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A close-up of crispy, golden Parmesan Crusted Chicken, showing the detailed texture of the crust and minced garlic in the cream sauce.

Parmesan Crusted Chicken with Velvety Garlic Cream Sauce

This Parmesan Crusted Chicken features a crispy, golden crust and a velvety garlic cream sauce. An easy, restaurant-quality skillet dish that's perfect for a weeknight dinner and is guaranteed to impress with its incredible flavor and texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Parmesan Crusted Chicken
  • 4 boneless, skinless chicken breasts about 6 oz (170g) each, pounded to ½-inch thickness
  • 1/2 cup all-purpose flour 60g
  • 2 large eggs beaten
  • 3/4 cup freshly grated Parmesan cheese 75g
  • 1/2 cup Panko breadcrumbs 30g
  • 1 tsp salt or to taste
  • 1/2 tsp cracked black pepper or to taste
  • 2 tbsp olive oil 30ml
For the Garlic Cream Sauce
  • 2 tbsp unsalted butter 30g, divided
  • 4 cloves garlic minced
  • 1/4 cup chicken broth 60ml
  • 1 cup heavy cream 240ml
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet (12-inch) Cast iron or heavy-bottomed is best.
  • 3 Shallow Bowls For the dredging station.
  • 1 Meat Mallet

Instructions
 

Prepare the Chicken
  1. Pound chicken breasts to an even ½-inch (1.25cm) thickness and season both sides with salt and pepper.
  2. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of grated Parmesan and Panko breadcrumbs.
  3. Coat each chicken breast first in flour, then egg, and finally press firmly into the Parmesan mixture to coat completely.
Sear the Chicken
  1. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Place coated chicken in the hot skillet.
  2. Cook for 4-6 minutes per side, until a deep golden-brown crust forms and the chicken reaches an internal temperature of 165°F (74°C). Remove from skillet and set aside.
Make the Garlic Cream Sauce
  1. Reduce heat to medium, add the remaining 1 tbsp of butter. Sauté minced garlic for 30-60 seconds until fragrant.
  2. Deglaze the pan with chicken broth, scraping up any browned bits. Simmer for 1-2 minutes.
  3. Stir in the heavy cream and simmer for 3-4 minutes until the sauce thickens. Season with salt and pepper.
  4. Return the chicken to the skillet. Garnish with fresh parsley and serve immediately.

Notes

Use Freshly Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting and browning properly.
Don't Overcrowd the Pan: Give the chicken space to sear properly. Overcrowding will steam the chicken, resulting in a soggy crust.
Control Your Heat: If the crust is browning too quickly before the chicken is cooked, reduce the heat slightly.
Serve Immediately: This dish is at its absolute best right out of the skillet when the crust is at its peak crispiness.
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