This Parmesan Crusted Chicken With Creamy Garlic Sauce Recipe Is Crispy Outside, Dreamy Inside

I still remember the first time I made this Parmesan Crusted Chicken With Creamy Garlic Sauce Recipe — my kitchen was filled with the smell of garlic and warm Parmesan. Each bite felt like a cozy restaurant meal right at home, and on busy nights I often rotate it with dishes like One Pan Chipotle Honey Chicken and Rice Recipe.

It quickly became one of my go-to recipes whenever I want to impress without spending hours in the kitchen. The chicken stays juicy with a crunchy crust, and the sauce? Truly dreamy. I can’t wait for you to try it!

Ingredients

Here’s everything you need to make this delicious Parmesan Crusted Chicken with Creamy Garlic Sauce. I’ve included why each ingredient matters and my favorite swaps.

For the Chicken

• 2 pounds chicken breast tenders — tender pieces cook evenly and remain juicy.
• Salt and freshly ground black pepper — basic seasoning that enhances natural flavor.
• ½ cup all-purpose flour — helps coating stick and adds structure.
• 2 large eggs, beaten — acts as glue so crumbs adhere properly.
• 1½ cups freshly grated Parmesan cheese — fresh cheese melts and browns much better than pre-shredded.
• 1 cup Italian-seasoned panko bread crumbs — lighter and crispier than regular breadcrumbs.
• 1 teaspoon smoked paprika — adds color and mild smoky depth.
• 4 tablespoons unsalted butter — adds richness without overpowering saltiness.
• 2 tablespoons olive oil — helps achieve a golden crust without burning.

For the Creamy Garlic Sauce

• 3 cloves garlic, minced — fresh garlic gives strong aroma and flavor.
• ½ cup dry white wine — lifts browned bits from the pan and adds brightness (optional but recommended).
• 2 cups heavy cream — forms a smooth, rich sauce base.
• 1 teaspoon dried Italian seasoning — balances creaminess with herbs.
• ½ teaspoon red pepper flakes — optional gentle heat.
• Chopped fresh parsley for garnish — adds freshness and color.

Note: several servings (this recipe makes about 6 generous portions).

Variations

This recipe adapts easily to different preferences and dietary needs.

• Dairy-Free Version: Replace heavy cream with oat or coconut cream for a lighter sauce.
• Low-Carb Option: Use crushed pork rinds or almond flour instead of breadcrumbs.
• Extra Spicy: Add cayenne pepper or additional chili flakes.
• Herb Upgrade: Mix in fresh thyme, basil, or rosemary for deeper flavor.
• Roasted Garlic Twist: Swap minced garlic with roasted garlic for a sweeter taste.

Cooking Time

Here’s the time breakdown:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Equipment You Need

• Large skillet — cooks chicken and sauce in one pan.
• Shallow bowls — used for breading station.
• Tongs — helps flip chicken without damaging crust.
• Mixing bowls — combine ingredients easily.
• Measuring cups and spoons — ensure correct ingredient balance.

How to Make Parmesan Crusted Chicken With Creamy Garlic Sauce Recipe

Below are the main cooking steps to ensure perfect results every time.

Prepare the Chicken

Start by patting the chicken dry and seasoning with salt and pepper. Set up three dishes for flour, beaten eggs, and breadcrumb-Parmesan mixture. Coat chicken first in flour, then egg, then crumbs, pressing gently so coating sticks well.

Brown the Chicken

Heat butter and olive oil in a skillet over medium heat until hot. Cook chicken in batches to avoid overcrowding, allowing each side to become deeply golden. Remove cooked chicken and keep warm while preparing the sauce.

Make the Creamy Garlic Sauce

In the same skillet, sauté minced garlic briefly until fragrant. Add wine to deglaze, scraping flavorful bits from the pan. Stir in cream, Italian seasoning, and chili flakes, then simmer until thick and creamy.

Bring It Together

Return chicken to the skillet so it warms in the sauce. Spoon sauce over each piece and simmer briefly so flavors combine. Finish with chopped parsley and serve immediately.

Additional Tips for Making this Recipe Better

Here’s what I learned after making this dish multiple times:

• I always dry the chicken well so the crust becomes extra crisp.
• I press breadcrumbs firmly so coating stays intact while frying.
• I simmer sauce slowly to prevent splitting.
• If sauce thickens too much, I thin it with a splash of broth.
• I warm plates before serving to keep food hot longer.

How to Serve Parmesan Crusted Chicken With Creamy Garlic Sauce Recipe

Serve this chicken with plenty of sauce spooned over the top for maximum flavor. It pairs beautifully with pasta, mashed potatoes, or buttered rice. For lighter meals, serve alongside roasted vegetables or a crisp salad. A sprinkle of parsley or extra Parmesan gives a restaurant-style presentation.

Nutritional Information

Approximate values per serving:

• Calories: ~1090 kcal
• Protein: ~44 g
• Carbohydrates: ~57 g
• Fat: ~76 g

Make Ahead and Storage

Refrigerating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently to maintain texture.

Freezing

Freeze cooked chicken without sauce for best results. Wrap well and store for up to 2 months, then thaw overnight before reheating.

Reheating

Reheat chicken in a 350°F oven until warmed through and crisp again. Heat sauce separately and pour over chicken before serving.

Why You’ll Love This Recipe?

Here’s why this recipe becomes a household favorite:

• Comforting Flavor: Creamy sauce and crispy chicken create the perfect comfort meal.
• Quick Preparation: Ready in under 40 minutes, ideal for busy evenings.
• Versatile Pairings: Matches with pasta, rice, or vegetables easily.
• Family Friendly: Mild, creamy flavors appeal to all ages.
• Customizable: Easy to adjust for dietary preferences or flavor twists.

Ash Tyrrell

Parmesan Crusted Chicken With Creamy Garlic Sauce Recipe

I still remember the first time I made this Parmesan Crusted Chicken with Creamy Garlic Sauce — my kitchen was filled with the smell of garlic and warm Parmesan. Each bite felt like a cozy restaurant meal right at home. It quickly became one of my go-to recipes whenever I want to impress without spending hours in the kitchen

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 pounds chicken breast tenders — tender pieces cook evenly and remain juicy.
• Salt and freshly ground black pepper — basic seasoning that enhances natural flavor.
• ½ cup all-purpose flour — helps coating stick and adds structure.
• 2 large eggs beaten — acts as glue so crumbs adhere properly.
• 1½ cups freshly grated Parmesan cheese — fresh cheese melts and browns much better than pre-shredded.
• 1 cup Italian-seasoned panko bread crumbs — lighter and crispier than regular breadcrumbs.
• 1 teaspoon smoked paprika — adds color and mild smoky depth.
• 4 tablespoons unsalted butter — adds richness without overpowering saltiness.
• 2 tablespoons olive oil — helps achieve a golden crust without burning.
• 3 cloves garlic minced — fresh garlic gives strong aroma and flavor.
• ½ cup dry white wine — lifts browned bits from the pan and adds brightness optional but recommended.
• 2 cups heavy cream — forms a smooth rich sauce base.
• 1 teaspoon dried Italian seasoning — balances creaminess with herbs.
• ½ teaspoon red pepper flakes — optional gentle heat.
• Chopped fresh parsley for garnish — adds freshness and color.

Method

 

1. Start by patting the chicken dry and seasoning with salt and pepper. Set up three dishes for flour, beaten eggs, and breadcrumb-Parmesan mixture. Coat chicken first in flour, then egg, then crumbs, pressing gently so coating sticks well.
2. Heat butter and olive oil in a skillet over medium heat until hot. Cook chicken in batches to avoid overcrowding, allowing each side to become deeply golden. Remove cooked chicken and keep warm while preparing the sauce.
3. In the same skillet, sauté minced garlic briefly until fragrant. Add wine to deglaze, scraping flavorful bits from the pan. Stir in cream, Italian seasoning, and chili flakes, then simmer until thick and creamy.
4. Return chicken to the skillet so it warms in the sauce. Spoon sauce over each piece and simmer briefly so flavors combine. Finish with chopped parsley and serve immediately.

Notes

• I always dry the chicken well so the crust becomes extra crisp.
• I press breadcrumbs firmly so coating stays intact while frying.
• I simmer sauce slowly to prevent splitting.
• If sauce thickens too much, I thin it with a splash of broth.
• I warm plates before serving to keep food hot longer.