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Parmesan-crusted chicken breast sliced and topped with creamy garlic sauce, garnished with parsley and a lemon wedge.

Parmesan Crusted Chicken with Creamy Garlic Sauce

Crispy Parmesan chicken cutlets in silky garlic cream sauce. 30min dinner!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 4 people
Calories 580 kcal

Equipment

  • 4 Shallow bowls For breading station
  • 1 Meat mallet Pound chicken thin
  • 1 Large skillet 12-inch heavy bottom
  • 1 Tongs Flip chicken safely
  • 1 Whisk Garlic cream sauce
  • 1 Meat Thermometer 165°F chicken

Ingredients
  

  • 2 lbs | | chicken breasts butterflied thin
  • 1 cup | | panko breadcrumbs
  • 1 cup | grated | parmesan cheese
  • 2 | | eggs
  • 1 cup | | all-purpose flour
  • 4 tbsp | | olive oil or butter
  • 4 cloves | | garlic minced
  • 1 cup | | heavy cream
  • ½ cup | | chicken broth
  • ½ cup | grated | parmesan sauce
  • Salt pepper | | to taste

Instructions
 

  • Butterfly chicken breasts thin (1/4" thick). Pound gently even thickness.
  • Setup breading station: flour bowl 1, beaten eggs bowl 2, panko+parmesan bowl 3.
  • Dredge chicken: flour → egg → panko press firmly. Rest 5min crust set.
  • Heat 2 tbsp oil skillet medium-high. Cook 2 cutlets 3-4min/side golden. 165°F internal. Repeat.
  • Sauce: Reduce heat medium. Add garlic 30sec. Cream + broth whisk. Simmer 3min thick.
  • Add parmesan sauce whisk smooth. Return chicken warm 1min. Serve immediately.

Notes

Crispy Parmesan crust + silky garlic cream = restaurant quality! Perfect family dinner.
Keyword 30 minute dinner, chicken cutlets, creamy garlic sauce, family dinner, parmesan crusted chicken