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Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe

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★★★★★

4.9 from 77 reviews

This Parmesan Crusted Chicken with Creamy Garlic Sauce is a delicious and easy family dinner recipe featuring tender chicken cutlets coated in a crispy Parmesan breadcrumb crust, pan-fried to golden perfection, and topped with a rich, creamy garlic sauce. Perfectly balanced with savory flavors and an indulgent creamy finish, it’s a comforting meal that pairs wonderfully with mashed potatoes, pasta, or roasted vegetables.

Ingredients

Scale

For the Chicken:

  • 4 thin chicken cutlets
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • ½ cup grated Parmesan cheese
  • Salt & pepper to taste

For Cooking:

  • 2 tbsp olive oil
  • 2 tbsp butter

For the Creamy Garlic Sauce:

  • 3 garlic cloves, minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese (for sauce)
  • Salt & pepper to taste

For Garnish:

  • Fresh parsley or thyme

Instructions

  1. Prepare Chicken: Season the thin chicken cutlets on both sides with salt and pepper to taste, ensuring they have a light, even coating of seasoning.
  2. Coat Cutlets: Set up a dredging station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese. First dredge each cutlet in the flour, shaking off any excess. Next, dip the floured cutlet into the beaten eggs. Finally, press each cutlet into the breadcrumb-Parmesan mixture to achieve a thorough and even coating.
  3. Pan-Fry: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the coated chicken cutlets and cook for 3 to 4 minutes on each side until the crust is golden brown and crispy and the chicken is cooked through. Transfer the cooked chicken to a plate and keep warm.
  4. Make Sauce: In the same skillet, reduce heat to medium-low and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic. Stir in the chicken broth, heavy cream, and ¼ cup of grated Parmesan cheese. Simmer the sauce gently until it thickens slightly, about 3 to 5 minutes. Taste and season with salt and pepper as needed.
  5. Combine: Return the cooked chicken cutlets to the skillet, spooning the creamy garlic sauce over them to coat evenly. Let the chicken warm in the sauce for a minute or two. Garnish with freshly chopped parsley or thyme before serving.
  6. Serve: Serve the Parmesan crusted chicken with creamy garlic sauce alongside mashed potatoes, pasta, or roasted vegetables for a complete and satisfying meal.

Notes

  • For thinner chicken cutlets, pound thicker chicken breasts to even thickness before seasoning.
  • Use fresh grated Parmesan for best flavor and texture in both crust and sauce.
  • Cook chicken over medium heat to prevent burning the crust while ensuring the chicken cooks fully.
  • Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently.
  • Substitute chicken broth with vegetable broth for a lighter sauce.
  • For a lower fat option, substitute heavy cream with half-and-half, though sauce will be less thick and creamy.

Keywords: Parmesan Crusted Chicken, Creamy Garlic Sauce, Chicken Cutlets, Easy Family Dinner, Pan-Fried Chicken, Comfort Food

Find it online: https://foodbylina.com/parmesan-crusted-chicken-with-creamy-garlic-sauce-recipe/