Dish Snapshot
A warm, crusted chicken cutlet sizzling in the pan fills the kitchen with the nutty, salty perfume of freshly grated Parmesan. When you spoon a glossy garlic-parmesan cream sauce over the golden crust, the contrast between the crunchy exterior and the silky sauce is immediate: crisp, savory, and deeply comforting. Each bite offers a symphony of textures — the initial crack of the crust, the tender, juicy chicken beneath, and the luxuriously smooth sauce that coats your palate with garlicky richness. This is the kind of dish that makes people close their eyes for a second and smile.
Serve this for a cozy family dinner, an elevated weeknight meal, or when you want to impress guests without spending hours in the kitchen. It works beautifully for holiday gatherings when you want something indulgent but reliably simple. If you enjoy creamy Parmesan recipes, you might also like this baked Caesar chicken with creamy Parmesan sauce for a different take on the same flavor family: baked Caesar chicken with creamy Parmesan sauce.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Moderate
Nutrition Highlights
Below is an approximate per-serving nutritional breakdown for one portion (1 of 4) of Creamy Parmesan Crusted Chicken with Garlic Sauce. These estimates are calculated using common nutrition data sources (USDA FoodData Central values and aggregated nutrient data) and rounded for clarity. Individual results will vary based on exact brands, chicken weight, and cooking losses.
Per serving (approximate):
- Calories: 700 kcal
- Protein: 50 g
- Carbohydrates: 13 g
- Fat: 48 g
- Saturated Fat: ~22 g
- Cholesterol: ~260 mg
- Sodium: variable (depends on added salt and parmesan; ~700–900 mg as a rough estimate)
- Fiber: <1 g
Notes: These values are estimates based on USDA and nutrition databases (USDA FoodData Central). For precise medical or dietary guidance, consult your healthcare provider or a registered dietitian and reference government databases such as the USDA FoodData Central or guidance from Mayo Clinic.
Perfect For…
This recipe excels when you want comfort with a touch of elegance. It’s perfect for:
- Weeknight dinners when you want a satisfying meal on the table in under 40 minutes.
- Casual dinner parties — it looks and tastes finished and impressive without last-minute fuss.
- Cozy autumn or winter meals, when the creamy garlic sauce feels particularly warming.
- Anyone seeking a protein-forward entrée with classic Italian flavors.
It’s also a great dish to anchor a family-style meal where sides can be mixed and matched.
How to Make Creamy Parmesan Crusted Chicken with Garlic Sauce
Ingredients
- 2 large boneless skinless chicken breasts (about 1 to 1¼ pounds total)
- 1 cup freshly grated Parmesan cheese (about 100 g)
- 1 cup panko breadcrumbs (about 60 g)
- 2 large eggs
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream (240 ml)
- 1/2 cup chicken broth (120 ml)
- 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional ingredients and substitutions
- For a lighter sauce: use half-and-half instead of heavy cream (sauce will be thinner).
- Gluten-free: swap panko for gluten-free breadcrumbs.
- Vegetarian alternative: use breaded seitan or firm tofu cutlets and vegetable broth.
- Extra herb flavor: add a tablespoon chopped fresh parsley or basil at the end.
- Lemon brightness: finish with a teaspoon of lemon juice to cut richness.
Step-by-step instructions
- Prepare the chicken: Slice each chicken breast in half lengthwise to make thinner cutlets (you should end up with 4 cutlets). Pat dry with paper towels and season both sides with salt and pepper.
- Set up dredging stations: In one shallow bowl, beat the 2 eggs. In another shallow bowl, combine the Parmesan cheese and panko breadcrumbs.
- Coat the chicken: Dip each chicken cutlet in the beaten eggs, allowing excess to drip off, then press each side into the Parmesan-panko mixture until well coated.
- Sear the cutlets: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the coated chicken cutlets and cook 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked cutlets to a plate and keep warm.
- Garlic and butter base: In the same skillet, reduce heat to medium-low and melt the 2 tablespoons unsalted butter. Add the minced garlic and sauté until fragrant, about 1–2 minutes — don’t let it brown.
- Build the sauce: Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the pan. Let the sauce simmer 4–5 minutes to thicken slightly.
- Finish the sauce: Stir in an extra 2–3 tablespoons grated Parmesan and the fresh thyme. Taste and adjust seasoning with salt and pepper as needed.
- Reunite chicken and sauce: Return the chicken cutlets to the skillet and spoon sauce over them. Cook together for 1–2 minutes so the cutlets absorb a bit of sauce. Garnish with more thyme or Parmesan before serving.
Practical tips
- Pound thicker areas of the breast gently to an even thickness for uniform cooking.
- Avoid overmixing the panko mixture; you want light, even coverage.
- If the sauce becomes too thick, thin with a splash of chicken broth or water.
- Use an instant-read thermometer to check doneness: 165°F (74°C) in the thickest part of the cutlet.
- If your skillet is small, keep cooked cutlets warm on a baking sheet in a 200°F oven while finishing the sauce.
Serving Suggestions
- Classic pairing: Serve over warm fettuccine, spaghetti, or creamy mashed potatoes to soak up the garlic sauce.
- Lighter sides: Plate with steamed green beans, roasted Brussels sprouts, or a crisp green salad to balance richness.
- For a low-carb plate: Serve alongside cauliflower mash or sautéed spinach.
- Bread option: Offer slices of crusty bread to mop up sauce.
- Brunch twist: Slice thin and serve on toasted English muffins with a soft-poached egg for an indulgent brunch.
- For a crunchier experience, consider a side of roasted, seasoned potatoes or a simple arugula salad with lemon vinaigrette for contrast — or try the crunchy variation linked below for inspiration: creamy crunchy garlic Parmesan chicken.
How to Store
- Room temperature: Do not leave perishable cooked chicken out at room temperature for more than 2 hours (1 hour if above 90°F / 32°C).
- Refrigeration: Store cooled leftovers in an airtight container for 3–4 days. Reheat gently in a low oven (300°F / 150°C) or in a skillet, adding a splash of broth or cream to revive the sauce.
- Freezer: Freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: the sauce may separate slightly after freezing; whisking and gentle reheating usually restores texture.
Chef’s Advice
- Use freshly grated Parmesan: pre-grated cheese often contains anti-caking agents and won’t brown or melt as smoothly.
- For the crispiest crust, use panko and press the mixture gently but firmly onto the egg-dipped chicken.
- Control heat: cook on medium to ensure the crust browns without burning before the chicken cooks through.
- Let the pan bits (fond) remain in the skillet — these add deep flavor to the sauce when deglazed with broth.
- If you want a lighter finish, swap half the cream for low-sodium chicken stock and finish with a small pat of butter for shine.
Fun Flavor Ideas
- Lemon-Herb: Add 1 teaspoon lemon zest to the breadcrumb mixture and finish the sauce with 1 tablespoon lemon juice for brighter notes.
- Mushroom & Marsala: Sauté sliced mushrooms after the garlic, deglaze with 1/4 cup Marsala wine, then add broth and cream for an earthy variation.
- Sun-dried Tomato & Basil: Fold chopped sun-dried tomatoes and fresh basil into the sauce for a Mediterranean twist.
- Gluten-free/Low-carb: Use almond flour mixed with grated Parmesan instead of panko for a low-carb crust.
- Smoky spice: Add 1/2 teaspoon smoked paprika to the breadcrumb mix for a subtle smoky warmth.
Recipe Q&A
Q: Can I make this with skin-on chicken?
A: You can, but remove the skin before coating so the crust adheres properly. Alternatively, use boneless skinless breasts for the best crust-to-meat contact.
Q: My crust softens under the sauce — how can I keep it crispy?
A: Spoon sauce mostly around the chicken rather than directly on top until just before serving. Serve immediately after saucing. A quick broil (1–2 minutes) after saucing can help re-crisp, but watch closely.
Q: How can I reduce the calories and fat?
A: Swap heavy cream for half-and-half or a mixture of milk and a small amount of cornstarch to thicken. Use less butter and reduce oil for searing.
Q: Is this freezer-friendly?
A: Yes — freeze cooked chicken and sauce together in an airtight container for up to 2 months. Thaw overnight and reheat gently; the sauce may separate slightly, so whisk and reheat slowly.
Q: What’s the best way to reheat leftovers?
A: Reheat in a low oven (300°F / 150°C) covered, or gently in a skillet with a splash of broth or cream to loosen the sauce.
Conclusion
This Creamy Parmesan Crusted Chicken with Garlic Sauce is a crowd-pleasing, textural delight: crispy crust, tender chicken, and a sauce that feels indulgent yet straightforward to prepare. Make it for a weeknight that needs an upgrade or for a dinner where you want big flavor without the stress. If you’d like other inspirations in this creamy garlic-Parmesan family, see this recipe with a slightly different technique and flavor profile at Creamy Garlic Parmesan Chicken – Salt & Lavender, and for another popular home-cook version check out Creamy Garlic Parmesan Chicken | Gimme Delicious.
If you make this, I’d love to hear how you served it — leave a comment or share a photo so we can celebrate your version together. Enjoy!
Print
Creamy Parmesan Crusted Chicken with Garlic Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting dish featuring crispy chicken cutlets topped with a rich garlic-parmesan cream sauce, perfect for family dinners or entertaining guests.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 to 1¼ pounds total)
- 1 cup freshly grated Parmesan cheese (about 100 g)
- 1 cup panko breadcrumbs (about 60 g)
- 2 large eggs
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream (240 ml)
- 1/2 cup chicken broth (120 ml)
- 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Slice each chicken breast in half lengthwise to make thinner cutlets and pat dry with paper towels. Season with salt and pepper.
- In one shallow bowl, beat the eggs. In another bowl, combine Parmesan cheese and panko breadcrumbs.
- Dip chicken cutlets in eggs, letting excess drip off, then coat in the Parmesan-panko mixture.
- Heat olive oil in a skillet over medium heat. Cook coated chicken cutlets for 4–5 minutes on each side until golden brown and cooked through, then transfer to a plate.
- In the same skillet, melt butter and sauté minced garlic until fragrant (about 1–2 minutes).
- Add chicken broth and heavy cream, stirring to combine and scraping the pan. Simmer sauce for 4–5 minutes to thicken slightly.
- Stir in additional Parmesan and thyme; season with salt and pepper to taste.
- Return chicken cutlets to the skillet and spoon sauce over them, cooking together for 1–2 minutes.
Notes
For lighter sauce, substitute half-and-half for heavy cream. For gluten-free, use gluten-free breadcrumbs. Enhance with extra herbs or lemon juice if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 1g
- Sodium: 800mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 50g
- Cholesterol: 260mg
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