Creamy Parmesan Crusted Chicken with Garlic Sauce
There’s something immediately comforting about a skillet-sizzled chicken breast crusted with golden parmesan and panko, then bathed in a glossy, garlicky cream sauce. Imagine the pop of the crust as you cut a forkful, the warm, nutty parmesan aroma rising, the garlic-forward sauce clinging to each tender bite — creamy, savory, and just a little indulgent. This dish feels like a hug on a plate: rich in texture, bold in flavor, and utterly satisfying.
It’s perfect for a cozy weeknight when you want dinner to feel special without fuss, for an intimate weekend meal, or as a showstopping main for small gatherings. If you like to stretch recipes into other meals, try serving leftovers over pasta or spooning the sauce onto roasted vegetables. For a related pasta-forward serving idea, see this creamy garlic parmesan chicken pasta recipe that pairs beautifully with the same profile.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2 generous servings
- Difficulty Level: Easy–Intermediate
Nutrition Highlights
Nutrition estimates are approximate and based on the ingredient amounts listed; values were calculated from USDA FoodData Central reference values and typical product labels. This recipe yields 2 servings. If you use different portion sizes or brands, numbers will vary.
Estimated per serving (approximate):
- Calories: 1,275 kcal
- Protein: 92 g
- Carbohydrates: 25 g
- Fat: 92 g
- Saturated Fat: ~40 g
- Sodium: variable, typically 900–1,200 mg (depends on broth/cheese salt content)
Notes on the numbers:
- These totals reflect the full-fat heavy cream, butter, cheese, and olive oil in the recipe. To reduce calories and fat, see the “Delicious Variations” section for lower-fat swaps.
- For food-safety guidelines (safe cooking temperature of 165°F for poultry) and trusted nutrition resources, consult USDA/CDC and Mayo Clinic guidance on safe internal temperatures and portioning recommendations.
Why You’ll Love It
- Irresistible flavor: The crunchy, nutty parmesan-panko crust contrasts beautifully with the silky garlic cream sauce. Each bite has texture and depth.
- Comfort-meets-elegance: It tastes like something from a neighborhood bistro but comes together quickly in a single skillet. Perfect for date nights or when you want to impress without hours of prep.
- Family-friendly and adaptable: Kids and adults alike tend to adore the creamy sauce; it pairs well with simple sides and is easy to stretch for feed-a-few dinners.
- Quick satisfaction: From fridge to table in about half an hour — ideal for busy nights when you still want a home-cooked dish.
Method & Process
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup freshly grated parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional ingredients and substitutions:
- For a lighter sauce: substitute half-and-half for heavy cream (thickness will be reduced).
- For gluten-free: use gluten-free panko or crushed gluten-free crackers.
- For lower sodium: use low-sodium chicken broth and reduce added salt.
- Add-ins: sautéed mushrooms, wilted spinach, or sun-dried tomatoes folded into the sauce.
Step-by-step instructions
- Prepare the chicken: Slice each chicken breast in half lengthwise to make thinner cutlets (about 1/2-inch thick). Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Set up dredging stations: In one bowl, beat the 2 large eggs. In another shallow bowl, combine 1 cup freshly grated parmesan cheese with 1 cup panko breadcrumbs. Mix thoroughly.
- Coat the cutlets: Dip each chicken cutlet in the beaten egg, then press both sides into the parmesan-panko mixture until well coated. Shake off any excess.
- Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken and cook 4–5 minutes per side, until golden brown and cooked through. Internal temperature should reach 165°F (74°C). Transfer to a plate and keep warm.
- Build the sauce: In the same skillet, reduce heat slightly and melt 2 tablespoons unsalted butter. Add the minced garlic and sauté until fragrant, about 1–2 minutes — don’t let it brown or it will turn bitter.
- Deglaze and simmer: Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine and scraping up any browned bits from the pan; simmer for 4–5 minutes to thicken slightly.
- Finish: Stir in an extra 2–3 tablespoons parmesan cheese (if desired) and 1 tablespoon fresh thyme leaves. Adjust seasoning to taste with salt and pepper.
- Return and serve: Return chicken to the skillet, spoon the garlic cream sauce over the top, and garnish with extra thyme or parmesan before serving.
Practical tips:
- Avoid overcrowding the skillet when searing—work in batches if needed to keep the crust crisp.
- Don’t overmix the panko + parmesan; a light, even coating gives the best texture.
- Use an instant-read thermometer to check doneness (165°F) rather than cutting into the chicken, which loses juices.
- If sauce is too thin, simmer a bit longer or whisk in a small slurry of 1 teaspoon cornstarch and 1 tablespoon cold water.
Serving Suggestions
- Classic pairing: Serve over buttered egg noodles or creamy mashed potatoes so the sauce can mingle with the starch.
- Lighter greens: Serve atop a bed of baby spinach or arugula dressed lightly with lemon vinaigrette for a fresher contrast.
- Pasta twist: Toss the sauce with your favorite pasta and nestle the crusted chicken on top for a generous, restaurant-style plate (see an inspired pasta pairing in this creamy mustard sauce for chicken write-up that highlights a different creamy approach).
- Sides: Roasted asparagus, sautéed green beans with almonds, or a crisp Caesar salad make excellent companions.
- For brunch-ish comfort: Serve sliced on toasted sourdough with a light poached egg on top for a decadent weekend brunch.
Keeping it Fresh
Safe storage recommendations:
- Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (USDA guidance).
- Refrigeration: Store in an airtight container in the refrigerator for 3–4 days. Reheat gently to prevent drying (oven at 325°F / 160°C or stovetop over low heat with a splash of broth).
- Freezer: For longer storage, freeze portions in airtight, freezer-safe containers or vacuum bags for 2–3 months. Thaw in the refrigerator overnight before reheating.
Insider Secrets
- Cheese choice matters: Use real Parmigiano-Reggiano if you can; it has a drier, nutty profile that binds well to panko and crisps beautifully. Pre-grated parmesan often has anti-caking agents that can affect browning.
- Temperature control: Let the skillet get hot before adding the chicken; a medium-high initial sear ensures a crunchy crust without overcooking the interior.
- Keep crust crisp: After cooking, place finished cutlets on a wire rack rather than directly on a plate to avoid steam-softening the crust.
- Sauce texture tip: If your sauce tastes slightly bland, add a squeeze of lemon or a splash of white wine while deglazing to brighten flavors.
- Spice layering: Add a pinch of smoked paprika or pinch of red pepper flakes to the panko mix for subtle warmth and color.
Creative Twists
- Gluten-free crust: Replace panko with crushed gluten-free crackers or almond flour (for a nuttier crust).
- Lighter version: Swap heavy cream for half-and-half or a mixture of Greek yogurt and a little milk (temper yogurt by whisking with hot sauce before adding to prevent curdling).
- Mushroom & herb: Sauté sliced cremini mushrooms and shallots in the pan before adding cream for an earthy, restaurant-style sauce.
- Vegan take: Use thickly sliced, pressed tofu or cauliflower steaks in place of chicken; coat with a mixture of plant-based parmesan and gluten-free panko and use a cashew cream (soaked cashews blended with water) for the sauce.
- Citrus-Parmesan twist: Add lemon zest to the panko-parmesan mixture for a bright, summery flavor.
Recipe Q&A
Q: Can I make this ahead of time?
A: Yes. Cook the chicken and sauce, then store separately in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens too much.
Q: How can I keep the crust from getting soggy when reheating?
A: Reheat in a low oven (325°F / 160°C) on a wire rack so hot air circulates and prevents steam from softening the crust.
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless thighs are juicier and more forgiving. Reduce cook time slightly and ensure internal temperature reaches 165°F.
Q: What’s a lighter way to enjoy this dish?
A: Use half-and-half instead of heavy cream, reduce butter by half, and increase lemon or fresh herbs to maintain brightness without extra fat.
Q: My sauce separated — how do I fix it?
A: Whisk in a small spoonful of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) over low heat, or finish with a cold pat of butter whisked in off heat to bring it back together.
Conclusion
If you want a dish that reads restaurant-worthy but comes together quickly, this Creamy Parmesan Crusted Chicken with Garlic Sauce is a reliable go-to. It balances crunchy, savory crust with a silky, garlicky sauce — comforting enough for family dinner, elegant enough for company. Try it, tweak it, and share your results with fellow cooks.
For additional inspiration and a variation that highlights similar flavors, check this Creamy Garlic Parmesan Chicken • Salt & Lavender, and for another creamy, comforting take, see this Creamy Garlic Parmesan Chicken | Gimme Delicious.
Print
Creamy Parmesan Crusted Chicken with Garlic Sauce
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: None
Description
A comforting skillet-sizzled chicken breast crusted with golden parmesan and panko, bathed in a glossy, garlicky cream sauce.
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup freshly grated parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Slice each chicken breast in half lengthwise to make thinner cutlets. Season both sides with salt and pepper.
- In one bowl, beat the eggs. In another bowl, combine parmesan cheese with panko breadcrumbs.
- Dip each chicken cutlet in the beaten egg, then press into the parmesan-panko mixture until coated.
- Heat olive oil in a skillet over medium heat. Add chicken and cook for 4-5 minutes per side, until golden brown and cooked through.
- In the same skillet, melt butter. Add minced garlic and sauté until fragrant.
- Pour in chicken broth and heavy cream, stirring and scraping up browned bits. Simmer for 4-5 minutes to thicken.
- Stir in extra parmesan and thyme. Adjust seasoning as needed.
- Return chicken to skillet, spoon sauce over chicken, and garnish with thyme or parmesan before serving.
Notes
To reduce calories and fat, consider using half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 2g
- Sodium: 1100mg
- Fat: 54g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 350mg
