There’s something incredibly satisfying about a chicken dinner that feels special without keeping you in the kitchen all night. This parmesan-crusted chicken checks every box. The chicken turns golden and crisp on the outside while staying tender inside, and the creamy garlic sauce brings everything together with rich flavor that soaks into each bite. It’s simple enough for a quick weeknight meal, yet it still looks like the kind of dish you’d find at a cozy bistro.
When the chicken hits the pan and that parmesan coating starts to sizzle, you’ll smell the nuttiness right away. The sauce comes together with just a handful of ingredients, but what it does for the chicken is incredible. It’s silky, savory, and loaded with garlic. And you can spoon as much as you want on top. That’s the best kind of dinner.
Why This Parmesan Chicken Works So Well
This recipe keeps things uncomplicated in the best way. The parmesan crust gives the chicken a crunchy layer that doesn’t fall apart, and the sauce is creamy without being too heavy. A little butter, a little cream, some broth, and plenty of garlic—that’s really all you need to make the kind of sauce that makes people go back for seconds.
And once you’ve mastered the method, you can build on it in so many ways. Add spinach. Add mushrooms. Swap the broth. Serve it over pasta. This recipe is like a reliable base that you can adjust however you want depending on the night.
But what makes it really shine? The balance. There’s texture from the crust, richness from the cream, brightness from the parmesan, and enough garlic to make the whole kitchen smell amazing. It’s the kind of recipe that becomes a staple without trying too hard.
Ingredients for Parmesan Crusted Chicken With Creamy Garlic Sauce
You’ll need:
For the Chicken
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4 boneless skinless chicken breasts (thin-sliced or pounded to ½ inch thickness)
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1 cup grated parmesan cheese (not shredded)
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¾ cup breadcrumbs (plain or Italian)
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¾ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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2 large eggs
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2 tablespoons water
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3 tablespoons olive oil
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2 tablespoons butter
For the Creamy Garlic Sauce
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3 tablespoons butter
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6 cloves garlic, minced
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1 tablespoon flour
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1 cup chicken broth
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1 cup heavy cream
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½ teaspoon salt
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½ teaspoon black pepper
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½ cup freshly grated parmesan cheese
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Optional: ¼ teaspoon red pepper flakes
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Optional: 1 tablespoon chopped parsley for garnish
How to Make Parmesan Crusted Chicken
This recipe comes together in steps that feel natural and easy once you start.
STEP ONE: Prep the Chicken
Place the chicken breasts on a cutting board. If they’re thick, slice horizontally or pound them to an even thickness. This helps everything cook evenly and keeps the crust from getting too dark before the inside cooks through.
Pat the chicken dry with paper towels. This is important because the coating needs a dry surface to stick to.
STEP TWO: Set Up the Breading Station
Grab two shallow bowls.
In the first bowl:
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Beat the eggs with the water until smooth.
In the second bowl:
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Stir together the parmesan, breadcrumbs, salt, pepper, and garlic powder.
The mix will feel crumbly and smell like the start of something good.
STEP THREE: Coat the Chicken
Dip each piece of chicken into the egg mixture first, letting any extra drip off. Then press it into the parmesan mixture. Make sure both sides are coated well. Lay each coated chicken breast on a plate to rest while you finish the others.
Letting the chicken sit for a minute helps the coating cling better once it hits the pan. It’s a tiny step with a big payoff.
STEP FOUR: Pan-Sear the Parmesan Chicken
Heat the olive oil and butter in a large skillet over medium heat. When the butter melts and the pan looks glossy, add the chicken.
Cook for about 4–5 minutes per side, depending on thickness. You’re looking for a deep golden crust that’s crisp when you tap it with a fork.
Don’t rush this part. The crust browns gradually, and that’s exactly what you want.
Once the chicken is cooked through, transfer it to a plate and cover with foil to keep warm. Don’t wipe out the skillet. You’ll use the browned bits to build the sauce.
How to Make the Creamy Garlic Sauce
STEP FIVE: Start the Garlic Base
Add the butter to the same skillet. When it melts, stir in the minced garlic. Cook for about 30 seconds to 1 minute until fragrant. You’ll know the moment it’s ready because the burst of aroma is unmistakable.
STEP SIX: Thicken the Sauce
Sprinkle the flour over the garlic and stir until everything combines. It will look like a paste. Let it cook for a moment to remove the raw flour taste.
STEP SEVEN: Add the Broth and Cream
Slowly pour in the chicken broth, whisking to smooth out the mixture. Then add the heavy cream. Keep stirring until the sauce begins to thicken.
Reduce the heat slightly. This is a sauce that likes to simmer gently, not boil.
STEP EIGHT: Finish With Parmesan
Stir in the grated parmesan and let it melt into the sauce. You should see it turn silky and rich with little flecks of garlic throughout.
Season with salt and pepper. Add red pepper flakes if you want a touch of heat.
STEP NINE: Combine the Chicken and Sauce
Return the parmesan chicken pieces to the pan, nestling them into the creamy sauce. Spoon a little sauce on top of each one. Let everything warm together for 2–3 minutes.
That’s the moment when the dish really becomes complete.
Recipe Tips for the Best Parmesan Crusted Chicken
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Use grated parmesan, not shredded. Shredded melts too fast and won’t create the same crust.
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Cook the chicken in butter and oil. Butter adds flavor, oil helps prevent burning.
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Don’t flip early. The crust needs time to set.
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Keep the sauce heat low. Cream sauces thicken slowly and evenly when the temperature stays gentle.
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Taste as you go. Parmesan is salty, so adjust seasoning at the end.
Substitutions and Additions
One of the great things about this recipe is how customizable it is. Here are some variations that work beautifully:
Chicken
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Chicken thighs work well if you prefer dark meat.
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Thin-sliced chicken cutlets cook even faster.
Cheese
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A mix of Romano and parmesan gives an even sharper flavor.
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Add a spoon of cream cheese to the sauce for a thicker, silkier texture.
Breadcrumbs
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Use panko for a more textured crust.
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Use gluten-free breadcrumbs if needed.
Vegetables
Try these stirred into the sauce or cooked in the pan before adding the cream:
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Sliced mushrooms
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Spinach
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Sun-dried tomatoes
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Asparagus pieces
Extra Flavor Boosts
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A splash of white wine before the broth
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A squeeze of lemon at the end
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Fresh basil or thyme added to the sauce
Each variation gives the dish a slightly different personality while keeping that rich garlic-parmesan base.
How to Serve This Parmesan Crusted Chicken
This chicken pairs well with so many side dishes because the sauce acts almost like a bridge that pulls everything together.
Serve Over:
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Pasta
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Mashed potatoes
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Rice
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Orzo
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Garlic butter noodles
Wide pasta shapes like fettuccine or pappardelle catch the sauce beautifully.
Vegetable Sides:
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Roasted broccoli
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Green beans
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Steamed asparagus
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Crisp side salad with lemon vinaigrette
Anything fresh and green helps balance the richness.
Bread for Dipping:
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Garlic bread
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Dinner rolls
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Crusty baguette
There’s always someone at the table who wants extra sauce, and bread is the easiest answer.
How to Store Parmesan Crusted Chicken
In the Fridge
Store leftovers in an airtight container for up to 3 days. Keep the chicken and sauce together so the crust absorbs some flavor while still holding texture.
In the Freezer
You can freeze the chicken and sauce, but the crust will soften after thawing. If that doesn’t bother you, freeze for up to 2 months.
Reheating
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Warm on the stovetop over low heat with a splash of broth or cream to loosen the sauce.
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Microwave in small intervals, stirring the sauce between each one.
Avoid high heat to prevent the sauce from separating.
Common Questions
Can I bake the chicken instead of pan-searing?
Yes. Bake at 425°F for 18–20 minutes. It won’t be quite as crisp as pan-seared, but it still tastes great.
Can I double the sauce?
Absolutely. Many people prefer extra sauce for pasta or rice. Just use a larger skillet so nothing overflows.
Should I use fresh or pre-grated parmesan?
Freshly grated parmesan melts smoother and tastes better, but grated in a can works perfectly fine for the crust.
Parmesan Crusted Chicken With Creamy Garlic Sauce
Ingredients
- Chicken
- 4 chicken breasts thin-sliced
- 1 cup grated parmesan
- ¾ cup breadcrumbs
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 eggs
- 2 tablespoons water
- 3 tablespoons olive oil
- 2 tablespoons butter
- Creamy Garlic Sauce
- 3 tablespoons butter
- 6 garlic cloves minced
- 1 tablespoon flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan
- Red pepper flakes optional
- Parsley for garnish
Instructions
- Prepare the chicken by slicing or pounding to ½ inch thickness. Pat dry.
- In one bowl, whisk the eggs and water.
- In another bowl, combine parmesan, breadcrumbs, salt, pepper, and garlic powder.
- Dip chicken in egg mixture, then press into parmesan coating.
- Heat olive oil and butter in a skillet over medium heat.
- Cook chicken 4–5 minutes on each side until golden and cooked through. Transfer to a plate.
- Add butter to the same skillet. Cook the garlic briefly.
- Stir in the flour until combined.
- Add broth gradually, whisking, then add heavy cream.
- Let the sauce thicken gently over low heat.
- Stir in parmesan until melted and smooth.
- Season to taste and add red pepper flakes if desired.
- Return chicken to the sauce and simmer lightly.
- Garnish with parsley and serve.
What Goes Well With This Dish
This meal feels complete with just a few simple sides. Creamy mashed potatoes soak up the sauce beautifully, while roasted vegetables bring contrast. Even something as simple as a buttered noodle base turns this chicken into a dinner that feels comforting and familiar.
And if you’re serving a group, adding warm rolls or garlic bread on the side always seems to make people happy. Sauces like this are meant to be enjoyed fully.
There’s a reason parmesan-crusted chicken remains a favorite across so many kitchens. It’s reliable, flavorful, and comforting. This version adds a creamy garlic sauce that transforms a simple idea into something memorable. Once you try it, you’ll probably find yourself making it again soon—sometimes with pasta, sometimes with potatoes, sometimes with nothing but a plate and a fork.
It’s the kind of recipe that works with whatever you have on hand and always manages to taste like you put more effort into it than you actually did. And those are the recipes that stick around the longest.
