Ingredients
For the Parmesan-Crusted Chicken
- 4 large boneless, skinless chicken breasts
- 1 cup freshly grated Parmesan cheese
- ½ cup breadcrumbs (panko preferred for extra crunch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried Italian herbs
- 2 large eggs
- 3 tablespoons olive oil
- 2 tablespoons butter
For the Creamy Garlic Herb Sauce
- 3 tablespoons butter
- 5 cloves garlic, finely minced
- 1 cup chicken broth
- 1½ cups heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- Salt to taste
- ¼ teaspoon chili flakes (optional)
For Garnish
- Fresh parsley, finely chopped
- Extra Parmesan cheese
Preparing the Chicken
Begin by placing the chicken breasts on a cutting board. If they are thick, slice them horizontally to create thinner cutlets. This helps the chicken cook evenly and remain juicy inside while developing a crispy crust outside.
In one bowl, whisk the eggs until smooth. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, salt, black pepper, paprika, garlic powder, onion powder, and Italian herbs. Mix well so the seasoning is evenly distributed throughout the coating.
Dip each piece of chicken first into the beaten eggs, allowing the excess to drip off, then press it firmly into the Parmesan breadcrumb mixture. Make sure the chicken is fully coated on both sides. Set aside on a plate while you heat the pan.
Cooking the Parmesan-Crusted Chicken
Heat olive oil and butter together in a large skillet over medium heat. Once the butter is melted and slightly bubbling, carefully place the coated chicken into the pan. Do not overcrowd the skillet; cook in batches if needed.
Cook each piece for about 4–5 minutes per side, or until the crust is deeply golden and crispy. The chicken should be nearly cooked through at this stage. Transfer the chicken to a plate and loosely cover with foil to keep warm.
The browned bits left in the pan are essential for building flavor in the sauce, so do not clean the skillet.
Making the Garlic Herb Sauce
Reduce the heat to medium-low. Add butter to the same skillet and let it melt gently. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic, as it can become bitter.
Pour in the chicken broth and use a wooden spoon to deglaze the pan, scraping up all the flavorful bits stuck to the bottom. Allow the broth to simmer for 2–3 minutes to reduce slightly.
Slowly pour in the heavy cream while stirring continuously. Let the sauce come to a gentle simmer, then reduce the heat to low. Add the Parmesan cheese gradually, stirring until it melts smoothly into the sauce.
Season the sauce with Italian seasoning, black pepper, chili flakes if using, and salt to taste. The sauce should be thick, creamy, and well-balanced.
Combining Chicken and Sauce
Return the Parmesan-crusted chicken to the skillet, nestling each piece into the sauce. Spoon the sauce over the top so every piece is coated. Cover the skillet and let the chicken simmer gently for 10–12 minutes, or until fully cooked and tender.
During this time, the sauce will thicken further, and the chicken will absorb the rich garlic and Parmesan flavors.
Achieving the Perfect Finish
If the sauce becomes too thick, add a splash of chicken broth or cream to loosen it. If you prefer an extra golden top like the image, sprinkle additional Parmesan cheese over the chicken and place the skillet under the broiler for 2–3 minutes until lightly browned and bubbling.
Remove from heat and let the dish rest for a few minutes before serving. This allows the sauce to settle and cling beautifully to the chicken.
Serving Suggestions
This creamy Parmesan chicken pairs wonderfully with a variety of sides:
- Creamy mashed potatoes
- Steamed white rice or garlic rice
- Pasta such as fettuccine or penne
- Roasted vegetables like asparagus or broccoli
- Warm crusty bread to soak up the sauce
The dish is rich, so lighter vegetable sides help balance the flavors.
Tips for Best Results
- Use freshly grated Parmesan for the best flavor and melting texture.
- Keep the heat moderate when cooking the sauce to avoid curdling.
- Panko breadcrumbs give the crispiest crust.
- Chicken thighs can be used instead of breasts for extra juiciness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little cream or milk to restore the sauce’s smooth consistency.
This Creamy Parmesan Crusted Chicken in Garlic Herb Sauce is indulgent, comforting, and visually stunning. With its crispy exterior and rich, velvety sauce, it delivers bold flavor in every bite and is guaranteed to impress anyone who sits at your table.