Name: Crispy Parmesan Chicken with a Rich Garlic Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper, to taste; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup grated Parmesan cheese; 1 cup panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese (for sauce); 1/4 teaspoon red pepper flakes (optional); Fresh parsley, chopped (for garnish)

This Crispy Parmesan Chicken with a Rich Garlic Sauce brings together golden, crunchy chicken and a creamy, flavorful garlic sauce that feels indulgent and satisfying. It’s a comforting, restaurant-style dish I like to make when I want something hearty but easy to prepare at home.

Why You’ll Love This Recipe

I love how this recipe creates a perfect balance between crispy texture and rich, garlicky creaminess. It’s easy enough for a weeknight dinner but impressive enough for guests. I don’t need fancy ingredients—just simple pantry staples that come together beautifully. Plus, the garlic sauce alone is something I could eat with a spoon.

Ingredients

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

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese (for sauce)
¼ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

Directions

I start by patting the chicken breasts dry and seasoning them with salt and pepper.
Then, I set up three shallow bowls—one for flour, one for beaten eggs, and one with a mix of panko, Parmesan, garlic powder, and Italian seasoning.
I coat each chicken breast in flour, dip it in the egg, and then press it into the breadcrumb mixture.
I heat olive oil in a large skillet over medium-high heat and cook the chicken for about 4–5 minutes per side until golden and cooked through.
While the chicken cooks, I melt butter in a separate pan and sauté the minced garlic until fragrant.
I add heavy cream, more Parmesan, and optional red pepper flakes to the garlic and let the sauce simmer for a few minutes until it thickens.
I spoon the garlic sauce over the crispy chicken and garnish with chopped parsley before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 25 minutes to cook, so I usually have it ready in around 40 minutes.

Variations

Gluten-free: I swap in gluten-free flour and breadcrumbs for a gluten-free version.
Lighter option: Sometimes I use half-and-half or milk instead of heavy cream to lighten the sauce a bit.
More veggies: I like to stir in spinach, mushrooms, or even sun-dried tomatoes into the sauce for a twist.
Baked version: When I want less oil, I bake the breaded chicken at 400°F for 20–25 minutes instead of frying.
Spicy kick: I increase the red pepper flakes or add a dash of cayenne to the sauce.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken on a baking sheet and warm it in a 350°F oven for about 10 minutes. That way it stays crisp. I avoid microwaving, because the breading tends to get soggy.

FAQs

How do I keep the chicken crispy?

I make sure to serve it right after cooking, and if I reheat it, I use the oven to help it stay crisp.

Can I use chicken thighs instead?

Yes, boneless, skinless thighs work great. I just make sure they reach an internal temperature of 165°F and adjust the cook time accordingly.

Can I make the sauce ahead of time?

Yes, I often make the sauce earlier in the day and reheat it gently on the stove before serving. I stir constantly to keep it smooth.

What sides go well with this chicken?

I like to serve it with mashed potatoes, pasta, steamed vegetables, or a crisp green salad.

Can I freeze the chicken?

I freeze the breaded, uncooked chicken breasts by laying them on a tray to freeze individually, then transferring them to a freezer bag. When ready to cook, I bake them directly from frozen and add a few extra minutes.

Conclusion

This Crispy Parmesan Chicken with a Rich Garlic Sauce is one of my favorite comfort meals. It’s easy to make but feels indulgent and special. The garlic cream sauce ties everything together in the most delicious way. Whether for a quick dinner or when I want to impress, this recipe never lets me down.