This Crispy Parmesan Chicken with Garlic Cream Sauce has been a favorite in my kitchen for years, turning ordinary weeknight dinners into memorable meals. I first developed the combination during a rainy spring when I wanted something comforting but a little elevated — crunchy, savory cutlets paired with a rich, garlicky sauce. The result was a dish that balanced texture and flavor: the exterior gives a satisfying snap while the interior stays tender and juicy. My kids loved the crunchy coating, and my partner declared it a new dinner-night classic.

I love how approachable the method is: a simple dredge, a quick pan-sear, and a short oven finish produce reliably tender chicken that slices beautifully. The cream sauce is straightforward — butter, garlic, a touch of flour for body, and a generous splash of chicken broth and heavy cream, finished with Parmesan for umami depth. Serve over pasta, mashed potatoes, or with roasted vegetables for a weeknight dinner that feels celebratory but comes together without fuss.

Ingredients

• Boneless, skinless chicken breasts (4): Choose evenly sized breasts about 6–8 ounces each so they cook uniformly. If large, slice horizontally to make cutlets. I like organic or pasture-raised when possible for flavor and texture.
• All-purpose flour (1 cup): Used for the first dredge to help the egg adhere. Measure by spooning into the cup and leveling for accuracy.
• Large eggs (2) + water (2 tablespoons): The egg wash binds the breadcrumb mixture to the chicken; adding water thins it slightly for even coating.
• Panko breadcrumbs (1 cup): Japanese-style panko gives an airy, extra-crispy crust; if unavailable, use dry breadcrumbs but expect slightly less crunch.
• Grated Parmesan cheese (1 cup + 1/2 cup for sauce): Use Parmigiano-Reggiano or a high-quality aged Parmesan for savory depth. Freshly grate whenever possible for the best melt and flavor.
• Dried Italian seasoning (1 teaspoon) & salt/pepper: Adds background herb notes. Adjust salt carefully because Parmesan is salty, too.
• Olive oil (4 tablespoons) + unsalted butter (4 tablespoons): Oil for searing; butter for the sauce. Clarified butter works well if you want higher-heat browning without burning.
• Garlic (4 cloves, minced): Fresh garlic is essential for bright aromatics; use more if you love a pronounced garlic profile.
• All-purpose flour for roux (2 tablespoons): Lightly thickens the sauce; cook it briefly to avoid a raw flour taste.
• Chicken broth (1 cup) & heavy cream (1 cup): Broth adds savory backbone while cream creates the luscious texture; use low-sodium broth to better control seasoning.
• Fresh parsley (1 tablespoon, chopped): A sprinkle of parsley brightens the finished plate.

Instructions

Preheat and prepare:Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper. If breasts are thick (over 1 inch), butterfly or pound to an even thickness of about 1/2 inch for even cooking and a tender result.Set up the breading station:In three shallow dishes arrange the coating components: in the first dish add 1 cup flour seasoned with a pinch of salt and pepper; in the second whisk together 2 large eggs with 2 tablespoons water until smooth; in the third combine 1 cup Panko, 1 cup grated Parmesan, and 1 teaspoon dried Italian seasoning. Dredge each breast first in flour, shaking off excess, then dip into the egg wash, and press into the breadcrumb mixture until well coated.Sear the cutlets:Warm 4 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the breaded chicken, working in batches if needed, and cook until a deep golden crust forms, about 3–4 minutes per side. Use tongs to handle the cutlets gently to preserve the crust. The goal is golden crust, not fully cooked interior.Finish in the oven:Once all cutlets are seared, transfer the skillet (or move cutlets to an ovenproof dish) to the preheated oven. Bake until the chicken registers 165°F (74°C) at the thickest part, about 20–25 minutes depending on thickness. Let rest for 5 minutes before serving to allow juices to redistribute.Make the garlic cream sauce:While the chicken bakes, melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add 4 cloves minced garlic and cook 45–60 seconds until fragrant but not browned. Stir in 2 tablespoons flour and cook for 1 minute to form a light roux. Gradually whisk in 1 cup chicken broth followed by 1 cup heavy cream, whisking constantly to avoid lumps. Simmer and whisk until the sauce thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and stir in 1/2 cup grated Parmesan until melted and silky. Season with salt and freshly ground black pepper to taste.Plate and garnish:Arrange the rested cutlets on plates or a serving platter, spoon the garlic cream sauce generously over each piece, and finish with a sprinkle of chopped fresh parsley for color and brightness. Serve immediately with your chosen sides.

Storage Tips

Store leftovers in shallow airtight containers to cool quickly and prevent condensation. Refrigerate for up to 3 days; reheat in a 325°F oven for 10–12 minutes or until warmed through to preserve crispness — avoid microwaving which softens the crust. To freeze, arrange cutlets in a single layer on a baking sheet and flash-freeze for an hour, then transfer to a freezer bag with sauce in a separate container. Thaw overnight in the refrigerator before reheating. For best texture after freezing, reheat in a low oven to warm the interior and then broil for a minute to crisp the exterior.

Ingredient Substitutions

If you need lighter options, substitute half the heavy cream with low-fat milk plus a tablespoon of cornstarch to maintain body. For a gluten-free version, use a 1:1 gluten-free flour for dredging and gluten-free panko — cooking time is similar but check doneness carefully. To reduce dairy, replace Parmesan with a smaller amount of nutritional yeast for a savory note, though the sauce will taste different and be less creamy. For a lower-sodium dish, use low-sodium chicken broth and taste before adding extra salt.

Serving Suggestions

This pairs beautifully with buttered linguine or simple mashed potatoes to catch extra sauce, and bright green vegetables like steamed broccolini or a peppery arugula salad to cut richness. For a rustic plate, serve cutlets over creamy polenta and spoon sauce across. Garnish with lemon zest or a squeeze of lemon juice if you prefer a brighter finish — an acidic counterpoint lifts the creaminess magnificently.

Cultural Background

The technique of breading and frying cutlets is widespread — from Italian cotoletta to Austrian schnitzel — but the use of Panko and a Parmesan crust nods to a blend of Japanese texture and Italian flavor. The cream sauce with garlic and Parmesan is reminiscent of classic Italian-American pan sauces that emphasize butter, stock, and cheese for richness. This recipe is a modern, home-cook adaptation that brings those traditions together into an approachable, celebratory plate.

Seasonal Adaptations

In spring and summer, serve the cutlets with a light lemon-herb salad and grilled asparagus; in autumn swap the sides to roasted root vegetables and sage-infused brown butter instead of cream for a seasonal twist. For holidays, increase the Parmesan in the crust and finish the sauce with a splash of dry white wine before adding cream to introduce layered flavors that pair well with roasted winter vegetables.

Meal Prep Tips

For weekly meal prep, pound and bread the chicken ahead, then refrigerate on a tray covered loosely for up to 6 hours before cooking. Prepare the sauce and cool completely, then store in the refrigerator; reheat gently over low heat while whisking to revive creaminess. Portion into microwave-safe containers if you need grab-and-go lunches, but for best texture, reheat in an oven or skillet rather than a microwave.

Making this dish is about attention to small details: even thickness, proper seasoning, and a hot pan for searing. These elements ensure a crunchy exterior and juicy interior every time. Invite friends, prepare a simple side, and enjoy how this blend of textures and flavors brings everyone together.