Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a quick and delicious dish featuring tender chicken cutlets coated in a flavorful Parmesan and herb mixture, pan-fried to golden perfection, and served with a rich, creamy garlic sauce. Perfect for an easy weeknight dinner, this recipe balances crispy textures and smooth, savory flavors for a comforting meal.
Ingredients
Scale
Chicken Cutlets and Coating
- 2 pieces boneless, skinless chicken breasts (sliced in half horizontally to create 4 cutlets)
- 1/2 cup all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Creamy Garlic Sauce
- 1/2 cup butter
- 1/4 cup heavy cream (or half-and-half for lighter option)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Optional Garnish
- Extra Parmesan cheese
- Chopped fresh parsley
Instructions
- Prepare the Chicken Cutlets: Slice the chicken breasts in half horizontally to create four thin cutlets. Pat them dry with paper towels to ensure the coating sticks well.
- Make the Coating Mixture: In a shallow dish, combine the all-purpose flour, freshly grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to evenly distribute the seasonings.
- Coat the Chicken: Press each chicken cutlet into the Parmesan-flour mixture, ensuring both sides are well coated. Shake off any excess coating to avoid clumping during cooking.
- Cook the Chicken: In a large skillet, melt the butter over medium heat. Add the coated chicken cutlets and cook for 3-4 minutes on each side, or until they are golden brown and cooked through. Transfer the chicken to a plate and keep warm while preparing the sauce.
- Sauté Garlic: Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add Cream and Season: Pour in the heavy cream along with salt and black pepper. Stir and scrape up the browned bits from the skillet bottom to incorporate the rich flavors into the sauce.
- Simmer the Sauce: Let the sauce simmer gently for 2-3 minutes until it thickens and becomes creamy. Taste and adjust the seasoning as needed.
- Combine Chicken and Sauce: Return the cooked chicken cutlets to the skillet and spoon the creamy garlic sauce over the top. Heat for an additional minute to blend the flavors together.
- Serve: Serve the Parmesan crusted chicken hot, garnished with extra Parmesan cheese and chopped fresh parsley if desired for an added burst of flavor and color.
Notes
- For a lighter sauce, substitute half-and-half for the heavy cream.
- Make sure to pat chicken dry before coating to help the mixture adhere better.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Do not overcook the chicken to keep it juicy and tender.
- Fresh parsley adds a pop of color and freshness but can be omitted if unavailable.
