Parmesan Crusted Chicken with Creamy Garlic Sauce
Delightful chicken cutlets coated in a cheesy crust and topped with a rich creamy garlic sauce, perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 4 pieces thin chicken cutlets Patted dry for better breading
- ½ cup all-purpose flour For dredging
- 2 large eggs, beaten For egg wash
- 1 cup breadcrumbs Can be whole wheat for a healthier option
- ½ cup grated Parmesan cheese For coating
- 2 tbsp olive oil For frying
- 2 tbsp butter For making the sauce
For the Sauce
- 3 cloves garlic, minced For flavoring the sauce
- ½ cup chicken broth For sauce base
- 1 cup heavy cream For the creamy sauce
- ¼ cup grated Parmesan cheese Added to the sauce for extra flavor
Instructions
Preparation
- Season the chicken cutlets with salt and pepper on both sides.
- Create a dredging station: coat the chicken in flour, dip in beaten eggs, then coat with the breadcrumb-Parmesan mixture.
Cooking
- Heat olive oil in a large skillet over medium heat and cook chicken for 3–4 minutes on each side until golden brown and crispy.
- Transfer cooked chicken to a plate.
- In the same skillet, lower the heat and add butter. Once melted, add minced garlic and sauté until fragrant.
- Stir in chicken broth, heavy cream, and additional Parmesan cheese. Simmer until the sauce thickens and adjust seasoning as needed.
- Return chicken to the skillet and spoon the creamy sauce over the top. Garnish with fresh parsley or thyme.
Serving
- Serve with sides such as mashed potatoes, pasta, or roasted vegetables.
Notes
For a lighter dish, substitute heavy cream with half-and-half. Add red pepper flakes to the garlic sauce for extra heat. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze without sauce for up to 2 months.