If you’re craving something that feels gourmet but is easy enough for a Tuesday night, this Parmesan Crusted Chicken with Creamy Garlic Sauce is just the recipe. Golden, crisp chicken breasts are seared to perfection and served with a silky, savory garlic cream sauce that tastes like something you’d order at a cozy restaurant. The best part? It all comes together in under an hour, with simple pantry ingredients and minimal fuss.
This dish combines crunchy textures and indulgent flavors in a beautifully balanced way. It’s satisfying without being heavy, elegant yet comforting. Whether you’re serving it with mashed potatoes, pasta, or a side salad, it always hits the mark.
Why You’ll Love This Parmesan Crusted Chicken
- Crunchy and creamy in every bite: Crisp parmesan coating with a rich garlic sauce.
- No flour or heavy breading: Just cheese and panko for a lighter, gluten-optional crunch.
- Flexible sides: Pair with greens, pasta, or veggies.
- Perfect for any season: Light enough for summer, comforting enough for winter.
- Easy yet elegant: Dinner-party-worthy flavor with weeknight-level effort.
Ingredients
For the Chicken
- 4 small–medium chicken breasts (or 2 large, halved)
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Crispy Coating
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
For the Creamy Garlic Sauce
- 3–4 cloves garlic, minced
- 1 cup light cream or heavy cream
- 1 tablespoon Italian seasoning or oregano
- ½ cup Parmesan cheese, grated
- 1 cup spinach, chopped (optional)
Step-by-Step Instructions
1. Prepare the Chicken
Begin by seasoning your chicken breasts generously with salt and pepper. If you’re using large breasts, slice them in half horizontally to create thinner, even pieces. This ensures faster cooking and a better crust-to-meat ratio.
2. Coat with Parmesan and Panko
In a shallow bowl, mix together the grated Parmesan and panko breadcrumbs. Press each piece of chicken into the mixture, coating both sides evenly. The Parmesan melts and crisps during cooking, while the panko adds that satisfying crunch.
Tip: Grate your own Parmesan for the best texture—pre-grated versions may not crisp up the same way.
3. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the coated chicken breasts in a single layer. Sear each side for 3 to 4 minutes until golden brown and crisp. Don’t move the chicken too much; let it form that beautiful crust.
Transfer the seared chicken to a plate and set aside.
4. Make the Garlic Cream Sauce
Reduce the skillet heat to medium-low. Add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it. Stir in the cream and sprinkle in the Italian seasoning. If you’re using spinach, stir it in now and let it wilt gently into the sauce.
Add the grated Parmesan and stir until melted and the sauce starts to thicken slightly. Simmer gently for 2 to 3 minutes.
This sauce is rich and flavorful—perfect for spooning over the crisp chicken or mopping up with crusty bread.
5. Finish Cooking the Chicken
Return the chicken to the skillet. Cover and cook for another 8 to 10 minutes on low heat, until the internal temperature of the chicken reaches 165°F. This step lets the flavors marry while ensuring your chicken is perfectly tender.
Taste and adjust seasoning as needed.
6. Serve and Enjoy
Plate the chicken and spoon the warm garlic sauce generously over each piece. Garnish with extra Parmesan or a sprinkle of fresh herbs if desired.
Serving Suggestions
This dish is wonderfully versatile and pairs well with:
- Creamy mashed potatoes or buttery polenta
- Garlic roasted vegetables or asparagus
- Light angel hair pasta or zucchini noodles
- A crisp Caesar salad or simple arugula and lemon salad
Tips for Perfect Parmesan Crusted Chicken
- Use thin chicken cutlets: They cook evenly and crisp better.
- Avoid crowding the pan: Give each piece space to brown properly.
- Fresh Parmesan is key: It melts and crisps far better than the pre-packaged variety.
- Deglaze if needed: If the pan gets too dry, splash in a tablespoon of broth or wine while cooking the sauce.
Why This Dish Works
Unlike traditional breaded chicken, which uses flour and egg to create a crust, this version skips the extras and goes straight for flavor. Parmesan cheese crisps naturally when heated, delivering both texture and deep umami flavor. Panko breadcrumbs add structure and crunch without weighing the dish down.
The creamy garlic sauce ties everything together with richness and subtle herbal notes. It’s indulgent without being heavy—exactly what you want in a sauce that accompanies crispy, golden chicken.
Parmesan Crusted Chicken with Creamy Garlic Sauce
Ingredients
For the Chicken
- 4 small–medium chicken breasts or 2 large, halved
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Crispy Coating
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
For the Creamy Garlic Sauce
- 3 –4 cloves garlic minced
- 1 cup light cream or heavy cream
- 1 tablespoon Italian seasoning or oregano
- ½ cup Parmesan cheese grated
- 1 cup spinach chopped (optional)
Instructions
Prepare the Chicken
- Begin by seasoning your chicken breasts generously with salt and pepper. If you’re using large breasts, slice them in half horizontally to create thinner, even pieces. This ensures faster cooking and a better crust-to-meat ratio.
Coat with Parmesan and Panko
- In a shallow bowl, mix together the grated Parmesan and panko breadcrumbs. Press each piece of chicken into the mixture, coating both sides evenly. The Parmesan melts and crisps during cooking, while the panko adds that satisfying crunch.
- Tip: Grate your own Parmesan for the best texture—pre-grated versions may not crisp up the same way.
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the coated chicken breasts in a single layer. Sear each side for 3 to 4 minutes until golden brown and crisp. Don’t move the chicken too much; let it form that beautiful crust.
- Transfer the seared chicken to a plate and set aside.
Make the Garlic Cream Sauce
- Reduce the skillet heat to medium-low. Add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it. Stir in the cream and sprinkle in the Italian seasoning. If you’re using spinach, stir it in now and let it wilt gently into the sauce.
- Add the grated Parmesan and stir until melted and the sauce starts to thicken slightly. Simmer gently for 2 to 3 minutes.
- This sauce is rich and flavorful—perfect for spooning over the crisp chicken or mopping up with crusty bread.
Finish Cooking the Chicken
- Return the chicken to the skillet. Cover and cook for another 8 to 10 minutes on low heat, until the internal temperature of the chicken reaches 165°F. This step lets the flavors marry while ensuring your chicken is perfectly tender.
- Taste and adjust seasoning as needed.
Serve and Enjoy
- Plate the chicken and spoon the warm garlic sauce generously over each piece. Garnish with extra Parmesan or a sprinkle of fresh herbs if desired.
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