Parmesan Crusted Chicken with Creamy Garlic Sauce
A delicious and quick meal featuring crispy Parmesan crusted chicken topped with a creamy garlic sauce.
Servings: 4 servings
Equipment
- Large Skillet
- Shallow Dish
- Meat Thermometer
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts Slice in half horizontally to create four cutlets.
Coating
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese Freshly grated is best.
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Sauce
- 1/2 cup butter
- 1/4 cup heavy cream Can substitute with half-and-half for a lighter option.
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Slice the boneless, skinless chicken breasts in half horizontally to create four thin cutlets. Pat them dry with paper towels for better browning.
- In a shallow dish, combine the flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
- Press each chicken cutlet into the Parmesan-flour mixture, ensuring both sides are well coated. Shake off excess.
- In a large skillet, melt the butter over medium heat. When it starts to foam, add the chicken cutlets. Cook for 3-4 minutes per side, or until golden-brown and cooked through. Remove to a plate and keep warm.
- Without cleaning the skillet, add the minced garlic and let it cook for about 30 seconds until fragrant.
- Pour in the heavy cream, salt, and black pepper. Stir, scraping up any brown bits from the skillet.
- Simmer the sauce gently for 2-3 minutes until thickened and creamy. Taste and adjust seasoning if necessary.
- Return the chicken cutlets to the pan, spooning sauce over the top. Heat gently for an additional minute to combine flavors.
- Serve hot, garnished with extra Parmesan and chopped fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.