Parmesan Crusted Chicken with Creamy Garlic Sauce – Easy Family Dinner Recipe

Introduction

Imagine a golden, crispy chicken cutlet, the crust flecked with salty Parmesan and warm breadcrumbs, releasing a buttery, roasted- garlic aroma the moment it hits the pan. The first bite gives you a satisfying crunch followed by tender, juicy white meat and then a silky, lush garlic-cream sauce that coats the palate—comforting, indulgent, and unmistakably homey. This is a recipe that invites hugs around the dinner table, late-week supper relief, or an effortless showstopper for weekend guests.

This dish is perfect for cozy family dinners, celebratory weekend meals, or any night you want something impressive without hours in the kitchen. It reheats well, pairs beautifully with simple sides, and is versatile enough to adapt for lighter or more decadent tastes. For a quick reference or alternate presentation ideas, see the full recipe page on my site: Parmesan Crusted Chicken with Creamy Garlic Sauce — Easy Family Dinner Recipe.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty Level: Easy–Moderate

Nutrition Highlights

Estimated nutrition per serving (recipe serves 4). Values are approximate and based on typical ingredient databases (USDA FoodData Central) and general nutrition references (Mayo Clinic). For precise numbers, use your specific brands and an exact nutrition calculator.

• Calories: ~710 kcal
• Protein: ~41 g
• Carbohydrates: ~36 g
• Fat: ~45 g
• Saturated Fat: ~20 g
• Fiber: ~1–2 g
• Sodium: ~650–900 mg (depends on broth and cheese)

Notes:

• The high-calorie portion comes primarily from the heavy cream, Parmesan, and added fats (oil/butter).
• To reduce calories and saturated fat, substitute half-and-half for some cream, use less butter, or replace some Parmesan with a lower-fat hard cheese. Reputable sources for ingredient nutrition include the USDA FoodData Central and guidance from Mayo Clinic on fats and portioning.

Why You’ll Love It

This recipe balances texture and flavor in a way that feels both comforting and elevated. The crunchy, savory Parmesan crust contrasts with a silky, garlicky cream sauce—each bite is layered and satisfying. It’s also a social recipe: children and adults alike enjoy the familiar flavors, making it great for family dinners and casual dinner parties. It’s speedy enough for weeknights but special enough to serve when company comes. If you’re short on time but want maximum flavor, this is a reliable go-to.

Step-by-Step Instructions

Ingredients

• 4 thin chicken cutlets
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese (for crust)
• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• ½ cup chicken broth
• 1 cup heavy cream
• ¼ cup grated Parmesan (for sauce)
• Salt & pepper to taste
• Fresh parsley or thyme for garnish

Optional ingredients and substitutions:

• Use panko breadcrumbs for extra crunch.
• Substitute half-and-half for heavy cream to lighten the sauce (will be less rich).
• For gluten-free: use GF flour and GF breadcrumbs.
• For lower sodium: use low-sodium chicken broth and reduce added salt.
• Swap chicken cutlets for boneless skinless thighs (cook time may vary).

Before you start: For additional photos and a printable format, you can view another version of this recipe here: Parmesan Crusted Chicken with Creamy Garlic Sauce.

Method — numbered steps

1. Prepare workstations: Put flour in a shallow dish, beaten eggs in another, and mix breadcrumbs with ½ cup grated Parmesan in a third. Season cutlets with salt and pepper.
2. Coat cutlets: Dredge each cutlet in flour (shake off excess), dip in beaten egg, then press into breadcrumb–Parmesan mixture to coat evenly.
3. Pan-fry: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden brown and crisp. Depending on thickness, internal temperature should reach 165°F (74°C). Transfer cooked cutlets to a plate and tent loosely with foil.
4. Make sauce: In the same skillet, lower heat to medium and add 2 tbsp butter. Sauté minced garlic about 30–60 seconds until fragrant (do not brown). Stir in ½ cup chicken broth, scraping any browned bits from the pan. Pour in 1 cup heavy cream and add ¼ cup grated Parmesan. Simmer gently until the sauce thickens to coat the back of a spoon (about 3–5 minutes). Season with salt and pepper to taste.
5. Combine: Return chicken to the skillet and spoon sauce over each cutlet. Let everything warm together for 1–2 minutes so flavors marry.
6. Serve: Garnish with chopped fresh parsley or thyme and serve immediately with your chosen sides.

Practical tips:

• Avoid overcrowding the pan when frying — cook in batches if needed to maintain crispness.
• Use a meat thermometer to ensure doneness; thin cutlets cook quickly.
• If the sauce breaks (separates), lower heat and whisk in a splash of cold broth or a tiny knob of butter to emulsify again.
• For extra-crispy crust, finish under a hot broiler for 1 minute after saucing (watch closely).

Best Pairings

• Mashed potatoes or creamy polenta to soak up the sauce.
• Buttered egg noodles or linguine tossed lightly with olive oil and parsley.
• Roasted seasonal vegetables (asparagus, Brussels sprouts, or green beans).
• A crisp green salad with a lemon vinaigrette to cut richness.
• Wine pairing: Chardonnay or a light Pinot Noir complements the cream and Parmesan.

Storing Leftovers

• Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (food safety risk).
• Refrigeration: Store in an airtight container for up to 3–4 days. Keep sauce and chicken together for best flavor; reheat gently on the stove or in a 325°F (165°C) oven until warmed through.
• Freezer: Freeze fully cooled, tightly wrapped in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: Cream-based sauces can change texture after freezing; whisk gently while reheating to restore creaminess.

Chef’s Advice

• Pound cutlets evenly for uniform cooking; thin and even pieces crisp more reliably.
• Use a combination of olive oil and butter for frying—olive oil provides higher smoke tolerance and butter adds flavor.
• Toast breadcrumbs lightly in a dry pan before breading for a deeper, nuttier crust.
• Grate fresh Parmesan from a wedge rather than pre-grated for better melting and flavor.
• Keep sauce at a gentle simmer—high heat can make cream separate and turn the texture grainy.

Creative Twists

1. Lighter Version: Use half-and-half or a mix of Greek yogurt and a splash of milk to replace part of the heavy cream for lower calories while maintaining creaminess.
2. Herbed Crunch: Add 1–2 tbsp chopped fresh herbs (rosemary, thyme, or basil) to the breadcrumb mixture for aromatic complexity.
3. Spicy Kick: Stir ¼–½ tsp red pepper flakes into the sauce or add a pinch of smoked paprika to the breadcrumb mix.
4. Gluten-Free: Use almond flour for dredging and gluten-free panko for the crust.
5. Vegetarian Alternative: Replace chicken with thick, breaded eggplant or large portobello caps and follow the same pan-fry and saucing method.

Common Questions & Answers

Q: Can I use chicken breasts instead of cutlets?
A: Yes—slice breasts into ½-inch cutlets or butterfly and pound to an even thickness. Cooking time may increase slightly for thicker pieces.

Q: My sauce is too thin—how do I thicken it?
A: Simmer longer to reduce, or mix 1 tsp cornstarch with 2 tsp cold water and whisk into the simmering sauce until thickened.

Q: How do I keep the crust crisp when saucing?
A: Spoon sauce lightly over the cutlets rather than submerging; serve immediately. For extra crispness, place sauced cutlets briefly under a hot broiler (30–60 seconds).

Q: Is there a lower-fat option that still tastes good?
A: Use part-skim ricotta or plain Greek yogurt thinned with milk in place of some cream, and reduce butter. The texture will be slightly different but still delicious.

Q: How long will leftovers stay good?
A: Refrigerated leftovers should be eaten within 3–4 days; frozen for up to 2 months.

Conclusion

This Parmesan Crusted Chicken with Creamy Garlic Sauce is a dependable crowd-pleaser—crisp, flavorful, and comforting. Try it for a family dinner or when you want to impress without stress, and don’t hesitate to experiment with the variations above. For inspiration on a similar creamy garlic chicken preparation, check this detailed version at Creamy Garlic Parmesan Chicken – Salt & Lavender, and for another take on presentation and serving ideas see this feature: Parmesan Crusted Chicken with Creamy Garlic Sauce.

If you make this, share your photos and tweaks—I’d love to hear how your version turned out!