There’s something undeniably comforting about a dish that combines tender chicken with a crispy, golden crust and a rich, creamy sauce. Parmesan Crusted Chicken with Creamy Garlic Sauce is just that—a recipe that elevates a simple weeknight dinner into a culinary experience. With its delightful combination of flavors and textures, this dish is perfect for family meals or impressing guests on special occasions. Trust me; once you taste the crunchy, cheesy crust paired with a luscious garlic-infused sauce, you’ll want to add it to your regular dinner rotation.

Why you’ll love this dish

This recipe is a gem not only for its mouthwatering flavor but also for its practicality. It’s a quick and budget-friendly option that doesn’t skimp on taste, making it a go-to for busy weeknights or last-minute dinner plans. The crispy Parmesan crust adds a delightful crunch to the tender chicken, while the creamy garlic sauce envelops the dish in utter indulgence. It’s like a restaurant-quality meal that you can whip up at home!

"This chicken is everything I love in a dinner—crispy, creamy, and full of flavor! It’s now a staple in my house." – A happy home cook

How to make Parmesan Crusted Chicken with Creamy Garlic Sauce

Getting from raw ingredients to a plate of deliciousness is easier than you might think! This recipe is straightforward, requiring just a few cooking techniques to achieve a satisfying meal. You’ll bread the chicken, pan-fry it to golden perfection, and then create a luscious sauce right in the same skillet. It’s as simple as it is rewarding.

What you’ll need

To create this dish, gather the following 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

If you have dietary restrictions, you can easily swap out regular flour for almond flour or use gluten-free breadcrumbs.

Directions to follow

Start by seasoning the chicken cutlets with salt and pepper to enhance their flavor.
Create a breading station with three bowls: one for flour, one for the beaten eggs, and one for a mix of breadcrumbs and Parmesan.
Dredge each chicken cutlet in flour, dip it into the egg, and then coat it thoroughly with the breadcrumb mixture.
Heat the olive oil in a skillet over medium heat. Pan-fry the chicken cutlets for 3-4 minutes on each side until they’re golden brown.
In the same skillet, melt the butter and add the minced garlic. Stir and then pour in the chicken broth and heavy cream, letting it thicken as you stir. Season with salt and pepper to taste.
Return the chicken to the skillet, spoon some sauce over the top, and garnish with fresh parsley or thyme for that final touch.

Best ways to enjoy it

You can serve Parmesan Crusted Chicken with Creamy Garlic Sauce in a variety of delicious ways! Pair it with a simple arugula salad drizzled with lemon vinaigrette for a light contrast, or serve it alongside buttery garlic mashed potatoes to soak up the sauce. For a low-carb option, try it with steamed vegetables or over zucchini noodles. To elevate the presentation, plate the chicken on a bed of leafy greens and drizzle with extra sauce, garnishing with herbs for a pop of color.

Storage and reheating tips

If you find yourself with leftovers (which is a rarity given how delicious this is!), store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked chicken, though it’s best to omit the sauce if you choose this option. To reheat, warm it gently in the oven at 350°F (175°C) or in a skillet over low heat to avoid drying it out.

Helpful cooking tips

For the best results, ensure your chicken cutlets are of even thickness to promote uniform cooking. If they are thick, consider pounding them down gently using a meat mallet. This will also help them absorb more flavor from the breading. Additionally, don’t overcrowd the skillet when frying; this can lower the oil temperature and lead to soggy crusts. Cook in batches if needed!

Creative twists

Feel free to customize this dish based on your taste preferences! For a kick, add some red pepper flakes to the garlic sauce. If you want to incorporate some herbs, try mixing in fresh basil or oregano with the breadcrumb coating. You can also experiment with different cheese options like mozzarella or a spice blend in the breading for a unique flavor profile.

Common questions

How long does it take to prepare this dish?
Preparation and cooking can be done in approximately 30-40 minutes, making it a swift option for a weeknight dinner.

Can I use chicken thighs instead of cutlets?
Absolutely! Chicken thighs will provide more flavor and moisture; just be sure to adjust the cooking time accordingly.

Is this dish suitable for meal prep?
Yes! This chicken can be made ahead of time for meal prep and stored in the fridge. Just follow the reheating tips for the best results.

By following this guide, you’re set to create a deliciously satisfying meal that will surely impress everyone at the table. Enjoy!

Parmesan Crusted Chicken with Creamy Garlic Sauce

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A comforting dish combining tender chicken with a crispy Parmesan crust and a rich garlic sauce, perfect for family meals or special occasions.

Author: ayoboyo021gmail-com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-frying
Cuisine: Italian
Diet: Gluten-Free (if using alternative flour and breadcrumbs)

Ingredients

Scale

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

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Instructions

Season the chicken cutlets with salt and pepper.
Create a breading station with bowls for flour, beaten eggs, and the breadcrumb-Parmesan mixture.
Dredge each chicken cutlet in flour, dip it in the egg, and coat with the breadcrumb mixture.
Heat olive oil in a skillet over medium heat and pan-fry the chicken for 3-4 minutes on each side until golden brown.
In the same skillet, melt butter and add minced garlic. Stir then pour in chicken broth and heavy cream, letting it thicken as you stir. Season with salt and pepper.
Return the chicken to the skillet, spoon sauce over the top, and garnish with fresh herbs.

Notes

Serve with arugula salad, garlic mashed potatoes, or over zucchini noodles. Store leftovers in an airtight container for up to 3 days.