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Crispy Parmesan Chicken With Creamy Garlic Sauce

Crispy Parmesan chicken with creamy garlic sauce—golden, Parmesan-breadcrumb cutlets fried until crisp, then finished with a silky garlic cream simmer. Juicy chicken gets a sharp, nutty Parmesan crust and a fast, thickened sauce in one skillet.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless chicken breasts Pounded thin for even, quick cooking.
Parmesan breading
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 2 each eggs, beaten
Frying and sauce
  • 3 tbsp olive oil
  • 4 garlic, minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Garnish
  • 2 tbsp chopped parsley

Equipment

  • 1 cast iron skillet

Method
 

Make the Parmesan coating
  1. Mix the grated Parmesan cheese and breadcrumbs in a shallow dish until evenly combined, creating a consistent crust.
  2. Dip the pounded chicken breasts into the beaten eggs, then press into the Parmesan breadcrumb mixture so the coating clings evenly.
Fry the chicken
  1. Heat the olive oil in a cast iron skillet over medium-high heat until shimmering, then lay the coated chicken in the pan.
  2. Fry the chicken for 4–5 minutes per side until golden and crispy, then transfer to a wire rack to hold the crunch.
Make the creamy garlic sauce
  1. In the same cast iron skillet, sauté the minced garlic for 30 seconds until fragrant, then pour in the chicken broth and heavy cream.
  2. Simmer the sauce until thickened, stirring as needed so it turns creamy and coats the back of a spoon.
Serve
  1. Drizzle the garlic cream sauce over the crispy chicken cutlets so the crust stays crisp at the edges.
  2. Garnish with chopped parsley for fresh color and herb flavor right before serving.

Notes

For the crispiest crust, use a wire rack after frying so steam can escape instead of softening the coating; leftovers keep in the refrigerator for 3–4 days (reheat in a hot oven or air fryer). Freezing is not recommended for best texture. Dietary swap: use gluten-free breadcrumbs for a gluten-free version without changing the method.