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Parmesan Crusted Chicken With Creamy Garlic Sauce Recipe
Ben Carraoli

Parmesan Crusted Chicken With Creamy Garlic Sauce Recipe

I’ll never forget the first time I made this Parmesan Crusted Chicken with Creamy Garlic Sauce — the aroma completely filled my kitchen and made everyone wander into the room! Every bite was juicy inside with that satisfying golden crust outside, and the silky garlic sauce tied everything together. I remember thinking, “This tastes way fancier than it actually is.”
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – Use fresh (not frozen) and pat dry so the coating sticks well.
  • 1/2 cup all-purpose flour – Helps the Parmesan adhere and creates a light base.
  • 1 cup freshly grated Parmesan cheese – Freshly grated melts better and gives richer flavor than pre-grated.
  • 1 teaspoon garlic powder – Boosts garlic depth in the crust.
  • 1/2 teaspoon salt – Taste-balancing seasoning.
  • 1/4 teaspoon black pepper – Freshly cracked pepper improves aroma.
  • 2 large eggs beaten – Acts like glue so the coating sticks properly.
  • 1/4 cup unsalted butter – Allows better control over seasoning.
  • 1 cup heavy cream – Provides a thick luxurious sauce texture.
  • 4 cloves garlic minced – Fresh garlic delivers stronger, cleaner flavor.
  • 1/2 teaspoon salt – Adjust according to taste.
  • 1/4 teaspoon black pepper – Adds gentle heat and balance.

Method
 

  1. Start by patting the chicken dry so the coating sticks properly. Dip each piece in beaten eggs, then coat in the Parmesan and flour mixture. Ensure each piece is fully covered for maximum crispiness.
  2. Place coated chicken on a parchment-lined tray and bake until golden and fully cooked. The coating turns crisp while the inside remains juicy, creating a perfect contrast in texture.
  3. While the chicken bakes, melt butter in a saucepan and sauté garlic until fragrant. Add heavy cream and seasonings, then simmer until thickened into a smooth, creamy sauce.
  4. Once chicken is cooked, transfer it to serving plates and pour warm garlic sauce over the top. Garnish with parsley for freshness and color before serving.

Notes

  • I always use freshly grated Parmesan because it melts and crisps better.
  • Let the chicken rest a couple minutes after baking so juices stay inside.
  • I keep stirring the sauce gently so it thickens evenly without burning.
  • A tiny squeeze of lemon juice at the end brightens the creamy flavor.
  • When I want extra crunch, I broil the chicken for one minute at the end.