Parmesan Crusted Chicken with Creamy Garlic Sauce

Imagine the sizzle of a golden crust hitting a hot skillet, the air filling with the nutty perfume of toasted Parmesan and warm garlic. Each bite gives a satisfying crunch that yields to tender, juicy chicken bathed in a silky, garlicky cream sauce — a harmony of textures and flavors that feels both indulgent and comforting. This dish has the power to lift a weeknight dinner into something special or to anchor a small gathering with elegance and ease. Whether you’re craving cozy comfort on a rainy evening or need a show-stopping main for dinner guests, this recipe delivers.

If you want a close relative of this preparation with slightly different technique and tips, check my in-depth creamy Parmesan-crusted chicken guide for extra notes and photos.

At a Glance

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 4 people
Difficulty Level: Easy–Intermediate

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). These values are approximate and were calculated using ingredient data based on USDA FoodData Central and similar government nutrient resources; actual values will vary with product brands and whether you use light or heavy cream.

Using light cream / half-and-half (1 cup) in the sauce:

Calories: ~410 kcal
Protein: ~44 g
Carbohydrates: ~10 g
Fat: ~24 g
Saturated fat: ~8–10 g
Sodium: ~400–700 mg
Fiber: <1 g

Notes:

Swapping heavy cream for light cream will raise calories and saturated fat substantially (heavy cream has roughly 2–3× the fat of half-and-half).
Grated Parmesan contributes significant protein and sodium; choose lower-sodium cheeses if watching salt intake. For precise tracking, consult USDA FoodData Central or your preferred nutrition calculator and enter the exact product labels.

Perfect For…

This recipe shines when you want comforting elegance without hours in the kitchen. It’s ideal for:

Weeknight dinners when you want something fast but impressive.
Small dinner parties — the plating looks restaurant-caliber with minimal fuss.
Cozy family meals that need a little indulgence (kids and adults both usually love it).
Holiday or festive menus as an alternative to heavy roasts — lighter, quicker, and equally celebratory.

The crunchy exterior and creamy sauce make it a crowd-pleaser that evokes warmth and satisfaction, perfect for making memories around the table.

How to Make Parmesan Crusted Chicken with Creamy Garlic Sauce

Ingredients:

4 small–medium chicken breasts (about 3/4 to 1 lb total; roughly 100–150 g each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
½ cup grated Parmesan cheese (about 50 g)
½ cup panko breadcrumbs (about 20–30 g)
3–4 cloves garlic, minced
1 cup light cream (half-and-half) or heavy cream (see notes)
1 tablespoon Italian seasoning or dried oregano

Optional ingredients and substitutions:

Use 1 tablespoon Dijon mustard in the breadcrumb mix for tang.
Substitute gluten-free panko or crushed GF crackers for a gluten-free version.
Swap ¼ cup grated Pecorino Romano for a sharper crust (reduce added salt).
Add a squeeze of lemon juice (1–2 teaspoons) to the cream sauce for brightness.
For a dairy-free version, use a plant-based cream substitute and vegan Parmesan alternative.

Step-by-step directions:

Pat chicken breasts dry with paper towels and season both sides with salt and pepper. If the breasts are thick, butterfly them or pound gently to an even thickness (about 3/4 inch) for even cooking.
In a shallow bowl, combine the grated Parmesan and panko breadcrumbs. Press to mix evenly. (Tip: If using Dijon, stir it into the chicken briefly or brush lightly on the chicken before coating.)
Press each chicken breast into the Parmesan-panko mixture to coat both sides well, pressing to adhere. Shake off any excess.
Preheat a large skillet over medium heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking.
Add the chicken breasts to the hot skillet and cook undisturbed for 5–7 minutes per side, or until the crust is golden brown and an instant-read thermometer registers 165°F (74°C) at the thickest point. (Practical tip: If the crust browns too fast, lower the heat — you want the interior to reach safe doneness without burning the coating.)
Remove the cooked chicken to a plate and tent with foil. In the same skillet, reduce heat to medium-low and add the minced garlic; sauté for 30–45 seconds until fragrant (do not let it brown).
Pour in the cream and add the Italian seasoning, stirring to combine and scraping up brown bits from the pan. Simmer gently for 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning (a pinch of salt and pepper or a squeeze of lemon can balance richness).
Return the crusted chicken to the skillet and spoon sauce over the breasts. Let them simmer 1–2 minutes to warm through and allow the flavors to meld. Remove from heat and serve.

Practical tips:

Avoid overmixing the breadcrumb and cheese; a light touch keeps the crust airy and crisp.
Use an instant-read thermometer to check doneness (165°F/74°C for chicken).
If your skillet can’t fit all breasts at once, cook in batches to avoid overcrowding and soggy crusts.
For extra-crisp crust, finish under a broiler for 1–2 minutes after pan-searing, watching closely.

For a lemon-forward alternative (bright and savory), see this related recipe for a lemon pecorino-crusted chicken with creamy lemon sauce.

Best Pairings

Sides: Garlic mashed potatoes, creamy polenta, risotto, or buttery egg noodles.
Vegetables: Roasted asparagus, sautéed green beans, or a crisp arugula salad with lemon vinaigrette.
Bread: A warm crusty baguette or focaccia to mop up the sauce.
Wine: A crisp Chardonnay or a light-bodied Pinot Grigio complements the cream and cheese.
Lighter option: Serve with steamed broccoli and quinoa for a balanced plate.

Presentation tips:

Spoon sauce first, place chicken on top, then finish with a sprinkle of fresh parsley and a lemon wedge.
Slice the chicken across the grain and fan on the plate for an elegant look.

Storage Instructions

Room temperature: Do not leave cooked chicken out longer than 2 hours (or 1 hour if above 90°F/32°C) for food safety.
Refrigeration: Store cooled leftovers in an airtight container for 3–4 days. Reheat gently in a skillet over low heat or in a 325°F oven until warmed through. Reheating slowly helps preserve the crust texture.
Freezer: Freeze in an airtight container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: the crust will soften after freezing; refresh under a broiler briefly to re-crisp.

Chef’s Advice

Use freshly grated Parmesan (not pre-grated) whenever possible — it melts and browns better, and retains superior flavor.
Keep the breadcrumb mixture light: too much panko can overpower the chicken; too much cheese can create a gummy crust. Balance is key.
Heat your pan properly: a well-heated skillet gives you an immediate sear and a crunchy crust without excessive oil absorption.
Taste and adjust the sauce: a little acid (lemon or white wine) can brighten the cream, while a pat of butter whisked in at the end deepens the sauce’s finish.
Rest the chicken briefly after cooking to let the juices redistribute; this keeps slices juicy when served.

Creative Twists

Spicy Parmesan: Add 1/2 teaspoon red pepper flakes to the cream sauce and a pinch of cayenne to the breadcrumb mix for heat.
Herb & Citrus Crust: Mix 1 tablespoon chopped fresh parsley, lemon zest, and 1/4 cup grated Pecorino into the panko for a bright, herby crust.
Gluten-Free & Vegan: Use gluten-free panko and vegan Parmesan; swap chicken for thick-blotted tofu or cauliflower steaks and use full-fat coconut cream (season carefully) for a vegan twist.
Mushroom & Thyme Sauce: Sauté sliced mushrooms with the garlic before adding cream, and finish with fresh thyme for an earthy variation.

Frequently Asked Questions

Q: Can I use frozen chicken breasts?
A: Yes — thaw completely in the refrigerator before using. Pat dry to ensure the crust adheres and the chicken browns properly.

Q: My crust is soggy after cooking. How can I fix that?
A: Make sure the pan is hot enough before adding the chicken and avoid overcrowding. After cooking, place the chicken on a wire rack (not directly on a plate) to keep air circulating and preserve crispness.

Q: Can I make the sauce ahead of time?
A: You can prepare the sauce up to 24 hours ahead and reheat gently while searing the chicken. If the sauce thickens too much when chilled, whisk in a little milk or cream and warm slowly to restore consistency.

Q: Is there a healthier version of this dish?
A: Use skinless, lean chicken breasts, swap heavy cream for half-and-half or a light cream alternative, and reduce oil to 1 tablespoon. Pair with steamed vegetables and whole grains to balance the meal.

Q: How do I re-crisp the crust when reheating?
A: Reheat in a preheated 350°F oven for 10–12 minutes, then broil for 1–2 minutes to re-crisp the top. Watch carefully to avoid burning.

Conclusion

Give this Parmesan Crusted Chicken with Creamy Garlic Sauce a try the next time you want a weeknight hero or an impressive weekend dinner — it’s quick, luxurious, and endlessly adaptable. For extra inspiration and other recipe takes on creamy garlic chicken, you can compare a rich, homey version at Creamy Garlic Parmesan Chicken – Salt & Lavender and explore a popular community-tested spin at Creamy Garlic Parmesan Chicken Recipe – Allrecipes.

If you make it, I’d love to hear how you served it — share your photos and tweaks in the comments or on social media so we can all swap ideas. Happy cooking!