This Parmesan Crusted Chicken is the ultimate “fake-out” meal—it looks and tastes like it came from a high-end Italian bistro, but it actually comes together in one pan in about 30 minutes. The chicken stays incredibly juicy under a golden, cheesy crust, and the garlic cream sauce is so good you’ll want to lick the spoon.

Whether you’re looking for a new weeknight staple or a dish to impress guests, this recipe is a guaranteed winner.

  • Prep time: 15 mins
  • Cook time: 15 mins
  • Total time: 30 mins
  • Servings: 4

Why This is the Only Chicken Recipe You’ll Need

Most chicken breast recipes end up dry or bland. We solve that with two secrets:

  1. The Double-Crunch Coating: By mixing freshly grated Parmesan with Panko breadcrumbs, you get a savory, salty “snap” in every bite.
  2. The Pan-Dripping Sauce: We make the sauce in the same skillet used for the chicken. This picks up all those toasted bits of cheese and chicken flavor (the fond), making the garlic sauce exceptionally rich.

Ingredients

The Chicken

  • 4 (6-oz) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour (seasoned with salt and pepper)
  • 2 large eggs, beaten
  • 3/4 cup Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder & 1 tsp Italian seasoning
  • 2 tbsp olive oil and 2 tbsp butter (for frying)

The Creamy Garlic Sauce

  • 1 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth (or dry white wine)
  • 1/4 cup shredded Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Parmesan Crusted Chicken With Creamy Garlic Sauce Step-by-Step Instructions

1. Prep the Chicken

Start by pounding your chicken breasts to an even thickness. This is the most important step for ensuring the chicken cooks through without the outside burning. Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the Panko/Parmesan/spice mixture.

2. The Dredging Process

Dredge each chicken breast in flour (shake off excess), dip in the egg wash, and then press firmly into the Parmesan-Panko mixture until fully coated.

3. Get that Golden Crust

Heat the olive oil and butter in a large skillet over medium heat. Once the butter is shimmering, add the chicken. Cook for 4–5 minutes per side until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil.

4. Make the Magic Sauce

In the same skillet, melt another tablespoon of butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth (or wine) to deglaze the pan, scraping up all the tasty brown bits from the bottom.

5. Simmer and Thicken

Stir in the heavy cream and bring to a gentle simmer. Let it bubble for 3–4 minutes until it starts to thicken. Stir in the remaining Parmesan cheese until smooth.

6. Serve

Place the crispy chicken back into the pan (or pour the sauce over the chicken on individual plates). Garnish with fresh parsley and serve immediately.

What to Serve with This

  • Pasta: Angel hair or linguine is perfect for soaking up that extra garlic sauce.
  • Veggies: Roasted asparagus or steamed broccoli adds a fresh crunch.
  • Low Carb: Serve over zoodles or a bed of sautéed spinach.

Tips for Success (Cook’s Notes)

Pro Tip: Use a block of Parmesan and grate it yourself! The pre-shaken green cans or pre-shredded bags contain anti-clumping agents that prevent the cheese from melting and sticking to the chicken properly.

Keep it Crispy: If you aren’t serving immediately, keep the chicken on a wire rack in a warm oven (200°F). This prevents the bottom from getting soggy while you finish the sauce.

Categorized in:

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