Patrick Simon January 7, 2026

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Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce

Name: Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 lbs chicken breasts (sliced into 4 cutlets); 1 cup Panko breadcrumbs; 0.5 cup parmesan cheese (grated); 0.5 cup all-purpose flour; 2 eggs (beaten); 1 tsp garlic powder; 1 tsp Italian seasoning; 3 tbsp oil (for frying); 2 tbsp butter; 4 cloves garlic (minced); 0.5 cup chicken broth; 1 cup heavy cream; 2 tbsp fresh parsley (chopped)

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A warm, golden crust meets a silky garlic cream sauce in this comforting dinner that feels like a restaurant meal you can finish at home. Picture a skillet filling the kitchen with nutty toasted Parmesan aromas, the chicken sizzling as the Panko crisp, and a glossy, garlicky cream pooling around each cutlet, begging for a fork. Serve this Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce for a lazy Sunday supper, a weeknight celebration, or anytime you want something that looks special but comes together without fuss, and if you enjoy those rich flavors try a similar twist like our garlic butter chicken bites with creamy Parmesan pasta for another comforting meal.

What Makes This Special

This Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce balances textures and flavors in a way that feels indulgent, without being heavy. The Panko gives an airy, shattering crust that contrasts with tender, juicy chicken beneath, while the Parmesan adds a toasty, savory depth. The sauce ties everything together, brightened by garlic and rounded with cream, so each bite has a little crisp and a little silk.

Why you will reach for this again and again, in short

Quick enough for weeknights, elegant enough for company
Crispy exterior with a rich, velvety sauce
Easy to customize to personal taste

This dish comes together from pantry-friendly ingredients, and small swaps let you tailor texture and heat. The technique focuses on even thickness and a confident pan sear, so you get consistent results every time.

Ingredients and Key Notes

A few simple components build the crispy crust and the luxurious sauce, each playing a clear role, from structure to flavor. Panko brings loft and crunch, Parmesan gives savory nuttiness, eggs and flour bind the crumbs, and heavy cream creates a smooth, clingy sauce. If you like a lighter finish, use half-and-half instead of heavy cream, though the sauce will be slightly less rich.

2 lbs chicken breasts (sliced into 4 cutlets)
1 cup Panko breadcrumbs
0.5 cup parmesan cheese (grated)
0.5 cup all-purpose flour
2 eggs (beaten)
1 tsp garlic powder
1 tsp Italian seasoning
3 tbsp oil (for frying)
2 tbsp butter
4 cloves garlic (minced)
0.5 cup chicken broth
1 cup heavy cream
2 tbsp fresh parsley (chopped)

Notes, if helpful, keep the Panko and Parmesan mixed just before dredging so the crumbs stay airy, and season the flour with a little salt and pepper for balanced seasoning.

How to Cook Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce

Slice and pound the chicken, then even it out, Slice chicken breasts horizontally to make cutlets, pound gently to even thickness. This makes the chicken cook quickly and helps the crumb adhere, you will feel the meat become uniformly thin under the palm of your hand.
Set up the dredging station, Prepare three bowls, the flour seasoned with salt and pepper; the beaten eggs; the Panko mixed with Parmesan, garlic powder, and Italian herbs. Arrange them close by so each piece moves in a straight line from flour to egg to crumbs.
Coat the chicken well, Dredge chicken in flour, dip in egg, then press into Panko mixture to coat well. Press firmly so the Panko sticks, you want an even, complete crust that will brown without falling off.
Heat the skillet, Heat oil in a large skillet over medium heat. The oil should shimmer but not smoke, and a small breadcrumb dropped in should sizzle immediately.
Fry until golden, Fry chicken 3 to 4 minutes per side until golden and cooked through. Look for an even, deep golden color and a firm but springy texture, the crust will sound crisp when you tap it.
Rest the cutlets, Remove and set aside. Let them rest on a wire rack or lightly tented plate while you make the sauce, resting locks in juices and keeps the crust crisp.
Sauté the garlic, In the same skillet, melt butter and sauté minced garlic for 30 seconds. The garlic should become fragrant quickly, releasing a warm, savory scent without browning.
Deglaze the pan, Add chicken broth and deglaze the pan. Scrape the browned bits from the bottom with a wooden spoon, the liquid will take on deep flavor and release an irresistible aroma.
Reduce the stock, Simmer until reduced by half. This concentrates flavor, and you will notice the liquid thicken slightly and look glossy.
Finish the sauce, Stir in heavy cream and simmer for 2 to 3 minutes until thickened. The sauce should coat the back of a spoon, silky and slightly thick, with garlic notes bright and full.
Combine and serve, Pour sauce over the crispy chicken and garnish with parsley. Slide a cutlet onto a plate and spoon the warm cream around it so the crust stays crisp at the top but gets a little saucy at the edge.

Prep ~ 20 minutes, Cook ~ 15 minutes, Total ~ 35 minutes, Servings ~ 4, Kcal ~ 900 per serving estimated

Make-Ahead and Prep Tips

You can streamline dinner by prepping key parts ahead of time. Pound and slice the chicken, then refrigerate it covered for up to 24 hours. Combine the Panko and Parmesan, and store that dry mix in an airtight container overnight. You can also beat the eggs and keep them covered in the fridge, though dredging is best done just before frying to keep the crust crisp.

To finish later, fully cook the chicken, cool it on a wire rack, then store it without sauce in the fridge. Reheat gently in a hot oven or skillet, then warm the sauce on the stovetop and pour over. This approach keeps the crust from going soggy while still giving you fast assembly when it is time to eat.

Storing and Reheating

Refrigerate cooked chicken and sauce separately in airtight containers for up to 3 to 4 days. If you plan to freeze, place the cooled cooked cutlets in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag with the sauce in a separate leakproof container, use within 2 months for best quality.

For gentle reheating, warm the sauce on low until it just simmers, and reheat the chicken in a 375 F oven on a wire rack for 8 to 10 minutes, this brings back crispness. If using a skillet, heat a tablespoon of oil over medium heat and warm the chicken 2 to 3 minutes per side, then spoon hot sauce over the top. Freshness cue, check the aroma and texture, fresh leftovers will smell bright and savory, not dull or sour.

Perfect Pairings

Steamed or roasted green beans with lemon and a sprinkle of almonds
Buttery mashed potatoes or garlic mashed cauliflower
A simple arugula salad tossed with lemon and olive oil
Roasted asparagus or broccolini with a squeeze of lemon
Warm crusty bread to mop up the creamy garlic sauce

Variations and Swaps

Lighter cream, swap heavy cream for half-and-half, the sauce will be slightly thinner but still creamy and satisfying. Reduce by a minute or two to reach the desired thickness.
Add a little heat, stir in crushed red pepper flakes or a pinch of smoked paprika to the Panko for a smoky, piquant edge.
Parmesan with herbs, fold finely chopped fresh basil or thyme into the Panko and Parmesan for a herb-forward crust.
Turkey bacon addition, for a savory, smoky note crisp some chopped turkey bacon in the pan first, remove it, then proceed with the chicken, sprinkle the crisped turkey bacon over the finished dish. Swap in turkey bacon for a lighter, leaner touch if you want that bacon-like flavor.
Shortcut crust, use seasoned breadcrumbs or a store-bought Italian breadcrumb mix if you are short on time, the results remain tasty and crisp.
Mayo-based crust alternative, if you want a different binding method try a version that uses mayonnaise to help the crumbs stick as in this quick variation at Parmesan crusted chicken with mayo, it gives an extra-succulent crust that browns beautifully.
Add mushrooms, sauté sliced cremini or button mushrooms after the garlic and before deglazing for a richer sauce with earthy notes.

Pro Tips for Best Results

Use even thickness, pound the cutlets to a uniform thickness so they cook evenly and the crust browns at the same rate.
Give the crust space, avoid crowding the skillet, cook in batches if needed so the oil temperature stays steady and the crust crisps rather than steams.
Watch the oil heat, medium heat lets the Panko brown without burning, if it smokes the crust will color too quickly and taste bitter.
Rest the chicken, let cutlets rest a few minutes after frying, this keeps juices inside and retains crisp texture.
Aim for 165 F internal temperature, use an instant read thermometer in the thickest part for a safe, juicy result.
Finish the sauce to coat the back of a spoon, that glossy, slightly thick consistency means it will cling to the chicken without running away.

Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce FAQs

Q What is the best cut of chicken to use for this recipe?
A Boneless, skinless chicken breasts sliced into cutlets work best, they fry quickly and hold the crumb. You can also use thin boneless thighs for darker meat and a slightly richer flavor.

Q How do I keep the crust from falling off while frying?
A Press the Panko mixture firmly onto the egg coated chicken, and let the dredged pieces sit for a few minutes before frying so the coating adheres. Avoid flipping too often, let each side form a golden crust.

Q Can I make this dairy free or lighter?
A To lighten the dish, substitute half-and-half for heavy cream, or use a dairy free heavy cream alternative for a non-dairy version, though flavor and thickness will vary. Reduce the sauce gently to achieve the desired body.

Q Is the chicken safe if it is slightly pink near the bone?
A Always cook chicken to 165 F in the thickest part, a reliable instant read thermometer is the best indicator. If the cutlets are pink at the edge but the thermometer reads 165 F, they are safe, though for visual preference you may cook a little longer.

Q Can I bake the chicken instead of frying it?
A Yes, bake at 425 F on a wire rack set over a baking sheet for 15 to 20 minutes until golden and cooked through, flipping once if needed for even color. You may brush lightly with oil to help the Panko brown.

Q How do I prevent the sauce from splitting?
A Keep the heat moderate when adding the cream, and stir gently as it warms. If the sauce starts to separate, remove it from heat and whisk in a small splash of broth or a spoon of cold cream to bring it back together.

Q Can I double the recipe for a larger crowd?
A You can double the ingredients, but cook the chicken in batches to maintain oil temperature and crispness, and prepare the sauce in a wider pan so it reduces at the same rate.

Final Thoughts

Crispy Parmesan Crusted Chicken with Creamy Garlic Sauce is a reliable crowd pleaser, it looks impressive, tastes luxurious, and comes together with straightforward technique. The contrast of a featherlight crunch and a rich, garlicky sauce makes every forkful satisfying, whether you serve it for a special dinner or a cozy weeknight. Try it soon, and enjoy the warm, comforting flavors that make this recipe a go-to for many home cooks.