Anastasia Rice January 9, 2026

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Parmesan Crusted Chicken with Creamy Garlic Sauce

Name: Parmesan Crusted Chicken with Creamy Garlic Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup grated Parmesan cheese; 1/2 cup breadcrumbs; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/4 cup fresh parsley, chopped

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A quiet kitchen glow, the slow sizzle of olive oil, and the warm, nutty scent of Parmesan browning against a golden chicken crust, that is the kind of evening this Parmesan Crusted Chicken with Creamy Garlic Sauce was made for. It feels like a small celebration on any weeknight, a dish that looks elegant, tastes like effort without demanding too much time, and fills the room with a rich garlic and butter aroma that invites everyone to the table. Serve it for a cozy dinner, a simple date night, or when you want a comforting main that pairs beautifully with a crisp salad or buttery mashed potatoes. For a different creamy chicken take that still relies on savory garlic and cheese, you might enjoy this garlic butter chicken bites recipe with pasta as well, which explores similar flavors in a quick skillet format, and you can find that version here garlic butter chicken bites with creamy parmesan pasta.

Why You’ll Love This

There is an effortless elegance to Parmesan Crusted Chicken with Creamy Garlic Sauce, it pairs the crunchy, salty topping of fresh Parmesan and breadcrumbs with a silky, garlicky cream sauce that wraps each bite in indulgence. The contrast between the crisp crust and the tender, juicy chicken keeps every forkful interesting, while the sauce brings everything together, spoonable and comforting. This is one of those dishes that looks like you spent hours in the kitchen, while mostly relying on simple technique and pantry-friendly ingredients.

What makes this a weeknight hero as well as a dinner-party showstopper

Crispy, golden crust for texture, creamy sauce for comfort
Straightforward steps you can finish in under an hour
Flexible pairing options, from light salads to hearty sides

What You’ll Need

A quick note on ingredients, use good quality Parmesan for the crust, and choose panko breadcrumbs if you want extra crunch. The heavy cream makes the sauce silky, but you can thin it with a bit more chicken broth if you prefer a lighter pour. All measurements are here so you can shop or prep at once.

4 boneless, skinless chicken breasts
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup fresh parsley, chopped

Optional notes, use panko breadcrumbs for a loftier crust, and if your Parmesan is very salty, taste the breadcrumb mix before adding the full salt amount.

Step by Step

Preheat your oven to 375°F, the warm oven will finish the chicken and keep the crust crisp while the inside stays juicy.
In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper, stirring until the mixture looks evenly speckled and fragrant.
Flatten the chicken breasts slightly for even cooking, place each between plastic wrap and gently pound with a rolling pin or skillet until about 3/4 inch thick, you will feel the meat loosen and even out.
Dip each chicken breast in the breadcrumb mixture, pressing to coat, so the Parmesan and crumbs adhere in a thin, even layer that will toast beautifully.
Heat olive oil in a large skillet over medium-high heat, you should see a faint shimmer and smell a soft olive note as it warms.
Cook the chicken for about 3 to 4 minutes per side until golden brown, the crust should be deep golden and release easily from the pan when ready to flip.
Transfer the chicken to a baking dish and bake in the oven for 20 to 25 minutes until cooked through, the internal temperature should reach 165°F at the thickest part and the breasts should feel springy.
In the same skillet, add minced garlic and sauté for 1 minute, stir constantly and watch for a fragrant, roasted garlic smell without browning.
Stir in heavy cream and chicken broth, bringing to a simmer, scrape up any browned bits from the pan for extra flavor, the sauce will begin to steam and thicken.
Cook, stirring occasionally, until the sauce thickens slightly, it should coat the back of a spoon and have a velvety texture, about 3 to 5 minutes.
Once the chicken is done, pour the creamy garlic sauce over it and garnish with fresh parsley before serving, the bright green herb lifts the rich creaminess and adds a fresh scent.

Prep ~ 15 minutes, Cook ~ 35 minutes, Total ~ 50 minutes, Servings ~ 4, Kcal ~ 620

Make-Ahead and Prep Tips

This recipe is forgiving and adapts well to make-ahead plans. You can prepare the breadcrumb and Parmesan mixture a day in advance and keep it covered in the refrigerator, that saves a few minutes before cooking. Flatten the chicken breasts and store them in a single layer in an airtight container for up to 24 hours, separated by parchment to prevent sticking. If you want to get further ahead, sear the coated chicken, cool it slightly, then refrigerate the seared pieces for up to a day, finish by baking and making the sauce when you are ready to serve so the crust stays crisp. For hosting, assemble everything and pull the dish together 30 minutes before guests arrive to keep the timing relaxed and the flavors at their freshest.

How to Store Leftovers

Refrigerate leftover Parmesan Crusted Chicken with Creamy Garlic Sauce in an airtight container for up to 3 to 4 days, store the chicken and sauce together so the flavors meld, but be aware the crust will soften as it sits. For longer storage, freeze portions in freezer-safe containers for up to 2 months, wrap pieces individually in plastic wrap first, then place in a sealed bag to prevent freezer burn. Reheat gently, either in a low oven at 300°F until warmed through to help revive some of the crust texture, or warm the sauce separately on the stovetop and then nestle the chicken into it for a more consistent, tender finish. A freshness cue, if the sauce develops an off smell or the chicken looks dull and slimy, discard it.

Perfect Pairings

Serve simply with sides that complement the richness without overpowering the dish

Light lemon arugula salad with shaved Parmesan and a quick vinaigrette
Creamy mashed potatoes or garlic mashed cauliflower for an indulgent plate
Steamed green beans or roasted asparagus with a squeeze of lemon to brighten flavors
Buttered egg noodles or a simple pilaf to soak up the creamy sauce
Roasted baby carrots or a mix of seasonal root vegetables for color and texture

For another take on Parmesan based chicken, you can compare textures and method with this mayo crust variation which gives a different kind of crispness, find that thoughtful comparison here parmesan crusted chicken with mayo.

Variations and Swaps

Make this recipe your own with simple swaps and flavor twists, all designed to keep the core idea intact while adapting to taste or pantry limits.

Herb infused crust, fold finely chopped fresh thyme or basil into the breadcrumb and Parmesan mix for an aromatic lift.
Panko and lemon zest, swap regular breadcrumbs for panko and add a teaspoon of lemon zest to the coating for extra crunch and a bright citrus note.
Lighter cream sauce, replace half the heavy cream with low sodium chicken broth if you prefer a thinner sauce with less richness.
Sun dried tomato and basil, stir minced sun dried tomatoes and a little chopped basil into the sauce for a Mediterranean twist.
Cheesy double crust, mix a tablespoon of finely grated Asiago or Pecorino Romano into the Parmesan for a deeper, saltier crust flavor.
Gluten-free option, use gluten-free breadcrumbs in the same amount or crushed cornflakes for a crispy alternative.
Mushroom and shallot sauce, sauté thinly sliced mushrooms and shallots before adding the garlic and cream for an earthy, savory version.
Lightened poultry, use boneless, skinless chicken thighs instead of breasts for juicier results, shorten the oven time slightly as thighs hold moisture well.

Pro Tips for Best Results

Use room temperature chicken, it cooks more evenly and helps prevent the crust from overbrowning before the center is done.
Don’t overcrowd the skillet, give each breast space so the crust sears rather than steams, you want a golden brown exterior.
Press crumbs firmly into the chicken, this helps the crust stay attached when you flip and bake.
Finish in the oven after searing, the oven provides gentle, even heat that ensures juicy meat without burning the crust.
Check internal temperature with an instant read thermometer, remove at 165°F for safe and juicy chicken.
Rest the chicken for 5 minutes after baking, juices redistribute and the sauce will cling better to the crust when plated.

Parmesan Crusted Chicken with Creamy Garlic Sauce FAQs

How long will the chicken stay moist after baking?
Allow the chicken to rest 5 minutes after baking, it will retain its juices and stay moist. Slicing too soon can allow flavorful juices to escape, leaving the meat drier.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and often stay juicier, reduce oven time slightly and check for doneness as thighs can remain tender at a slightly higher internal temp.
Is there a way to make the crust extra crunchy?
Use panko breadcrumbs and press them firmly into the Parmesan mixture, sear on medium-high heat until deeply golden before finishing in the oven, this yields a lighter, crispier texture.
Can I make the sauce ahead and reheat it?
You can make the sauce a day ahead and reheat gently on the stovetop, whisk in a splash of chicken broth or water if it has thickened too much to reach a smooth pouring consistency.
What is a good thermometer target for this chicken?
Aim for an internal temperature of 165°F at the thickest part of the breast, this ensures safety and juiciness, insert the thermometer straight into the center for an accurate reading.
How do I prevent sauce from breaking or separating?
Keep the simmer gentle and avoid boiling the cream, high heat can cause the cream to separate, stir frequently and finish with a touch of butter off heat if needed for gloss and silkiness.
Can I use milk instead of heavy cream to lighten the sauce?
You can, but the sauce will be thinner and less creamy, try combining milk with a tablespoon of cornstarch mixed in water to help thicken, or use half milk and half cream for balance.
Is this dish freezer friendly after cooking?
It freezes reasonably well for up to 2 months, store in airtight containers or wrap portions tightly, thaw overnight in the refrigerator before reheating gently in the oven.

Final Thoughts

Parmesan Crusted Chicken with Creamy Garlic Sauce is a comforting, elegant dish that balances crisp texture and rich, garlicky cream in a way that feels special every time. It is adaptable, friendly to make-ahead plans, and rewarding when you plate it for friends or family, the golden crust and silky sauce make for a memorable dinner with little fuss. I hope you try this soon, enjoy the warm scents as the Parmesan browns, and savor a meal that brings a little restaurant-worthy comfort to your own kitchen.