Parmesan Crusted Chicken with Creamy Garlic Sauce
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 cup grated Parmesan cheese
1 cup breadcrumbs (Panko or regular)
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp paprika (optional)
Salt & pepper, to taste
2 large eggs
2 tbsp olive oil (for pan-searing)
2 tbsp butter
For the Creamy Garlic Sauce
3 tbsp butter
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream (or half-and-half)
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt & pepper, to taste
Fresh parsley (optional, for garnish)
Instructions
Prepare the Chicken
Butterfly or flatten chicken breasts
Slice in half horizontally (to make 4 thin cutlets) or pound to an even thickness.
Season
Sprinkle both sides with salt and pepper.
Prepare breading stations
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika
Bread the chicken
Dredge each piece in flour → dip in egg → coat in the Parmesan-breadcrumb mixture. Press well so it adheres.
Cook
Heat 2 Tbsp olive oil + 2 Tbsp butter in a skillet over medium heat.
Cook chicken 4–5 minutes per side until golden and cooked through.
Remove and keep warm.
Make the Creamy Garlic Sauce
In the same skillet, melt 3 tbsp butter.
Add minced garlic and sauté 30–60 seconds until fragrant.
Pour in chicken broth, scraping up browned bits.
Stir in heavy cream, Parmesan, Italian seasoning, salt and pepper.
Simmer 3–5 minutes until thick and creamy.
Bring it Together
Return chicken to the pan and spoon sauce over it.
Simmer 1–2 minutes to blend flavors.
Garnish with parsley if desired.
Serving Ideas
Over pasta, mashed potatoes, or rice
With roasted broccoli, green beans, or salad
