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Parmesan Crusted Chicken With Creamy Garlic Sauce Recipe
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
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Prep Time 15 minutes
Cook Time 20 minutes
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.