350°F oven for 10–12 minutes or an air fryer to restore crispiness. I avoid the microwave to keep the crust from going soggy.

FAQs

How do I know when the chicken is cooked through?

I check that the internal temperature reaches 165°F and the juices run clear.

Can I bake the chicken instead of pan-frying?

Yes—I preheat the oven to 400°F, place breaded chicken on a rack over a baking sheet, spray with oil, and bake for about 18–25 minutes, flipping halfway.

Can I prep this ahead of time?

Absolutely. I bread the chicken earlier in the day, refrigerate it, and cook it just before serving. The sauce is best made fresh.

Can I freeze leftovers?

Yes—I freeze just the cooked chicken (without sauce) in airtight bags for up to 2 months. I reheat it in the oven from frozen at 375°F until hot and crisp. The sauce doesn’t freeze well.

What are good side dishes?

I usually serve this with pasta, mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion

This Parmesan-crusted chicken with creamy garlic sauce is my go-to when I want a restaurant-quality meal that’s still easy to make. It delivers cheesy crunch, rich sauce, and endless versatility. I hope it becomes a favorite in your kitchen, just like it did in mine.