Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe
Introduction
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a delicious and easy family dinner that combines crispy, flavorful chicken with a rich, garlicky sauce. Perfect for weeknights or special occasions, it pairs beautifully with mashed potatoes or roasted vegetables.
Ingredients
- 4 thin chicken cutlets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan (for sauce)
- Salt & pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Step 1: Season the chicken cutlets with salt and pepper on both sides.
- Step 2: Dredge each cutlet in the flour, then dip into the beaten eggs, and finally coat evenly with a mixture of breadcrumbs and ½ cup grated Parmesan cheese.
- Step 3: Heat olive oil in a large skillet over medium heat. Cook the chicken cutlets for 3 to 4 minutes on each side until they are golden brown and crispy. Remove and transfer to a plate.
- Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and ¼ cup grated Parmesan cheese. Simmer gently until the sauce thickens, about 3 to 5 minutes. Season with salt and pepper to taste.
- Step 5: Return the chicken cutlets to the skillet. Spoon the creamy garlic sauce over the chicken and warm through for a minute or two. Garnish with fresh parsley or thyme before serving.
- Step 6: Serve the Parmesan crusted chicken alongside mashed potatoes, pasta, or roasted vegetables for a complete meal.
Tips & Variations
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- To add a touch of heat, sprinkle some red pepper flakes into the garlic sauce.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
- Make sure the chicken cutlets are thin for quick and even cooking; pound thicker pieces gently if needed.
Storage
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from separating, or microwave briefly covered. Avoid overheating to keep the chicken moist and the sauce creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of cutlets?
Yes, if using chicken breasts, slice them horizontally to create thinner cutlets or pound them to an even thickness for best results.
Is there a substitute for heavy cream in the sauce?
You can use half-and-half or whole milk mixed with a small amount of flour or cornstarch to thicken the sauce if you want a lighter option, though the sauce will be less rich.
PrintParmesan Crusted Chicken with Creamy Garlic Sauce Recipe
A delicious and easy family dinner featuring tender chicken cutlets coated in a crispy Parmesan crust, pan-fried to golden perfection and topped with a rich, creamy garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
For the Chicken
- 4 thin chicken cutlets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
For the Sauce
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese (for sauce)
- Salt & pepper to taste
For Garnish
- Fresh parsley or thyme
Instructions
- Prepare Chicken: Season the chicken cutlets generously with salt and pepper on both sides to enhance their flavor.
- Coat Cutlets: Dredge each cutlet first in all-purpose flour, shaking off excess. Then dip into the beaten eggs, followed by coating thoroughly with a mixture of breadcrumbs and grated Parmesan cheese.
- Pan-Fry: Heat olive oil over medium heat in a large skillet. Add the coated chicken cutlets and cook for 3 to 4 minutes on each side until they become golden brown and crispy. Once cooked, transfer the cutlets to a plate and set aside.
- Make Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn it. Stir in the chicken broth, heavy cream, and ¼ cup grated Parmesan cheese. Allow the sauce to simmer gently until it thickens slightly, stirring occasionally. Season with salt and pepper to taste.
- Combine: Return the fried chicken cutlets to the skillet, spoon the creamy garlic sauce over them to coat evenly. Heat together for a minute to meld flavors. Garnish with freshly chopped parsley or thyme for a burst of color and freshness.
- Serve: Serve the Parmesan crusted chicken immediately with your choice of mashed potatoes, pasta, or roasted vegetables for a comforting and satisfying meal.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Make sure not to overcrowd the skillet when frying chicken to maintain a crisp crust.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Adjust the thickness of the sauce by simmering longer for a thicker consistency or adding a little more broth if too thick.
- Can be prepared with chicken breasts if cut thinly to ensure even cooking.
Keywords: Parmesan crusted chicken, creamy garlic sauce, pan-fried chicken, easy family dinner, crispy chicken cutlets
