There’s just something about crispy chicken and creamy sauce that makes everything feel right with the world. Whether you’ve had a long day or you’re just in the mood for something indulgent, this Parmesan Crusted Chicken with Creamy Garlic Sauce delivers on all fronts. It’s rich, flavorful, and surprisingly simple to make — the kind of recipe that looks like it took a lot more effort than it actually did (and we love those, don’t we?).

I remember the first time I made this for dinner — it was a chilly Friday night, and I wanted something warm, cheesy, and satisfying without having to head out to a restaurant. That buttery garlic sauce? It honestly made me want to lick the plate. And that golden, crispy crust? Let’s just say there were no leftovers.

This recipe has quickly become one of our favorite go-tos when we want to impress guests or just treat ourselves to something cozy and delicious. The best part is how versatile it is. Serve it over fettuccine, mashed potatoes, or even a bed of garlicky spinach — it works with just about everything.

Let’s dive into the first part of this recipe and get that chicken perfectly crispy and golden before we move on to that dreamy garlic cream sauce.

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Ingredients You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts (pounded to even thickness)

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (Italian-style or plain)

• 1 teaspoon garlic powder

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 1 egg, beaten

For the Garlic Cream Sauce:

• 2 tablespoons butter

• 3 garlic cloves, minced

• 1 tablespoon flour

• 1 cup chicken broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and black pepper, to taste

• Chopped parsley for garnish (optional)

STEP 1: Mix the Breading

In a shallow bowl, combine ½ cup grated Parmesan cheese, ½ cup breadcrumbs, 1 teaspoon garlic powder, a pinch of salt, and a good grind of black pepper. This mix is going to be the magic behind that crispy golden crust — the Parmesan adds a salty, nutty bite while the breadcrumbs help it get that gorgeous texture.

STEP 2: Prep the Chicken

Take your boneless, skinless chicken breasts and pound them to an even thickness. This step might seem skippable, but it really helps the chicken cook evenly (no dry edges or undercooked centers here). Then, in a separate bowl, beat one egg — this will help the breading stick beautifully.

STEP 3: Bread the Chicken

Dip each chicken breast into the beaten egg, letting any excess drip off, then press it into the Parmesan breadcrumb mixture. Make sure it’s fully coated — this is what gives the chicken that crave-worthy crispiness when it hits the skillet.

STEP 4: Pan-Fry Until Golden

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts. Cook for about 5 to 6 minutes per side, or until the chicken is golden-brown and cooked through. You’ll know it’s ready when the outside is crisp and the internal temperature hits 165°F.

Once done, transfer the chicken to a plate and set it aside. Don’t worry if there are little bits left in the skillet — they’re full of flavor, and we’ll use them when we start the sauce.

Creamy Garlic Sauce & Final Assembly: The Secret to Irresistible Flavor

Now that we’ve got our crispy, golden Parmesan crusted chicken cooked to perfection, it’s time to dive into the real showstopper: the creamy garlic sauce. This sauce is rich, garlicky, and loaded with Parmesan flavor — basically, it’s the kind of thing you’ll want to pour over everything on your plate.

One of my favorite things about this recipe is how the sauce comes together in the very same skillet you cooked the chicken in. That means fewer dishes (always a win!) and you get to use all those little crispy bits left in the pan for extra flavor. Trust me — do not skip this part.

So let’s pick up right where we left off and turn this already-delicious chicken into a full-on comfort food masterpiece.

STEP 5: Start the Sauce Base

In the same skillet where you cooked the chicken (don’t clean it — we want all those flavorful bits!), melt 2 tablespoons of butter over medium heat. Once it’s fully melted, add 3 cloves of minced garlic and sauté for about 1 minute. You’ll know it’s ready when the garlic is fragrant — not browned, just golden and soft.

Garlic burns fast, so be sure to stir constantly and keep the heat in check.

STEP 6: Make a Quick Roux

Next, sprinkle in 1 tablespoon of flour and whisk it into the melted butter and garlic. Let it cook for 1 minute, stirring constantly. This step helps thicken the sauce and gets rid of that raw flour taste. You’re looking for a smooth paste — not too thick, not too runny.

This step may seem small, but it’s what gives the sauce its velvety, creamy texture later on.

STEP 7: Add the Liquids

Gradually pour in 1 cup of chicken broth, whisking continuously as you go. This keeps the sauce smooth and lump-free. Once the broth is fully incorporated, stir in 1 cup of heavy cream. Continue whisking and bring everything to a gentle simmer.

Let it cook for 3 to 4 minutes, just until it begins to thicken. You don’t want it to be super thick — just enough to coat the back of a spoon. If it thickens too quickly, you can add a splash more broth or cream to loosen it up.

STEP 8: Add Cheese and Season

Now it’s time to stir in ½ cup of grated Parmesan cheese. As it melts into the sauce, you’ll see everything come together into a luscious, creamy dream. Season to taste with salt and black pepper — I usually start with a small pinch of each and adjust as needed.

Optional tip: if you’re feeling fancy, you can also add a splash of white wine right before the cream goes in. It adds a subtle depth and pairs beautifully with the garlic and Parmesan.

STEP 9: Return Chicken to the Skillet

Now for the final step: add the cooked chicken back to the skillet. Spoon some of that creamy garlic sauce over the top and let it simmer together for 2 to 3 minutes. This helps all those flavors meld and ensures the chicken stays moist and flavorful.

You can garnish with chopped parsley if you’d like a pop of color, but honestly, the sauce does most of the talking here.

Serving Suggestions & Quick Tips

This Parmesan Crusted Chicken with Creamy Garlic Sauce is incredibly versatile, and how you serve it really depends on what you’re in the mood for. Here are a few of my favorite pairings:

• Over Pasta – Fettuccine or linguine works best. Spoon extra sauce over everything for that restaurant-style finish.

• With Mashed Potatoes – Creamy meets creamy, and it’s a total comfort food win.

• Roasted Veggies or Greens – Broccoli, asparagus, or even a bed of sautéed spinach make great low-carb pairings.

Quick Tips for Success:

• Don’t skip pounding the chicken — it helps everything cook evenly and stay juicy.

• Use fresh Parmesan if you can — it melts better and adds more flavor than the pre-packaged kind.

• Taste your sauce before serving — seasoning can vary based on the broth and cheese, so make sure it’s balanced.