Name: Parmesan Crusted Chicken with Creamy Garlic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 pieces thin chicken cutlets; ½ cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; ½ cup grated Parmesan cheese; 2 tbsp olive oil; 2 tbsp butter; 3 cloves garlic, minced; ½ cup chicken broth; 1 cup heavy cream; ¼ cup grated Parmesan (for sauce); Salt & pepper to taste; Fresh parsley or thyme for garnish

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Do you want dinner that looks like you spent hours but actually took under 30 minutes?

I ask because that’s exactly why I developed this Parmesan Crusted Chicken with Creamy Garlic Sauce. One rainy Tuesday I needed something that would impress my partner and still be ready before bedtime. The golden crust, the silky garlic-cream, and the smell that filled the kitchen made that night feel special. If you like hands-on but efficient recipes, you’re in the right place — and if you need slow-cooker inspiration for other nights, check out these slow-cooker chicken ideas that save even more time.

Ingredients

4 thin chicken cutlets
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
½ cup grated Parmesan cheese
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
½ cup chicken broth
1 cup heavy cream
¼ cup grated Parmesan (for sauce)
Salt & pepper to taste
Fresh parsley or thyme for garnish

Why this version fixes common dinnertime problems

Problem: soggy breading, limp sauce, and messy cleanup. Solution: a simple sequence and a single skillet trick. Below are precise steps you can follow plus the full method in plain sentences so nothing gets lost when you’re halfway through a saucepan.

Method (follow these exact steps)

Prepare Chicken: Season cutlets with salt and pepper.
Coat Cutlets: Dredge in flour, dip in egg, then coat with breadcrumb-Parmesan mixture.
Pan-Fry: Heat olive oil in skillet. Cook chicken 3–4 minutes per side until golden and crisp. Transfer to plate.
Make Sauce: In same skillet, melt butter. Add garlic and sauté until fragrant. Stir in broth, cream, and Parmesan. Simmer until thickened. Season to taste.
Combine: Return chicken to skillet, spoon sauce over, and garnish with parsley.
Serve: Pair with mashed potatoes, pasta, or roasted vegetables.

The Garlic Situation: make the sauce your best sidekick

Garlic is where this dish earns its “fancy” vote. Mince 3 garlic cloves and sauté them in the skillet after you transfer the chicken. Once fragrant, add ½ cup chicken broth to deglaze the pan, then 1 cup heavy cream and ¼ cup grated Parmesan to coax the sauce into a glossy, spoonable finish. Simmer until thickened and season to taste.

Practical tip 1: Don’t rush the simmer. The sauce will thin slightly on reheating, so let it reduce until it coats the back of a spoon.

Crisp without burning: timing and temperature

Because the cutlets are thin, they crisp fast. Heat 2 tbsp olive oil until it shimmers, then add chicken and cook 3–4 minutes per side until golden and crisp. That short, hot sear is the trick: you get a crunchy crust and a juicy interior.

How to know when it’s done right: the crust should be golden, not dark brown, and the chicken will feel firm but still springy. If you have a thermometer, target 165 F internally. Practical tip 2: If the crust is browning too quickly, lower the heat a touch and finish in the oven for a few minutes.

A few efficiency-minded tips scattered through the process

Use shallow dishes for the flour, egg, and breadcrumb mixture so dredging is fast and tidy.
Grate the Parmesan ahead of time and mix half into the breadcrumbs; reserve ¼ cup for the sauce.
If you’re serving a crowd, keep cooked cutlets on a wire rack in a warm oven to preserve crispness.
Practical tip 3: Wipe the skillet between frying and sauce with a paper towel if too much burnt residue appears. It’s fine to leave the brown bits that add flavor, but not char.

Small swaps when your pantry is thin

You don’t have to follow this list like a rulebook. Want to lighten it up? Substitute half-and-half for heavy cream for a slightly thinner sauce. Short on Parmesan for the crust? Use a mix of grated Pecorino and a little extra breadcrumbs. Want a shortcut? Use panko breadcrumbs for a crunchier texture.

Variations

Make it herb-forward: add chopped thyme to the breadcrumb mix for freshness.
Try a lemon twist: finish the sauce with a teaspoon of lemon juice to brighten.
For a lower-fat swap: replace heavy cream with Greek yogurt stirred in off the heat, though texture will be different.

If you’re curious about a different cooking method, I also like the crispness results from air-frying when I’m in a hurry; that approach is similar to these air-fryer garlic-parmesan skewers I tested recently.

Leftovers that still shine

Storage: Refrigerate leftover chicken in an airtight container for 3 to 4 days. Spoon extra sauce over the cutlets before sealing to keep them moist. Freezing is possible for up to 2 months; wrap each piece tightly and freeze sauce separately to preserve texture.

Reheating: Reheat gently in a 325 F oven until warmed through, about 10–12 minutes, to restore crispness. If using a microwave, zap the sauce separately and re-crisp the chicken in a hot skillet for a minute per side.

What to serve it with

This is a very accommodating main. Pair with mashed potatoes to catch every bit of sauce, serve over your favorite pasta for an easy weeknight dinner, or add roasted vegetables for a lighter plate. On busy nights I go with quick-market mashed potatoes, and on celebratory evenings I plate it over garlic butter pasta.

A final practical checklist before you start

Set up your breading station: flour, egg, breadcrumb-Parmesan.
Preheat skillet so the oil is hot and the crust sears, not so hot that it burns.
Reserve ¼ cup Parmesan for the sauce and taste as you season.
Practical tip 4: Garnish with parsley or thyme right before serving for color and freshness.

Conclusion

If you want another take on creamy garlic Parmesan chicken for inspiration, see the refined version at Creamy Garlic Parmesan Chicken – Salt & Lavender. For a recipe that mirrors the classic title and presentation of this dish, you can also read Parmesan Crusted Chicken with Creamy Garlic Sauce.