This Parmesan Crusted Chicken with Creamy Garlic Sauce is a restaurant-worthy dish you can easily make at home.
Crispy parmesan and panko coating, juicy chicken, and a luscious garlic cream sauce come together for an unforgettable dinner that’s both comforting and elegant.
Why You’ll Love This Parmesan Crusted Chicken
Crispy and Flavorful: Parmesan and panko create the perfect golden crust.
Rich and Creamy Sauce: Garlicky, buttery, and perfectly smooth.
Quick and Easy: Ready in about 30 minutes.
Family Favorite: Kid-friendly and fancy enough for guests.
Customizable: Adjust for gluten-free, keto, or dairy-free needs.
What You’ll Need (Ingredient Highlights)
Chicken Breasts: Boneless and skinless, pounded for even cooking.
Parmesan Cheese: Freshly grated for the crispiest crust.
Panko Bread Crumbs: For extra crunch.
Eggs: Help the coating adhere.
Heavy Cream: For a rich, silky sauce.
Garlic: Fresh cloves bring bold flavor.
Italian Seasoning: A simple blend to elevate taste.
Olive Oil and Butter: For browning and richness.
Baby Spinach (optional): For a nutritious addition to the sauce.
Pro Tips Before You Start
Pound Chicken Evenly: Ensures even cooking and juicier results.
Use Fresh Parmesan: Pre-shredded often has anti-caking agents that affect texture.
Fry in Batches: Don’t overcrowd the pan to maintain a crispy crust.
Deglaze the Pan: Use a bit of broth if needed to lift flavorful bits into the sauce.
Simmer Sauce Gently: Avoid boiling to keep the cream smooth.
How to Make Parmesan Crusted Chicken with Creamy Garlic Sauce
Step 1: Prep the Chicken
Pound chicken breasts to even thickness.
Season lightly with salt and pepper.
Step 2: Set Up Dredging Stations
In one shallow bowl, beat the eggs.
In another, mix panko, parmesan, and Italian seasoning.
Step 3: Coat and Cook Chicken
Dip each chicken piece in egg, then press into the panko-parmesan mixture to coat thoroughly.
Heat oil and butter in a large skillet over medium heat.
Cook chicken 4–5 minutes per side until golden and cooked through.
Transfer to a plate and keep warm.
Step 4: Make the Creamy Garlic Sauce
In the same skillet, add minced garlic and cook briefly until fragrant.
Add heavy cream and bring to a gentle simmer.
Stir and cook until slightly thickened, about 2–3 minutes.
Add spinach if using and cook until wilted.
Step 5: Combine and Serve
Return chicken to the skillet to coat with sauce or drizzle sauce over plated chicken. Serve hot.
What to Serve It With
Roasted garlic mashed potatoes
Buttered pasta or ravioli
Steamed or roasted vegetables
Garlic bread
Simple green salad with lemon vinaigrette
Variations / Substitutions
Keto Version: Use crushed pork rinds instead of panko.
Gluten-Free: Use gluten-free panko or almond flour.
Dairy-Free: Use dairy-free parmesan and coconut cream for the sauce.
Extra Herby: Add chopped fresh basil or parsley to the sauce.
Add a Zesty Kick: Stir a splash of lemon juice into the sauce.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken without sauce for up to 2 months.
Reheating: Reheat in a skillet over low heat with a splash of cream or in the oven at 325°F.
Tip: Keep sauce separate when storing for the best texture.
FAQs
Can I bake the chicken instead of frying?
Yes! Bake at 400°F for 20–25 minutes until golden and cooked through.
How do I know when the chicken is done?
Internal temperature should reach 165°F (74°C).
Can I use chicken thighs?
Absolutely! Adjust cooking time as needed.
How thick should the sauce be?
It should lightly coat the back of a spoon but still pour easily.
Can I make the sauce ahead of time?
Best made fresh, but you can prep ingredients ahead for quick cooking.
Final Thoughts
Parmesan Crusted Chicken with Creamy Garlic Sauce brings crispy, juicy chicken and a rich, savory sauce together for the ultimate comfort meal.
It’s simple enough for a weeknight but impressive enough for guests.
One bite, and you’ll add it to your regular dinner rotation!
Parmesan Crusted Chicken with Creamy Garlic Sauce
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup grated parmesan cheese
- 1/2 cup panko bread crumbs
- 2 teaspoons Italian seasoning
- 2 large eggs beaten
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup baby spinach optional
- Salt and pepper to taste
Instructions
- Pound chicken to even thickness and season.
- Set up egg and panko-parmesan dredging stations.
- Coat chicken and cook in oil and butter until golden.
- Remove chicken. Add garlic, then cream to skillet; simmer until thickened.
- Stir in spinach if using.
- See full steps with tips & photos → https://mischacrossing.com/parmesan-crusted-chicken-with-creamy-garlic-sauce/
Notes
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- Serve with pasta, mashed potatoes, or roasted vegetables.
- Use fresh grated parmesan for best texture and taste.
