Warm, creamy, and delightfully crispy, this Parmesan Crusted Chicken with Creamy Garlic Sauce is the perfect way to bring your family together for a comforting dinner. This dish is both simple and elegant, making it the ideal choice for a weeknight meal or a special occasion. You’ll want to save this recipe for sure!
Why You’ll Love This Parmesan Crusted Chicken with Creamy Garlic Sauce:
- Delicious Flavor: The combination of crispy Parmesan coating and a rich garlic sauce is truly irresistible.
- Quick Prep Time: Get this meal on the table in under 30 minutes, perfect for busy weeknights.
- Meal Prep Friendly: Prepare the chicken ahead of time and store for an easy reheat.
- Kid-Approved: The crispy chicken and creamy sauce are sure to win over even the pickiest eaters.
Ingredients Needed:
For the Chicken:
- 4 thin chicken cutlets
- Salt & pepper to taste
For the Coating:
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
For the Sauce:
- 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)
For Garnish:
- Fresh parsley or thyme
Step-by-Step Instructions:
- Prepare Chicken: Season the cutlets well with salt and pepper.
- Coat Cutlets: Dredge each cutlet in flour, dip into the beaten eggs, and then coat with the breadcrumb-Parmesan mixture.
- Pan-Fry: In a skillet, heat the olive oil over medium heat. Cook each chicken cutlet for 3–4 minutes on each side until golden and crispy. Transfer to a plate and set aside.
- Make Sauce: In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and the extra ¼ cup of Parmesan cheese. Simmer until the sauce thickens slightly. Season to taste with salt and pepper.
- Combine: Return the golden chicken cutlets to the skillet and spoon the creamy garlic sauce over them.
- Serve: Garnish with fresh parsley or thyme and serve warm alongside mashed potatoes, pasta, or roasted vegetables for a complete meal.
Serving Suggestions for Parmesan Crusted Chicken
Pair this dish with sides like creamy mashed potatoes, garlicky pasta, or a fresh, crisp salad to balance the richness of the sauce.
Tips for Success with Parmesan Crusted Chicken
- Thin Cutlets: Use chicken cutlets that are about ¼ inch thick; this ensures they cook quickly and evenly.
- Coating Variations: Try adding Italian seasoning or herbs to the breadcrumb mixture for extra flavor.
- Sauce Thickness: If the sauce is too thin, let it simmer a little longer to reach your desired consistency.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Variation
For a lighter version, you can bake the chicken instead of frying it. Simply place the coated cutlets on a baking sheet and bake at 400°F for about 20 minutes, or until golden and cooked through.
FAQs
1. Can I use chicken breasts instead of cutlets?
Yes! Just make sure to slice them into thin cutlets or pound them to ensure even cooking.
2. Is there a substitute for heavy cream?
You can use half-and-half or a mixture of Greek yogurt and milk for a lighter alternative, but it may slightly alter the sauce’s texture.
3. How do I reheat leftovers?
Reheat leftovers in the microwave or on the stovetop over low heat, adding a splash of broth or cream to refresh the sauce.
This recipe guarantees a dinner that is both satisfying and easy to prepare, promising to become a staple in your family meal rotation!
Ingredients
For the Chicken
- 4 pieces thin chicken cutlets Ensure they are about ¼ inch thick for even cooking.
- Salt & pepper to taste
For the Coating
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
For the Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy cream Can substitute with half-and-half or Greek yogurt with milk.
- ¼ cup grated Parmesan (for sauce)
For Garnish
- Fresh parsley or thyme
Instructions
Preparation
- Season the chicken cutlets well with salt and pepper.
- Dredge each cutlet in flour, dip into beaten eggs, and then coat with the breadcrumb-Parmesan mixture.
Cooking
- In a skillet, heat the olive oil over medium heat.
- Cook each chicken cutlet for 3–4 minutes on each side until golden and crispy. Transfer to a plate and set aside.
- In the same skillet, melt the butter and add the minced garlic, sauté until fragrant, about 1 minute.
- Stir in the chicken broth, heavy cream, and the extra ¼ cup of Parmesan cheese. Simmer until the sauce thickens slightly. Season to taste with salt and pepper.
- Return the golden chicken cutlets to the skillet and spoon the creamy garlic sauce over them.
Serving
- Garnish with fresh parsley or thyme and serve warm alongside mashed potatoes, pasta, or roasted vegetables.
