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–+ servings

Crispy Parmesan Chicken with Creamy Garlic Sauce

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A comforting weeknight classic featuring thin chicken cutlets coated in savory Parmesan and seasoned flour, pan-fried until golden, and served with a rich, creamy garlic sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 2 pieces boneless, skinless chicken breasts (cut in half lengthwise to make 4 thin cutlets) Thin cutlets cook quickly and develop a nice crust while staying juicy inside.
  • 1/2 cup all-purpose flour Provides the base for the crispy coating and helps the Parmesan stick.
  • 1/4 cup grated Parmesan cheese Adds savory, nutty flavor and helps create a crisp, golden crust.
  • 1 tsp garlic powder Boosts the garlic flavor in the coating without overwhelming the sauce.
  • 1/2 tsp onion powder Adds mild sweetness and depth to the breading mixture.
  • 1/2 tsp salt Enhances overall flavor; adjust to taste if you use low-sodium broth.
  • 1/4 tsp ground black pepper Gives a subtle warmth and balance to the seasoning.
For the sauce
  • 1/2 cup heavy cream Creates the rich, velvety sauce that coats the chicken.
  • 2 cloves garlic (minced) Fresh garlic provides bright, aromatic flavor in the sauce.
  • 1 tbsp butter Used for pan-frying and adds a silky richness to the sauce.
  • 1/4 cup chicken broth Deglazes the pan and adds savory depth to the cream sauce.
For garnish
  • to taste Fresh parsley Adds a pop of color and a fresh, herbal note at the end.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). This keeps the chicken warm and finishes cooking if needed.
  2. In a shallow dish, combine the all-purpose flour, grated Parmesan cheese, garlic powder, onion powder, salt, and ground black pepper. Mix until evenly distributed.
  3. Dredge each chicken cutlet in the flour mixture, pressing gently so the coating sticks, then shake off any excess.
Cooking
  1. In a skillet, melt the butter over medium heat. When the butter is hot and foamy, add the chicken cutlets. Cook until golden brown, about 4 to 5 minutes per side. Do not overcrowd the pan.
  2. Remove the chicken from the skillet and set aside on a plate to rest while you make the sauce.
  3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  4. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes to concentrate the flavor.
  5. Stir in the heavy cream and cook, stirring gently, until the sauce is slightly thickened, about 2 minutes. Taste and adjust seasoning if needed.
  6. Return the chicken to the skillet, spoon the creamy garlic sauce over each cutlet, and simmer together for 1 minute so the chicken heats through.
  7. Garnish with chopped fresh parsley and serve hot.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 18gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 600mgSugar: 1g

Notes

Pound or slice chicken evenly for uniform cooking. Refrigerate leftovers in an airtight container for up to 3 days. Freeze cooked chicken and sauce separately for up to 2 months.

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