Crispy Parmesan Chicken with Creamy Garlic Sauce
This dish combines the satisfying crunch of Parmesan-crusted chicken with a rich, creamy garlic sauce that’s smooth, savory, and perfectly balanced. It’s elegant enough for dinner guests yet simple enough for a weeknight meal. Pair it with mashed potatoes, pasta, or lemony orzo for a Mediterranean touch.
Prep time: 15 minutes
Cook time: 20 minutes
Total: 35 minutes
Servings:2–3
Ingredients
For the Chicken:
2 large chicken breasts, halved lengthwise
½ cup breadcrumbs
½ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 egg, beaten
2 tbsp olive oil
For the Creamy Garlic Sauce:
1 tbsp olive oil
3 garlic cloves, minced
¾ cup heavy cream (or milk + 1 tbsp cream cheese for lighter option)
¼ cup chicken broth or water
¼ cup grated Parmesan cheese
½ tsp Italian seasoning
Salt & pepper, to taste
Optional: squeeze of lemon juice or sprinkle of fresh parsley
Instructions
1. Prepare the Chicken
Pat chicken dry with paper towels.
In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
Dip each chicken piece into beaten egg, then coat with the Parmesan breadcrumb mixture.
Press lightly to make sure coating sticks well.
2. Cook the Chicken
Heat olive oil in a large skillet over medium heat.
Add chicken and cook 3–4 minutes per side, until golden brown and cooked through (internal temp 74°C / 165°F).
Remove and set aside on a plate. Keep warm.
3. Make the Creamy Garlic Sauce
In the same pan, reduce heat to medium-low. Add 1 tbsp butter and minced garlic; saute 30 seconds until fragrant.
Add chicken broth and cream, stirring to loosen brown bits from the pan.
Stir in Parmesan and Italian seasoning until the sauce thickens slightly (2–3 minutes).
Taste and adjust with salt, pepper, and lemon juice.
4. Combine & Serve
Return chicken to the skillet and spoon the creamy garlic sauce over the top.
Simmer for 1–2 minutes on low heat to blend flavors.
Garnish with fresh parsley or extra Parmesan.
Serving Ideas
Serve with creamy lemon orzo, garlic mashed potatoes, or steamed broccoli.
For a full Mediterranean meal, pair with a side salad of arugula, tomatoes, and feta.
Chef’s Tips
For extra crispiness: Let the coated chicken rest 5–10 minutes before frying.
Make it lighter: Use Greek yogurt instead of cream for a tangy twist.
Add flavor depth: Deglaze the pan with a splash of white wine before adding cream.
For spicy lovers: Add a pinch of red chili flakes to the sauce.
Frequently Asked Questions
Q1: Can I bake the chicken instead of frying?
Yes! Bake at 400°F (200°C) for 18–20 minutes, flipping halfway, until golden and crispy.
Q2: Can I make it ahead?
You can prepare the sauce and chicken separately. Reheat the sauce gently and crisp up the chicken in a hot pan before serving.
Q3: What can I add to the sauce?
Mushrooms, spinach, or sun-dried tomatoes make delicious additions!
Nutritional Information
Calories: 520 kcal
Protein: 41 g
Fat: 31 g
Carbs: 15 g