Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce is a flavorful and elegant dish featuring tender chicken cutlets coated in a crispy Parmesan and flour crust, pan-fried to golden perfection, and lovingly smothered in a rich, garlicky cream sauce. Perfect for a quick weeknight dinner or a special occasion, it pairs well with vegetables or a light salad.
Ingredients
Scale
Chicken
- 2 pieces boneless, skinless chicken breasts (sliced in half horizontally to create 4 cutlets)
Coating Mixture
- 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
Creamy Garlic 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 Chicken Cutlets: Slice the chicken breasts in half horizontally to create four thin cutlets. Pat them dry thoroughly with paper towels to ensure the coating sticks well.
- Make Coating Mixture: In a shallow dish, combine the flour, freshly grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix all the dry ingredients evenly.
- Coat the Chicken: Press each chicken cutlet into the Parmesan-flour mixture, making sure both sides are fully coated. Shake off any excess coating to prevent clumps.
- Cook the Chicken: Heat a large skillet over medium heat and melt the butter. Add the coated chicken cutlets and cook for 3-4 minutes on each side until they are golden brown and thoroughly cooked. Remove the chicken from the skillet and keep warm on a plate.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant, being careful not to burn it.
- Create the Sauce: Pour in the heavy cream along with salt and black pepper. Stir to combine and scrape up any browned bits stuck to the pan to add flavor to the sauce.
- Thicken the Sauce: Let the sauce simmer gently for 2-3 minutes until it thickens and becomes creamy. Taste and adjust the seasoning as needed.
- Combine Chicken and Sauce: Return the chicken cutlets to the skillet and spoon the sauce over the top. Heat everything together for an additional minute to meld the flavors.
- Serve and Garnish: Serve the Parmesan crusted chicken hot, garnished with extra Parmesan cheese and chopped fresh parsley if desired for an appealing finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Make sure to pat the chicken dry before coating to ensure a crispy crust.
- You can use fresh garlic for the sauce or substitute with garlic powder in a pinch, but fresh garlic adds better flavor.
- Serve with steamed vegetables, mashed potatoes, or a fresh salad for a complete meal.
- If you prefer, use chicken thighs cut the same way for a juicier option.
