If you have a craving for something that feels like a special occasion but comes together with everyday ingredients, let me introduce you to the irresistible Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe. This dish marries the crisp, golden crunch of a Parmesan and breadcrumb crust with the rich, velvety allure of a creamy garlic sauce that’s nothing short of dreamy. Each bite offers a harmony of textures and flavors that feels comforting and gourmet all at once, making it an absolute favorite to prepare for family dinners or impressing guests without fuss.
Ingredients You’ll Need
What’s wonderful about this recipe is how it showcases simple, pantry-friendly ingredients that each play a vital role. From the crispy Parmesan crust to the luscious creamy garlic sauce, these ingredients create a perfect balance of taste, texture, and aroma you won’t want to miss.
- 4 boneless, skinless chicken breasts: The tender base that soaks up every flavor beautifully.
- 1/2 cup all-purpose flour: Helps the coating stick and creates a light crust.
- 2 large eggs, beaten: Acts as the glue for the Parmesan and breadcrumb mixture.
- 1 cup grated Parmesan cheese: Adds bold flavor and a crispy golden finish.
- 1/2 cup breadcrumbs (Panko preferred): Panko keeps the crust extra crunchy and light.
- 1 teaspoon garlic powder: Gives a gentle garlic punch baked right into the crust.
- 1 teaspoon Italian seasoning: Brings aromatic herbs to the party for well-rounded flavor.
- 1/4 teaspoon black pepper: Adds a subtle hint of spice.
- 2 tablespoons olive oil: Perfect for frying without overpowering the chicken’s flavor.
- 3 tablespoons unsalted butter: Lends richness to the sauce and helps sauté the garlic.
- 4 garlic cloves, minced: The star in the creamy garlic sauce, infusing every spoonful.
- 2 tablespoons all-purpose flour: Thickens the sauce to a dreamy consistency.
- 1 cup chicken broth: Builds the sauce’s savory base.
- 1 cup heavy cream: Adds decadence and smoothness to the sauce.
- 1/3 cup grated Parmesan cheese: Enhances the sauce with cheesy depth.
- Salt and pepper, to taste: Finishes off the flavors just right.
How to Make Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe
Step 1: Pound the Chicken Evenly
Start by tenderizing your boneless chicken breasts so they’re evenly thick. This helps them cook uniformly and stay juicy inside without drying out. Place each breast between sheets of parchment or plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.
Step 2: Prepare Your Breading Stations
Setting up a three-step dredging system makes breading easy and mess-free. In one shallow bowl, place the flour. In another, beat your eggs until smooth. Lastly, combine the Parmesan cheese, Panko breadcrumbs, garlic powder, Italian seasoning, and black pepper in a third bowl. This flavorful mixture is the heart of the crisp crust.
Step 3: Coat the Chicken
Now, dredge each pounded chicken breast in flour first — this light dusting helps the egg adhere. Next, dip it fully into the beaten eggs, and finally press it into the Parmesan breadcrumb mix, covering every surface. The key here is to be generous and gentle to prevent the coating from falling off while cooking.
Step 4: Cook the Chicken Until Golden
Heat olive oil in a large skillet over medium heat until shimmering. Cook your breaded chicken breasts for about 3 to 4 minutes per side until they develop a golden crust and reach an internal temperature of 165°F. Once cooked, transfer them to a plate and keep warm — you’re almost ready for that dreamy sauce!
Step 5: Build the Creamy Garlic Sauce
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about one minute until fragrant; this step is essential to release that rich garlic aroma that perfectly complements the chicken.
Step 6: Make a Roux and Add Liquids
Whisk in two tablespoons of flour and cook for another minute to form a roux; this acts as a thickening agent for your sauce. Gradually pour in the chicken broth and heavy cream while whisking constantly, ensuring no lumps form. This will gradually thicken into the smooth sauce you are after.
Step 7: Finish the Sauce
Let the sauce simmer for 3 to 5 minutes until it’s thickened to your liking. Stir in the grated Parmesan cheese, which melts beautifully to add cheesy richness, then season with salt and pepper to suit your taste buds.
Step 8: Plate and Serve
Finally, place your golden Parmesan crusted chicken onto plates and generously spoon that luscious creamy garlic sauce over each piece. Every bite will bring a wonderful combination of crispy texture with silky, flavorful sauce—perfection on a plate.
How to Serve Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a pop of color and a mild fresh note that complements the deep flavors. A light sprinkle of extra Parmesan cheese can also add an irresistible finishing touch.
Side Dishes
This dish pairs wonderfully with steamed green beans, roasted asparagus, or sautéed spinach for a vibrant and healthy balance. For carbs, creamy mashed potatoes, garlic buttered noodles, or a simple risotto work beautifully by soaking up every bit of that creamy sauce.
Creative Ways to Present
For a dinner party, consider slicing the chicken into strips and arranging it over a bed of sautéed vegetables, drizzling the creamy garlic sauce artistically. Alternatively, serve with a bright lemon wedge on the side for a zesty brightness that cuts through the richness.
Make Ahead and Storage
Storing Leftovers
You can store cooked Parmesan crusted chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce and chicken separate helps preserve the chicken’s crispiness and maintains sauce freshness.
Freezing
The chicken can be frozen after cooking, but the creamy garlic sauce is best made fresh. If freezing the chicken, wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator for the best texture upon reheating.
Reheating
To reheat, warm the chicken gently in a 350°F oven for about 10 minutes to revive crispiness, and warm the sauce slowly on the stovetop with a splash of cream or broth to loosen it if needed. Avoid microwaving when possible to keep textures intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will bring extra juiciness and flavor, and you can follow the same breading and cooking method. Just adjust cooking time slightly as thighs may take a bit longer.
Is there a substitute for heavy cream in the sauce?
You can use half-and-half or whole milk with a bit of cornstarch to thicken, but the sauce won’t be as rich or velvety. Heavy cream gives the sauce that signature indulgent texture.
How do I make sure the crust stays crispy?
Ensure the chicken pieces aren’t overcrowded in the pan when frying, cook over medium heat, and avoid flipping too often. Also, serve immediately or keep warm on a wire rack instead of stacking them.
Can I make this recipe gluten-free?
Yes! Use gluten-free flour and gluten-free breadcrumbs to replace the all-purpose flour and Panko. Make sure your chicken broth is also gluten-free to keep the sauce safe.
What wine pairs well with Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe?
A crisp Chardonnay complements the creamy garlic sauce nicely, or a light Pinot Grigio brings refreshing acidity to balance the richness of the dish.
Final Thoughts
There is something genuinely special about the Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe that feels both comforting and elevated. The crispy golden crust paired with the silky garlic cream sauce is a dynamic duo that never fails to impress. I hope you’ll give this recipe a try and discover just how effortless it is to create a truly memorable meal right in your own kitchen.
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Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a deliciously crispy and savory dish featuring boneless chicken breasts coated in a flavorful Parmesan and breadcrumb crust, pan-fried to golden perfection, and served with a rich and silky garlic cream sauce. Perfect for a comforting weeknight dinner or special occasion.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Panko preferred)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Pound the chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until they are an even thickness, about 1/2 inch thick. This ensures they cook evenly.
- Bread the chicken: Set up three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, and black pepper. This layering will create a flavorful and crispy crust.
- Coat the chicken: Dredge each chicken breast first in the flour, shaking off excess. Then dip it into the beaten eggs, fully coating it. Finally, press the chicken into the Parmesan breadcrumb mixture, ensuring an even and thorough coating.
- Cook the chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts and cook for 3–4 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and keep warm on a plate.
- Prepare the sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned to avoid bitterness.
- Make a roux: Whisk in 2 tablespoons of flour and continue cooking for 1 minute to eliminate the raw flour taste, stirring constantly to prevent lumps.
- Add liquids and thicken: Gradually whisk in the chicken broth and heavy cream, stirring constantly to combine. Let the sauce simmer gently for 3–5 minutes until it thickens and coats the back of a spoon.
- Finish the sauce: Stir in 1/3 cup grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Serve: Plate the cooked Parmesan crusted chicken breasts and spoon the creamy garlic sauce generously over the top. Pair with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Pounding the chicken breasts to an even thickness ensures they cook evenly and remain juicy.
- Use Panko breadcrumbs for extra crispiness in the crust.
- Do not overheat the garlic when preparing the sauce to avoid a burnt, bitter taste.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may not be as rich or thick.
- Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
