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–+ servings
image of realistic top down mise en place shot fresh ingredients arranged on white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight chicken breasts parmesan cheese garlic heavy cream butter flour breadcrumbs onion powder parsley lemon juice chicken thighs half and half
Benjamin

Parmesan Crusted Chicken with Creamy Garlic Sauce

Discover the ultimate comfort food with this Parmesan Crusted Chicken with Creamy Garlic Sauce, where crispy, golden chicken cutlets meet a velvety, flavorful cream sauce that's perfect for a quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Parmesan Crusted Chicken
  • 4 medium chicken breasts sliced horizontally into cutlets
  • ½ cup Parmesan cheese freshly grated
  • ¼ cup Panko breadcrumbs optional, for extra crisp
  • 1 large egg whisked
  • 1 Tbsp flour for dredging
  • 1 tsp paprika or onion powder
  • salt to taste
  • pepper to taste
  • ¼ cup vegetable or olive oil for shallow frying
For the Creamy Garlic Sauce
  • 2 Tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 Tbsp flour all-purpose
  • 1 cup heavy cream
  • ½ cup chicken broth or stock
  • ¼ cup Parmesan cheese grated
  • 1 Tbsp fresh parsley chopped, for garnish
  • ½ tsp lemon juice optional, for brightness

Equipment

  • Large skillet,
  • - Mixing bowls
  • tongs
  • Meat thermometer

Method
 

Prep the Chicken Cutlets
  1. Slice each chicken breast horizontally into thin cutlets. Pat them dry and season with salt and pepper.
  2. In one shallow bowl, add flour and paprika or onion powder. In a second bowl, whisk the egg. In a third bowl, mix Parmesan cheese and Panko breadcrumbs.
  3. Dredge each cutlet in seasoned flour, dip in egg, then press into Parmesan mixture to coat evenly.
  4. Heat oil in a large skillet over medium-high heat. Fry cutlets in batches for 3-4 minutes per side until golden and internal temp reaches 165°F. Remove to a plate.
  5. In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant.
  6. Sprinkle in 1 Tbsp flour and whisk for 1 minute to form a roux.
  7. Whisk in chicken broth and heavy cream. Simmer gently.
  8. Stir in grated Parmesan until melted and sauce thickens. Season with salt, pepper, and optional lemon juice.
  9. Return chicken to skillet to coat in sauce. Garnish with parsley and serve hot.

Nutrition

Calories: 550kcalCarbohydrates: 15gProtein: 45gFat: 35g

Notes

Store chicken and sauce separately in airtight containers in the fridge for 3-4 days. Reheat chicken in oven at 350°F for 8-12 minutes to keep crisp. Reheat sauce on stovetop over low heat. For low-carb, skip breadcrumbs and flour roux.
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