Golden Parmesan Crusted Chicken with Creamy Garlic Sauce

It is 6pm. You are tired. Dinner needs to happen fast.

This Parmesan crusted chicken is the perfect solution for your busy evening. It feels special but comes together with very little effort.

Why This Recipe Is a Winner

This dish brings restaurant quality right to your kitchen table. It is ready in 35 minutes and uses simple pantry staples.

The combination of crispy breading and velvety sauce is purely satisfying. It is a wonderful choice for a cozy winter comfort food night.

Simple Method

You will start by creating a simple breading station. This ensures every bite is perfectly coated and golden. Pan-searing the chicken keeps it tender and juicy inside.

Even if you are a beginner, you can master this sauce. It thickens beautifully in the same pan you used for the meat.

Simple Ingredients

You likely have most of these fresh ingredients in your kitchen right now.

• 2 large boneless skinless chicken breasts, halved lengthwise
• 0.5 cup grated Parmesan cheese
• 0.5 cup Panko breadcrumbs
• 1 teaspoon garlic powder
• 0.25 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 0.5 cup chicken broth
• 1 teaspoon dried oregano
• 0.5 teaspoon sea salt
• 0.25 teaspoon cracked black pepper

Step-by-Step Directions

1. Butterfly the chicken breasts and season both sides with salt and pepper.
2. Prepare a three-stage breading station: one bowl with flour, one with beaten eggs, and one with a mixture of Parmesan cheese, Panko, and garlic powder.
3. Dredge each chicken piece in flour, dip into the egg wash, and press firmly into the Parmesan mixture to ensure full coverage.
4. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and tent with foil.
5. In the same skillet, melt butter and sauté minced garlic for 60 seconds until fragrant.
6. Deglaze the pan with chicken broth, scraping up browned bits, then whisk in the heavy cream and oregano.
7. Simmer the sauce for 4-6 minutes until reduced by one-third and thickened to a nappe consistency.
8. Return the chicken to the skillet to coat with sauce or plate the chicken and ladle the garlic cream sauce over the top immediately.

Best Ways to Enjoy It

Serve this chicken warm over a bed of buttery pasta. It also pairs beautifully with roasted green beans or a fresh salad.

For a lighter meal, try it alongside some steamed broccoli. This is a kid-approved meal that makes everyone happy at the table.

Keep It Fresh

Store any leftovers in an airtight container in your fridge. They will stay fresh for up to three days. To reheat, use your oven at 350°F. This helps the chicken stay crispy while warming through.

You can also use a microwave if you are in a rush. The sauce may thicken, so add a splash of broth.

Tips for Best Results

• Don’t skip the flour step to ensure the breading sticks.
• Use a meat thermometer to reach exactly 165°F.
• Pat the chicken dry before you start the breading process.
• Freshly minced garlic provides the best flavor profile for the sauce.
• Prepare your breading bowls before you turn on the heat.
• Use a wide skillet to avoid crowding the chicken pieces.

Ways to Switch It Up

• Add a pinch of red pepper flakes for a spicy kick.
• Use gluten-free Panko to make this meal gluten-friendly.
• Stir in a handful of fresh spinach into the sauce.

Common Questions

Can I use chicken thighs?

Yes, you can swap the breasts for boneless thighs. Just ensure you cook them to the same internal temperature.

How do I keep the breading from falling off?

Make sure to press the Parmesan mixture firmly into the chicken. Let the chicken rest for a minute after breading.

I hope this cozy meal brings a little extra warmth to your table tonight. It is the kind of dinner that makes busy nights feel special.

— Katie Wood

Print Recipe

Parmesan Crusted Chicken with Creamy Garlic Sauce

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Calories: 580kcal

Ingredients

• 2 large boneless skinless chicken breasts, halved lengthwise
• 0.5 cup grated Parmesan cheese
• 0.5 cup Panko breadcrumbs
• 1 teaspoon garlic powder
• 0.25 cup all -purpose flour
• 2 large eggs , beaten
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic , minced
• 1 cup heavy cream
• 0.5 cup chicken broth
• 1 teaspoon dried oregano
• 0.5 teaspoon sea salt
• 0.25 teaspoon cracked black pepper

Instructions

• Butterfly the chicken breasts and season both sides with salt and pepper.
• Prepare a three-stage breading station: one bowl with flour, one with beaten eggs, and one with a mixture of Parmesan cheese, Panko, and garlic powder.
• Dredge each chicken piece in flour, dip into the egg wash, and press firmly into the Parmesan mixture to ensure full coverage.
• Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and tent with foil.
• In the same skillet, melt butter and sauté minced garlic for 60 seconds until fragrant.
• Deglaze the pan with chicken broth, scraping up browned bits, then whisk in the heavy cream and oregano.
• Simmer the sauce for 4-6 minutes until reduced by one-third and thickened to a nappe consistency.
• Return the chicken to the skillet to coat with sauce or plate the chicken and ladle the garlic cream sauce over the top immediately.