Crusted Chicken with Creamy Garlic Sauce
Description
This Crusted Chicken with Creamy Garlic Sauce is a delicious, restaurant-quality dish you can make at home in under an hour. The chicken breasts are coated in a crisp, golden Parmesan and breadcrumb crust, then topped with a velvety garlic cream sauce. It’s perfect for date nights, family dinners, or impressing guests with minimal effort.
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
Salt & pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
¾ cup seasoned breadcrumbs (Panko or Italian-style)
½ cup grated Parmesan cheese
2 tbsp olive oil
2 tbsp
For the Creamy Garlic Sauce:
4 cloves garlic, minced
1 tbsp olive oil
1 tbsp olive oil
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley (optional, for garnish)
Instructions
1. Prepare the Chicken:
Flatten the chicken breasts to even thickness (about ½ inch) using a meat mallet.
Season both sides with salt and pepper.
Dredge each piece in flour, then dip in beaten eggs, and coat with the breadcrumb-Parmesan mixture (combine breadcrumbs and Parmesan in a shallow dish).
2. Cook the Chicken:
Heat 2 tbsp oil and 2 tbsp butter in a large skillet over medium heat.
Cook chicken for about 4–5 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).
Remove and set aside on a plate. Tent with foil to keep warm.
3. Make the Creamy Garlic Sauce:
In the same skillet, add 1 tbsp olive oil and 1 tbsp olive oil.
Sauté minced garlic for 1–2 minutes until frarant (don’t burn it!).
Pour in the chicken broth and heavy cream. Stir and bring to a simmer.
Add Parmesan, Italian seasoning, salt, and pepper. Stir until the sauce thickens (about 5–7 minutes).
Taste and adjust seasoning if needed.
4. Assemble & Serve:
Return the chicken to the skillet or plate the chicken and spoon sauce on top.
Garnish with fresh parsley if desired.
Serve with mashed potatoes, pasta, rice, or steamed vegetables.Time Breakdown
Task Time
Prep Time 15 minutes
Cook Time (Chicken + Sauce) 25 minutes
Total Time 40 minutes Nutritional Information (Per Serving)
Assumes recipe serves 4.
Nutrient Amount
Calories 610 kcal
Protein 41g
Fat 38g
Saturated Fat 18g
Carbohydrates 21g
Sugar 2g
Fiber 1g
Sodium 710mg
Cholesterol 175mg
Note: Nutritional values are approximate and can vary depending on exact ingredients and portion sizes.
❓ Frequently Asked Questions (FAQs)
Q: Can I bake the chicken instead of frying it?
A: Yes! Bake at 400°F (200°C) for about 20–25 minutes on a parchment-lined tray, flipping halfway through for even crispiness.
Q: Can I use milk instead of cream?
A: For a lighter sauce, you can use whole milk with a bit of cornstarch to thicken, but it won’t be as rich.
Q: Can I make this gluten-free?
A: Yes, use gluten-free flour and breadcrumbs. Also ensure your Parmesan and chicken broth are gluten-free.
Q: How do I reheat leftovers?
A: Reheat in a skillet over medium heat or in the oven at 350°F for 10–12 minutes. Add a splash of broth or milk to keep the sauce creamy.
Q: What can I serve this with?
A: Excellent sides include:
Garlic mashed potatoes
Buttered pasta
Roasted aspa
ragus or green beans
Caesar salad