Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a quick and delicious family dinner that features tender chicken cutlets coated in a crispy Parmesan breadcrumb crust, pan-fried to golden perfection, and served with a rich, garlicky cream sauce. Perfectly balanced flavors and simple ingredients make this recipe a crowd-pleaser that can be paired with mashed potatoes, pasta, or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Scale
Chicken Cutlets
- 4 thin chicken cutlets
- Salt & pepper to taste
Coating
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
Cooking Fat
- 2 tbsp olive oil
- 2 tbsp butter
Creamy Garlic Sauce
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese (for sauce)
Garnish
- Fresh parsley or thyme for garnish
Instructions
- Prepare Chicken: Season both sides of the thin chicken cutlets evenly with salt and pepper to enhance their flavor before coating.
- Coat Cutlets: First, dredge each chicken cutlet in all-purpose flour to create a base layer. Then dip the floured cutlets into the beaten eggs, ensuring they are fully coated. Finally, press the cutlets into a mixture of breadcrumbs and grated Parmesan cheese until covered evenly on both sides.
- Pan-Fry: Heat the olive oil in a skillet over medium heat. Once hot, add the coated chicken cutlets and cook for 3 to 4 minutes on each side, or until they are golden brown and have a crisp crumbly crust. Remove the chicken from the skillet and set aside on a plate to rest.
- Make Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth, followed by the heavy cream and ¼ cup grated Parmesan cheese. Stir continuously and let the sauce simmer until it thickens to a creamy consistency. Season with salt and pepper to taste.
- Combine: Return the cooked chicken cutlets to the skillet with the creamy garlic sauce. Spoon the sauce generously over the chicken to fully coat. Allow the chicken to warm in the sauce for a minute or two.
- Serve: Transfer the Parmesan crusted chicken with creamy garlic sauce to serving plates. Garnish with freshly chopped parsley or thyme for a burst of freshness. This dish pairs beautifully with mashed potatoes, pasta, or roasted vegetables for a hearty meal.
Notes
- Using thin chicken cutlets helps the chicken cook evenly and quickly while keeping the crust crispy.
- For extra flavor, you can add a pinch of Italian seasoning to the breadcrumb mixture.
- If you want a lighter sauce, substitute half-and-half for heavy cream, but the sauce won’t be as rich.
- Make sure the pan is hot enough before frying to ensure a crispy crust.
- To keep the chicken warm while making the sauce, place it on a plate in a warm oven set to low heat.
Keywords: Parmesan Crusted Chicken, Creamy Garlic Sauce, Easy Family Dinner, Chicken Cutlets, Pan-Fried Chicken
