Parmesan Crusted Chicken with Creamy Garlic Sauce: Crispy, Juicy, and Restaurant-Worthy

1. If using thick chicken breasts, slice into cutlets or pound to an even thickness (about 1/2 inch). This helps them cook evenly.
2. Pat chicken dry and season lightly with salt and pepper.

2) Set up the breading station

1. Plate 1: flour.
2. Bowl: whisk eggs with milk.
3. Plate 2: mix Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.

3) Coat the chicken

1. Dredge chicken in flour (shake off excess).
2. Dip into egg wash.
3. Press firmly into Parmesan breadcrumb mixture until well coated.

4) Pan-fry until golden

1. Heat olive oil (and 1 tbsp butter if using) in a large skillet over medium heat.
2. Cook chicken 4–6 minutes per side (depending on thickness) until golden and cooked through (165°F / 74°C internal temp).
3. Transfer chicken to a plate and tent loosely with foil.

5) Make the creamy garlic sauce

1. Reduce heat to medium-low. Add butter to the same skillet.
2. Add minced garlic and sauté 30–60 seconds until fragrant (don’t brown it).
3. Whisk in flour and cook 30 seconds to remove raw taste.
4. Slowly whisk in chicken broth, then heavy cream, whisking smooth.
5. Season with salt, pepper, and Italian seasoning.
6. Simmer 3–5 minutes until slightly thickened, then whisk in Parmesan.
7. Finish with lemon juice if using.

6) Serve

1. Return chicken to the skillet briefly to coat, or plate chicken and spoon sauce over the top.
2. Garnish with parsley and extra Parmesan.

Serving and Storage:

This dish is incredible served over pasta, mashed potatoes, rice, or with roasted vegetables. The creamy garlic sauce also
tastes amazing with crusty bread.

• Refrigerate: store leftovers in an airtight container up to 3 days.
• Reheat: warm sauce gently on low heat with a splash of broth/cream. Reheat chicken in oven or air fryer to keep it crispy.
• Freezing: not ideal (cream sauce can separate), but chicken alone can be frozen up to 2 months.

Tips:

• Use cutlets: thinner chicken cooks faster and stays juicier.
• Press the crust firmly: helps it stick and crisp up.
• Don’t burn the garlic: low heat keeps the sauce sweet and aromatic, not bitter.
• Keep the chicken crispy: don’t simmer the chicken in sauce too long—spoon sauce over just before serving.
• Balance richness: a small squeeze of lemon makes the sauce taste brighter.

Variations:

• Spicy: add red pepper flakes to the sauce.
• Mushroom: sauté sliced mushrooms before adding garlic.
• Spinach: stir fresh spinach into the sauce until wilted.
• Lighter sauce: use half-and-half and reduce Parmesan slightly.
• Oven-baked: bake breaded chicken at 425°F (220°C) for 18–22 minutes, then make sauce separately.

Conclusion:

Parmesan-crusted chicken with creamy garlic sauce is the perfect mix of crispy and creamy—golden, cheesy crust paired with a
rich sauce that tastes like restaurant comfort food. It’s fast enough for a weeknight but impressive enough for guests, and
once you try it, you’ll want to make that creamy garlic sauce for everything.

FAQ:

Can I use chicken thighs instead of breasts?

Yes. Boneless thighs are juicier and very flavorful. Adjust cooking time as needed.

Why did my crust fall off?

Make sure chicken is dry, shake off excess flour, and press into the Parmesan crumb mixture firmly. Avoid flipping too early.

Can I make this gluten-free?

Yes. Use gluten-free flour and gluten-free breadcrumbs/panko. The sauce can be thickened with cornstarch instead of flour.

How do I thicken the sauce more?

Simmer a bit longer, or add a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and whisk until thick.

What goes best with this dish?

Pasta, mashed potatoes, rice, roasted broccoli, green beans, or a crisp salad all work beautifully.