This Parmesan Crusted Chicken with Creamy Garlic Sauce is the kind of comforting dinner I turn to when I want something hearty, flavorful, and satisfying. Tender chicken breasts are coated in a crispy, cheesy crust, pan-fried to golden perfection, and then drenched in a rich, garlicky cream sauce that pulls the whole dish together. It’s indulgent without being too fussy — and trust me, it’s hard not to go back for seconds.

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between texture and flavor. The crispy Parmesan coating delivers a savory crunch, while the creamy garlic sauce wraps the chicken in a velvety finish that’s impossible to resist. Whether I’m serving this for a weeknight dinner or impressing guests on the weekend, it always hits the mark. The ingredients are simple, the method is straightforward, and the results? Absolutely restaurant-worthy.

Ingredients

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

4 boneless, skinless chicken breasts (about 1.2 kg)
Salt and freshly ground black pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
1 cup grated Parmesan cheese (divided)
1 cup breadcrumbs (Panko or regular)
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth or white wine
1 teaspoon Italian seasoning or dried herbs (basil, oregano mix)
Optional: chopped fresh parsley for garnish

Directions

I start by pounding the chicken breasts to an even thickness so they cook evenly, then season both sides with salt and pepper.
I set up a dredging station with three shallow dishes: one for flour, one for the beaten eggs, and one for a mix of breadcrumbs and half of the Parmesan.
Each chicken breast gets a light coat of flour, then a dip into the egg, and finally a press into the breadcrumb-Parmesan mix to coat thoroughly.
I heat olive oil and butter in a large skillet over medium heat and fry the chicken breasts for about 4–5 minutes per side, until they’re golden and cooked through. Then I remove them and set them aside.
In the same pan, I sauté the minced garlic for about 30 seconds, then deglaze the pan with chicken broth or white wine, scraping up all the delicious browned bits.
I pour in the cream, stir in the remaining Parmesan cheese and Italian seasoning, and let it simmer until it thickens to my liking.
I return the chicken to the pan, spoon some sauce over the top, and let it warm through for another minute or two.
I finish with a sprinkle of chopped parsley and serve the chicken hot — usually with pasta or roasted veggies.

Servings and timing

Yield: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

When I want to change things up, I sometimes swap out the breadcrumbs for crushed crackers or even crushed flatbread for a different texture. I’ve also made a spicier version by adding red pepper flakes to the sauce or mixing a bit of paprika into the breadcrumb coating. And when I’m avoiding heavy cream, I’ve used half-and-half or evaporated milk as a lighter alternative.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken gently in a skillet over low heat to prevent the sauce from breaking. If the sauce gets too thick, I just add a splash of broth or water to loosen it up. I avoid microwaving since it can make the crust soggy and the sauce separate.

FAQs

What can I serve with Parmesan Crusted Chicken?

I usually serve this dish with pasta, mashed potatoes, rice, or even roasted vegetables. Anything that can soak up that creamy garlic sauce works beautifully.

Can I make this ahead of time?

Yes, I often prep the chicken earlier in the day and refrigerate it uncooked. Then, I just cook and make the sauce fresh when I’m ready to serve.

Can I use chicken thighs instead of breasts?

Absolutely. I like using boneless, skinless thighs for extra juiciness. Just keep in mind they might take a minute or two longer to cook.

What if I don’t have heavy cream?

I’ve successfully used half-and-half or even a mix of milk and a bit of cream cheese when I’m out of heavy cream. The sauce will be a bit lighter but still creamy.

How do I know when the chicken is done?

I make sure the internal temperature hits 74°C (165°F) using a meat thermometer, and I check that the juices run clear when sliced.

Conclusion

This Parmesan Crusted Chicken with Creamy Garlic Sauce is one of those recipes I always come back to. It’s rich, flavorful, and feels like something from a fancy restaurant — but I can whip it up in under an hour. Whether I’m cooking for family or just indulging myself, it’s the kind of dish that never disappoints.