Parmesan Crusted Chicken: Crispy, Creamy Dinner (Print Version)

Crispy Parmesan Crusted Chicken with rich garlic sauce. A weeknight favorite that's simple, comforting, and always a hit. Quick and easy dinner idea.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains dairy, gluten

# Ingredients:

→ For the Parmesan Crusted Chicken

01 - 2 boneless, skinless chicken breasts (about 6-8 oz each)
02 - 1/2 cup all-purpose flour
03 - 1/2 cup freshly grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 large egg, beaten
09 - 1 tablespoon olive oil
10 - 1 tablespoon unsalted butter

→ For the Creamy Garlic Sauce

11 - 1 tablespoon unsalted butter
12 - 3-4 cloves garlic, minced
13 - 1/2 cup chicken broth
14 - 1/2 cup heavy cream
15 - Salt and black pepper to taste

→ Finishing Touches

16 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - Okay, first things first, get those chicken breasts ready. Pat them really, really dry with paper towels—this is key for that crispy crust, trust me. If they're super thick, I usually butterfly them or pound them gently to about 3/4-inch thickness. Now, grab two shallow dishes. In one, whisk together your flour, grated Parmesan, garlic powder, onion powder, salt, and black pepper. In the other, just have a plain egg or two, beaten. Dip each chicken piece into the egg, letting any excess drip off, then dredge it thoroughly in the Parmesan mixture, pressing gently to make sure that glorious crust really sticks. This step always makes my fingers a bit messy, but it's so worth it!
02 - Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and a pat of butter. Once the butter's melted and shimmering, carefully place your Parmesan Crusted Chicken into the hot pan. Don't overcrowd the pan, or the chicken won't crisp up properly; you might need to do this in batches. Sear for about 4-5 minutes per side, until it's beautifully golden brown and crispy. This is where the magic happens, you can actually hear that satisfying sizzle! I once tried to rush this and flipped too early; the crust didn't stand a chance. Be patient here!
03 - Once your Parmesan Crusted Chicken is perfectly golden and cooked through (internal temperature should be 165°F or 74°C), remove it from the skillet and place it on a plate. Tent it loosely with foil to keep it warm while you make the sauce. This resting period is important, honestly, it helps the juices redistribute, making the chicken even more tender. Don't skip it, even if you're super hungry like I usually am!
04 - Now for the good stuff! Don't clean that pan, all those browned bits are flavor gold. Add another tablespoon of butter to the skillet. Once it's melted, toss in your minced garlic and let it cook for about 1 minute, until it's fragrant but not burnt—that's a fine line, so watch it! Pour in the chicken broth and scrape up all those lovely browned bits from the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly. This smells absolutely incredible, by the way, it always makes my stomach rumble!
05 - Now for the good stuff! Reduce the heat to low and pour in the heavy cream. Stir it gently and let it simmer for another 2-3 minutes, just until it thickens slightly. Season with a little more salt and pepper to taste. Honestly, I always taste and adjust here; sometimes it needs a little more, sometimes it's perfect. This is where you can make it truly yours. If it gets too thick, a splash more broth or even water can help. I didn't expect it to be so easy the first time I made it, but it really is!
06 - Carefully place the cooked Parmesan Crusted Chicken back into the skillet, nestled in that luscious creamy garlic sauce. You can spoon some of the sauce over the chicken to ensure every bite is coated. Let it warm through for another minute or two. This step is about integrating the flavors, letting the chicken soak up some of that garlicky goodness. Sometimes I'm a bit too eager and skip this, but it really does make a difference. Garnish generously with fresh chopped parsley. Voila! Dinner is served.
07 - And there you have it! A plate of golden, crispy Parmesan Crusted Chicken bathed in a rich, creamy garlic sauce. The chicken should be tender on the inside, with a satisfying crunch on the outside, and the sauce should be velvety smooth. Take a moment to appreciate the aroma before you dig in. This is one of those dishes that just screams comfort and happiness. Serve it up and watch it disappear!

# Notes:

01 - Always pat your chicken breasts super dry for the crispiest Parmesan crust.
02 - For the best creamy sauce, keep the heat low after adding the heavy cream to prevent separation.
03 - If you don't have fresh Parmesan, a good quality block of Asiago can be a decent, flavorful substitute.
04 - Serve this dish with some crusty bread to sop up every last bit of that amazing garlic sauce.

# Tools You'll Need:

01 - Large skillet
02 - shallow dishes
03 - tongs
04 - whisk
05 - meat mallet (optional)

# Nutrition Facts (Per Serving):

Calories: 550 kcal
Total Fat: 40g
Total Carbohydrate: 15g
Protein: 35g

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