Dinner

Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe

Bylina moretti January 25, 2026January 25, 2026

Introduction

Parmesan Crusted Chicken with Creamy Garlic Sauce is a simple yet elegant dish perfect for a family dinner. The crispy, flavorful chicken pairs beautifully with a rich, garlicky sauce that’s sure to impress without requiring hours in the kitchen.

Four crispy golden brown breaded cutlets are stacked slightly overlapping in the center of a white plate. They have a crunchy texture with dark toasted spots and are topped with a creamy white sauce that spreads thinly over them and pools around the base. Green chopped herbs are sprinkled evenly on the sauce and cutlets, adding a fresh green contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 thin chicken cutlets
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
½ cup grated Parmesan cheese
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
½ cup chicken broth
1 cup heavy cream
¼ cup grated Parmesan (for sauce)
Salt & pepper to taste
Fresh parsley or thyme for garnish

Instructions

Step 1: Season the chicken cutlets with salt and pepper on both sides.
Step 2: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and ½ cup grated Parmesan. Dredge each cutlet in flour, then dip into the eggs, and finally coat with the breadcrumb-Parmesan mixture.
Step 3: Heat olive oil in a large skillet over medium heat. Cook the chicken cutlets for 3 to 4 minutes per side, or until golden brown and crispy. Transfer them to a plate and keep warm.
Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and ¼ cup grated Parmesan. Let the sauce simmer gently until it thickens, about 3 to 5 minutes. Season with salt and pepper to taste.
Step 5: Return the chicken cutlets to the skillet and spoon the creamy garlic sauce over them. Garnish with fresh parsley or thyme.
Step 6: Serve immediately alongside mashed potatoes, pasta, or roasted vegetables for a complete meal.

Tips & Variations

For extra crunch, use panko breadcrumbs instead of regular ones.
Swap heavy cream for half-and-half for a lighter sauce, but expect a thinner consistency.
Add a squeeze of lemon juice to the sauce for a bright, fresh flavor.
Use fresh grated Parmesan for the best flavor and melting quality.
For a gluten-free version, substitute flour and breadcrumbs with gluten-free alternatives.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce’s creaminess and the chicken’s crispness. Avoid microwaving, as it may cause the crust to become soggy.

How to Serve

The image shows three crispy golden-brown fried patties arranged overlapping in the center of a wide, shallow white plate. Each patty is covered with a creamy light beige sauce, speckled with green herbs. More of the same sauce pools around the bottom of the patties on the plate, sprinkled with fresh chopped green herbs, adding a pop of color. The patties have a crunchy texture with some darker browned spots, and the creamy sauce contrasts smoothly against the rough texture of the patties. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use thick chicken breasts instead of thin cutlets?

Yes, but you may need to pound thicker breasts to an even thickness or slice them in half horizontally to ensure even cooking. Cooking time will increase accordingly.

Can I prepare this dish ahead of time?

You can bread the chicken and keep it refrigerated for a few hours before cooking. The sauce is best made fresh, but can be reheated gently before serving.