Easy Parmesan Crusted Chicken with Creamy Garlic Sauce
Golden Parmesan-crusted chicken breasts served with a luxurious creamy garlic sauce. A comforting, restaurant-style dinner made easily at home.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 1 cup breadcrumbs Panko preferred
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 large eggs
- 2 tablespoons olive oil
For the Creamy Garlic Sauce
- 3 tablespoons butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups milk or half-and-half
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
For Garnish
- Fresh parsley finely chopped
Instructions
Prepare the chicken
- Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness. Season both sides with salt, black pepper, garlic powder, and paprika.
Set up the coating station
- In one shallow bowl, whisk the eggs. In another, mix breadcrumbs and grated Parmesan.
Coat the chicken
- Dip each chicken breast into the eggs, then press firmly into the breadcrumb-Parmesan mixture until evenly coated.
Cook the chicken
- Heat olive oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through. Remove and keep warm.
Make the garlic sauce
- In the same skillet, melt butter. Add garlic and sauté for about 1 minute until fragrant. Stir in flour and cook 30 seconds. Slowly whisk in milk until smooth and thickened.
Finish the sauce
- Stir in Parmesan cheese and season with salt and pepper. Simmer gently until creamy.
Serve
- Spoon creamy garlic sauce over the chicken. Garnish with fresh parsley and serve immediately.
Notes
Tips & Variations
- Extra crisp crust: Use Panko breadcrumbs and press firmly
- Extra cheesy: Add Parmesan directly into the sauce and crust
- Lighter version: Use low-fat milk and bake chicken instead of pan-frying
- Herb boost: Add Italian seasoning or thyme to the breadcrumb mix
- Spicy twist: Add red pepper flakes to the sauce
Storage
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat gently on the stovetop or in the oven at 325°F to maintain texture