Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a flavorful and satisfying dish featuring tender chicken cutlets coated in a crispy Parmesan and flour crust, then pan-fried to golden perfection and smothered in a rich, creamy garlic sauce. Ready in just 25 minutes, it’s an elegant yet easy meal perfect for weeknights or special occasions.
Ingredients
Scale
Chicken and Coating
- 2 pieces boneless, skinless chicken breasts (sliced in half horizontally to create 4 cutlets)
- 1/2 cup all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Sauce
- 1/2 cup butter
- 1/4 cup heavy cream (or half-and-half for lighter option)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Optional Garnish
- Extra Parmesan cheese
- Chopped fresh parsley
Instructions
- Prepare the Chicken Cutlets: Slice the chicken breasts in half horizontally to create four thin cutlets. Pat them dry thoroughly with paper towels to remove excess moisture which helps the coating stick better.
- Make the Coating Mixture: In a shallow dish, combine the all-purpose flour, freshly grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix these dry ingredients until evenly blended to create the flavorful crust.
- Coat the Chicken: Press each chicken cutlet into the Parmesan-flour mixture, ensuring both sides are well coated. Shake off any excess flour mixture to prevent clumping during cooking.
- Cook the Chicken: Heat a large skillet over medium heat and melt the butter. Once melted and sizzling, add the coated chicken cutlets. Cook them for about 3-4 minutes on each side or until they are golden brown and cooked through, reaching an internal temperature of 165°F. Then transfer them to a plate and keep warm.
- Sauté the Garlic: In the same skillet with the remaining butter and browned bits, add the minced garlic and sauté for about 30 seconds until fragrant but not burnt, which will add depth to the sauce.
- Make the Creamy Garlic Sauce: Pour in the heavy cream, add salt and black pepper, then stir well, scraping up any browned bits from the bottom of the pan to incorporate the flavors. Let the sauce simmer gently for 2-3 minutes, allowing it to thicken and become creamy.
- Combine Chicken and Sauce: Return the cooked chicken cutlets to the skillet, spoon the creamy garlic sauce over them, and heat everything together for about 1 minute to meld the flavors.
- Garnish and Serve: Serve the Parmesan crusted chicken hot, garnished with extra Parmesan cheese and chopped fresh parsley if desired, adding a fresh and savory finish.
Notes
- For a lighter option, substitute heavy cream with half-and-half, though the sauce will be slightly less rich.
- Ensure chicken cutlets are patted dry to get a crisp crust.
- Do not overcrowd the pan while cooking to achieve even browning.
- Use fresh Parmesan cheese rather than pre-grated for best flavor and texture.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
