Creamy Parmesan Crusted Chicken with Garlic Sauce

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Golden-crusted, tender chicken breasts coated in a savory parmesan crust meet a velvety garlic cream sauce in this irresistible comfort dish. The chicken is pan-fried to achieve a crisp exterior while remaining juicy inside, and the rich garlic-infused sauce brings everything together with buttery elegance. It’s the kind of meal that tastes like it took hours to prepare but comes together surprisingly fast.

Perfect for a cozy dinner at home or an impressive yet simple dish to serve guests, this recipe hits every note—crispy, creamy, flavorful, and deeply satisfying. Pair it with mashed potatoes, pasta, or a fresh green salad for a full meal that will have everyone going back for seconds.

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Why You’ll Love This Creamy Parmesan Crusted Chicken with Garlic Sauce

• Crispy parmesan coating adds a flavorful texture that locks in moisture
• The garlic cream sauce is luxuriously rich without being too heavy
• Quick enough for a weeknight dinner but elegant enough for entertaining
• Pairs well with a variety of sides, making it incredibly versatile
• Family-friendly and picky-eater approved

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Preparation Phase & Tools to Use

To make this dish shine, the right tools make a noticeable difference:

• Heavy Skillet (preferably cast iron or stainless steel): Ensures even browning and crispy texture.
• Tongs: Great for flipping the chicken without damaging the crust.
• Meat Tenderizer or Rolling Pin: For pounding the chicken evenly for consistent cooking.
• Mixing Bowls: Needed for your breading station and sauce prep.
• Whisk: Essential for a smooth, lump-free garlic cream sauce.
• Instant-Read Thermometer: Helpful to ensure your chicken reaches the safe internal temperature of 165°F without overcooking.

These tools not only improve efficiency but also elevate the final texture and presentation of the dish.

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Preparation Tips

To get the best out of this recipe, make sure to use thin, evenly pounded chicken breasts. This ensures fast, even cooking and helps the crust adhere better. When breading, press the parmesan mixture firmly onto the chicken for that crisp, golden seal. Let the cooked chicken rest briefly before slicing to retain its juices. For the sauce, cook your garlic on medium heat to avoid burning and creating a bitter taste. Lastly, don’t rush the sauce; let it simmer and thicken naturally to develop the best flavor and creamy consistency.

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Ingredients for this Creamy Parmesan Crusted Chicken with Garlic Sauce

For the Chicken:

• 2 large boneless, skinless chicken breasts (sliced horizontally for thinner cutlets or pounded thin)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 1/2 cup breadcrumbs (Panko or Italian-style for extra crunch)
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 large eggs (beaten)
• 1/4 cup all-purpose flour (for dredging)
• 3 tbsp olive oil (for frying)
• 1 tbsp unsalted butter (for flavor and browning)

For the Garlic Cream Sauce:

• 2 tbsp unsalted butter
• 4 cloves garlic (minced or finely grated)
• 1 tbsp all-purpose flour
• 1 cup heavy cream (room temperature)
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried Italian herbs or thyme (optional)
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

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Step 1: Prepare the Chicken

Pat your chicken breasts dry and cut them in half horizontally to create thinner cutlets. Alternatively, pound them to about 1/2 inch thickness for even cooking. Season both sides lightly with salt and pepper.

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Step 2: Set Up Breading Station

Prepare three shallow bowls:

1. One with flour.
2. One with beaten eggs.
3. One with a mixture of grated Parmesan, breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.

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Step 3: Bread the Chicken

Dredge each piece of chicken in flour, shaking off the excess. Dip into the beaten eggs, and then press firmly into the Parmesan-breadcrumb mixture to ensure a good, even coating. Place on a plate and let rest for a few minutes to help the coating stick.

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Step 4: Pan-Fry the Chicken

Heat olive oil and 1 tbsp butter in a heavy skillet over medium heat. Once hot, add chicken cutlets (do not overcrowd) and cook for 4–5 minutes per side or until golden brown and internal temp reaches 165°F. Set aside and keep warm.

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Step 5: Make the Garlic Cream Sauce

In the same pan, reduce heat slightly and melt 2 tbsp butter. Add the minced garlic and cook for 1–2 minutes until fragrant (don’t burn it!). Stir in 1 tbsp flour and cook for 30 seconds to form a roux.

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Step 6: Add Cream and Broth

Slowly whisk in the heavy cream and chicken broth. Simmer for 4–5 minutes until the sauce thickens. Stir in Parmesan cheese and dried herbs if using. Season with salt and pepper to taste.

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Step 7: Serve

Return chicken to the pan or plate it and spoon the garlic cream sauce generously over the top. Garnish with chopped fresh parsley and serve immediately with your choice of sides.

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Notes

This dish thrives on balance—crispy exterior, tender meat, and a luxuriously smooth sauce. Make sure not to overcrowd the pan while frying; doing so will lower the oil temperature and lead to a soggy crust. The sauce thickens more as it cools, so serve it immediately for the best texture. If you’d like to add a kick, a pinch of crushed red pepper flakes goes great in the garlic cream sauce.

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Watch Out for These Mistakes While Cooking

• Skipping the pounding step: Uneven chicken thickness leads to uneven cooking.
• Using pre-shredded Parmesan: It doesn’t melt as well and can make the crust gritty. Use freshly grated cheese.
• Overheating the garlic: Burnt garlic makes the sauce bitter. Cook it gently.
• Adding cold cream to the pan: Always let it come to room temperature or warm it slightly to avoid curdling.
• Not letting the chicken rest: Cutting into it too soon can release all the juices.

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Storage Instructions

Allow leftovers to cool completely, then transfer them into airtight containers. Store in the refrigerator for up to 3 days. For reheating, use a skillet over low heat to crisp the chicken again, or reheat gently in the oven at 350°F. Avoid microwaving if possible, as it can make the crust soggy and the sauce separate. Freeze without the sauce for up to 2 months, and prepare a fresh batch of sauce when serving.

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Estimated Nutrition

(Per serving, assuming this recipe yields 4 servings)

• Calories: 510
• Protein: 39g
• Carbohydrates: 14g
• Fat: 34g
• Saturated Fat: 16g
• Cholesterol: 160mg
• Sodium: 590mg
• Sugar: 1g
• Fiber: 1g

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and will be juicier, but they may take a bit longer to cook.

What kind of Parmesan works best?

Freshly grated Parmigiano-Reggiano melts beautifully and provides the best flavor and texture.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free breadcrumbs and flour, and double-check your broth for gluten-free certification.

Is this dish spicy?

No, it’s creamy and savory. But you can add chili flakes to the sauce for some heat.

How do I make the sauce thicker?

Let it simmer longer or add a touch more flour during the roux stage. It will also thicken more as it cools.

Can I double the sauce for pasta?

Yes! This garlic cream sauce pairs beautifully with fettuccine or penne. Just double the sauce ingredients.

What sides go well with this?

Mashed potatoes, pasta, roasted veggies, or even rice work wonderfully.

Can I prepare this in advance?

You can prep the chicken and sauce separately, then cook and combine them just before serving for the best texture.

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Conclusion

Creamy Parmesan Crusted Chicken with Garlic Sauce is the kind of dish that effortlessly bridges comfort and elegance. From the crisp, cheesy coating on the chicken to the rich and aromatic garlic cream sauce, every bite offers warmth and indulgence. Whether it becomes your new go-to weeknight meal or the star of your next dinner gathering, this recipe is bound to earn rave reviews at the table.

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