Introduction
There’s something incredibly satisfying about a crispy, golden piece of chicken, especially when it’s dressed in a velvety garlic sauce. Parmesan Crusted Chicken with Creamy Garlic Sauce is the kind of dish that brings comfort and elegance to your table. Whether you’re cooking for family on a busy weeknight or impressing guests at a dinner party, this recipe ticks all the boxes. The crunchy breadcrumb and Parmesan coating combined with the luscious creamy sauce makes every bite unforgettable.
Why make this recipe
Reasons to try it
This dish is not just about flavor; it boasts versatility and simplicity. If you’re looking for a meal that’s quick, budget-friendly, and kid-approved, this is it! Perfect for a cozy family dinner, or even as a fancy main course for a holiday gathering, this recipe shines in any setting.
“I made this for my family’s weekly dinner, and it was a hit! Even my picky eater asked for seconds!” – A satisfied home cook
Kid-friendly, comforting, and quick to prepare, Parmesan Crusted Chicken with Creamy Garlic Sauce is sure to become a staple in your culinary repertoire. Its richness means that a little goes a long way, allowing you to feed a crowd without breaking the bank.
How to make Parmesan Crusted Chicken with Creamy Garlic Sauce
Step-by-step overview
Now, let’s break down the cooking process so you know exactly what to expect. This recipe involves seasoning and breading your chicken cutlets, cooking them to a perfect golden brown, and then creating a creamy garlic sauce. It’s a simple multi-step process that delivers outstanding results.
Ingredients
What you’ll need
Here’s what you’ll need to get started on this mouthwatering dish:
- 4 thin chicken cutlets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan (for sauce)
- Salt & pepper to taste
- Fresh parsley or thyme for garnish
You can easily swap out the chicken cutlets for chicken breasts if desired. If you’re looking to keep things lighter, consider using whole wheat breadcrumbs or a substitute for heavy cream, like half-and-half or a plant-based alternative.
Directions
Step-by-step instructions
- Begin by generously seasoning the chicken cutlets with salt and pepper on both sides.
- Dredge each cutlet in flour, ensuring it is well-coated. Then dip it into the beaten eggs, followed by a thorough coating in the breadcrumb and Parmesan mixture.
- In a skillet over medium heat, warm the olive oil. Once hot, cook the chicken cutlets for 3-4 minutes on each side, or until they achieve a beautiful golden brown color.
- In the same skillet, melt the butter and add the minced garlic, sautéing until fragrant (about 30 seconds).
- Pour in the chicken broth and heavy cream, stirring to combine. Add the extra Parmesan and let the sauce simmer until it thickens slightly.
- Once thickened, return the crispy chicken to the skillet, spooning the creamy sauce generously over the top. Garnish with fresh parsley or thyme before serving.
How to serve Parmesan Crusted Chicken with Creamy Garlic Sauce
Best ways to enjoy it
This dish is perfect on its own, but elevating it with side dishes can take it up a notch. Serve your chicken alongside creamy mashed potatoes, a fresh green salad, or over a bed of pasta tossed with olive oil for a complete meal. A glass of white wine pairs beautifully, enhancing the dish’s richness.
How to store
Storage and reheating tips
If you find yourself with leftovers (though that’s often unlikely!), you can store them in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing the chicken and sauce separately, which can last in the freezer for up to three months. Reheat in a skillet over low heat or in the microwave, ensuring the chicken heats through without drying out.
Tips to make
Helpful cooking tips
- For the crispiest cutlets, make sure your oil is hot enough before adding the chicken; flick a drop of water into the pan—if it sizzles, you’re ready to go.
- Letting the coated chicken rest for a few minutes before cooking can help achieve an even better crust.
- Feel free to add vegetables, like sautéed spinach or mushrooms, directly into the sauce for added flavor and nutrition.
Variations
Creative twists
There’s plenty of room for creativity with this dish. You could try adding zest from a lemon to the sauce for a fresh citrus twist, or even experiment with herbs like basil or Italian seasoning for extra flavor. If you’re accommodating dietary restrictions, consider a gluten-free breadcrumb option or skipping the breading altogether for a low-carb adaptation.
Common questions
Your questions answered
- What can I serve with it? Mashed potatoes, pasta, or steamed vegetables make excellent pairings.
- Can I substitute the heavy cream? Yes! You can use half-and-half or a non-dairy alternative for a lighter option.
- How long does it last in the fridge? Properly stored, it’ll last up to three days in the refrigerator.
This Parmesan Crusted Chicken with Creamy Garlic Sauce recipe is bound to become a cherished favorite in your kitchen. Enjoy the cooking and even more, the eating!
PrintParmesan Crusted Chicken with Creamy Garlic Sauce
A crispy, golden piece of chicken dressed in a velvety garlic sauce, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian
- Diet: None specified
Ingredients
- 4 thin chicken cutlets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan (for sauce)
- Salt & pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Season the chicken cutlets generously with salt and pepper on both sides.
- Dredge each cutlet in flour, ensuring it is well-coated, then dip it into the beaten eggs, followed by a coating in the breadcrumb and Parmesan mixture.
- In a skillet over medium heat, warm the olive oil. Cook the chicken cutlets for 3-4 minutes on each side until golden brown.
- In the same skillet, melt the butter and sauté the minced garlic until fragrant (about 30 seconds).
- Pour in the chicken broth and heavy cream, stirring to combine, then add the extra Parmesan and simmer until the sauce thickens slightly.
- Return the crispy chicken to the skillet, spooning the creamy sauce over the top. Garnish with fresh parsley or thyme before serving.
Notes
For lighter options, consider using whole wheat breadcrumbs or a non-dairy alternative for the heavy cream.