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Parmesan Crusted Chicken with Creamy Garlic Sauce – Easy Family Dinner Recipe

Parmesan Crusted Chicken with Creamy Garlic Sauce

This Parmesan Crusted Chicken is a perfect weeknight dinner, featuring tender, juicy chicken with a crunchy Parmesan and breadcrumb coating. The dish is elevated by a velvety, rich garlic sauce that is simple to prepare. It's a comforting and satisfying meal that feels special without requiring a lot of time or effort.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 thin chicken cutlets (about 1/2-inch thick)
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko works great for extra crispiness)
  • ½ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3-4 garlic cloves, minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese (for the sauce)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or thyme for garnish (optional)

Equipment

  • large skillet
  • Shallow dishes
  • Plate
  • Instant-read thermometer

Method
 

Instructions
  1. Prepare the Chicken: Start by patting your chicken cutlets dry with a paper towel. This is a crucial step to help the coating stick! Season both sides generously with salt and pepper.
  2. Coat the Cutlets: Working with one cutlet at a time, dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, letting the excess drip off. Finally, press it firmly into the breadcrumb-Parmesan mixture, ensuring it's completely coated on both sides. Set the coated cutlets aside on a clean plate.
  3. Pan-Fry the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan. Be sure not to overcrowd it; cook in batches if needed. Cook for about 3-4 minutes per side, until the crust is a deep golden brown and the chicken is cooked through. Transfer the cooked chicken to a plate and set aside.
  4. Make the Creamy Garlic Sauce: In the same skillet (don't wipe it out!), reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 30-60 seconds, until it's fragrant. Be careful not to let it burn.
  5. Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom—that's where the flavor is! Let it simmer for a minute, then stir in the heavy cream and the ¼ cup of Parmesan cheese.
  6. Thicken and Season: Continue to simmer the sauce, stirring occasionally, until it has thickened enough to coat the back of a spoon, about 3-4 minutes. Season with salt and pepper to taste.
  7. Combine and Serve: Return the Parmesan crusted chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the top of the chicken. Let it warm through for a minute, garnish with fresh parsley or thyme, and serve immediately.

Notes

For the best results, use thin chicken cutlets pounded to an even thickness. Freshly grated Parmesan cheese is recommended for a smoother sauce and better crust. To keep the breading crispy, serve the dish immediately after returning the chicken to the sauce and warming through. If you have leftovers, store the chicken and sauce separately.