Crispy Parmesan Chicken Breasts with Rich Garlic Cream Sauce
Golden, crunchy chicken paired with a silky, garlic-infused cream sauce
This Crispy Parmesan Chicken with Garlic Cream Sauce is the kind of comforting, crowd-pleasing dish that feels both elegant and deeply satisfying. Juicy chicken breasts are coated in a crunchy Parmesan and breadcrumb crust, pan-fried until golden and crisp, then finished with a luscious garlic cream sauce that brings everything together. It’s perfect for a cozy dinner, special occasions, or when you want a restaurant-quality meal at home.
Ingredients
For the Crispy Chicken
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (Panko preferred for extra crunch)
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 tbsp butter
For the Creamy Garlic Sauce
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1½ cups heavy cream (or half-and-half)
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: pinch of Italian seasoning or red pepper flakes
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken
Pat the chicken breasts dry with paper towels. If they’re thick, gently pound them to even thickness for even cooking. Season lightly with salt and pepper. - Set up the breading station
Place the flour in one shallow bowl. In a second bowl, beat the eggs. In a third bowl, combine Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper. - Bread the chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then press firmly into the Parmesan breadcrumb mixture until fully coated. - Cook the chicken
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown, crispy, and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and tent loosely with foil. - Make the garlic cream sauce
In the same skillet, reduce heat to medium. Add butter and let it melt. Stir in minced garlic and cook for 30 seconds until fragrant (do not brown). Sprinkle in the flour and whisk continuously for 1 minute to cook out the raw flour taste. - Build the sauce
Slowly whisk in the chicken broth, followed by the cream. Let the sauce simmer for 3–4 minutes until thickened. Stir in Parmesan cheese and season with salt, pepper, and optional seasoning. - Combine and serve
Return the chicken to the skillet or spoon the sauce generously over the chicken. Simmer gently for 1–2 minutes, then remove from heat. Garnish with fresh parsley.
Serving Suggestions & Tips
- Serve over pasta, mashed potatoes, or steamed rice.
- Pair with roasted vegetables or a crisp green salad.
- For extra crunch, finish chicken in a 400°F (200°C) oven for 5 minutes after pan-frying.
- Leftovers keep well for up to 3 days in the refrigerator.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~520–560 kcal per serving