If there’s one recipe I turn to when I want something crispy, cheesy, and comforting, it’s this crispy Parmesan-crusted chicken with creamy garlic butter sauce. It’s everything I love in a homemade meal — golden, crunchy chicken paired with a velvety garlic butter sauce that feels indulgent without being complicated.
This dish always satisfies those comfort food cravings and comes together faster than you’d think. Whether I’m cooking for family, making a cozy date-night dinner, or just treating myself, this recipe never disappoints.
Let me show you exactly how I make it and why it’s become one of my go-to favorites.
Why This Recipe Works
After experimenting with countless breaded chicken recipes, this one is the winner in my kitchen. Here’s why:
- The Parmesan-breadcrumb coating crisps beautifully: The cheese melts and browns with the breadcrumbs, giving you that perfect golden crunch.
- Simple seasoning, big flavor: A little salt, pepper, and Parmesan go a long way to make every bite pop.
- The creamy garlic butter sauce ties it all together: Rich, smooth, and full of garlic flavor — it transforms crispy chicken into something truly special.
- Quick and easy: With just a handful of ingredients and minimal steps, this recipe is perfect for weeknights or last-minute entertaining.
Ingredients You’ll Need
This recipe serves two but can easily be doubled for family meals or guests.
For the chicken:
- 2 chicken breasts, sliced in half lengthwise (to make four thin cutlets)
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (I use plain, but panko works for extra crunch)
- ½ tsp salt
- ½ tsp black pepper
- 1 egg, beaten
- 2 tbsp olive oil for frying
For the sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
How I Make Crispy Parmesan-Crusted Chicken with Creamy Garlic Butter Sauce (Step-by-Step)
1. Prep the Chicken
I start by slicing the chicken breasts in half lengthwise to make thin, even cutlets. This helps them cook quickly and evenly without drying out.
2. Make the Breading Mixture
In a shallow dish, I mix together the grated Parmesan, breadcrumbs, salt, and black pepper. In another dish, I beat one egg to use as the coating base.
3. Coat the Chicken
I dip each piece of chicken into the beaten egg, letting the excess drip off, then press it into the breadcrumb-Parmesan mixture, making sure both sides are fully coated.
4. Pan-Fry the Chicken
I heat olive oil in a large skillet over medium heat. Once hot, I place the breaded chicken cutlets in the pan and cook them for about 4-5 minutes per side, until they’re crispy, golden brown, and cooked through. I transfer them to a paper towel-lined plate while I make the sauce.
5. Make the Creamy Garlic Butter Sauce
In a separate small pan, I melt the butter and sauté the minced garlic for about a minute, just until fragrant. Then I stir in the heavy cream and grated Parmesan cheese, letting it simmer gently until smooth and thickened.
6. Serve
I plate the crispy chicken and generously drizzle the warm, creamy garlic butter sauce over the top. Sometimes I garnish with a sprinkle of fresh parsley for color and freshness.
My Favorite Tips and Variations
- Use panko for extra crunch: If you like a thicker, crunchier crust, swap in panko breadcrumbs.
- Add herbs: A pinch of dried oregano or Italian seasoning in the breadcrumb mix adds extra flavor.
- Make it spicy: I sometimes add a pinch of red pepper flakes to the sauce for a little heat.
- Don’t rush the sauce: Let it simmer slowly until it thickens — this keeps it velvety smooth.
What I Serve With This Dish
This crispy Parmesan-crusted chicken with garlic butter sauce pairs well with a variety of sides. Here’s what I usually serve:
- Buttered pasta or fettuccine to soak up the extra sauce
- Roasted or steamed vegetables, like broccoli or green beans
- A crisp Caesar salad for a light, fresh contrast
- Garlic bread if I’m feeling extra indulgent
FAQs (From My Kitchen to Yours)
Q: Can I bake the chicken instead of frying it?
A: Yes! I bake it at 400°F on a wire rack set over a baking sheet for about 20-25 minutes, flipping halfway through. It still gets crispy, though frying gives it the best golden crust.
Q: Can I make the sauce ahead of time?
A: You can, but I prefer to make it fresh. If you do make it ahead, reheat it gently on low heat and whisk in a splash of cream if it thickens too much.
Q: Does this recipe work with chicken thighs?
A: Absolutely! Just make sure they’re boneless and skinless, and adjust cooking time as needed.
Q: How do I store and reheat leftovers?
A: I store leftover chicken in an airtight container in the fridge. To reheat, I pop it in the oven at 350°F until warmed through and reheat the sauce gently on the stovetop.
Why You Should Try This Recipe
If you’re looking for a dinner that’s crispy, cheesy, and comforting but doesn’t take all night to make, this crispy Parmesan-crusted chicken with creamy garlic butter sauce is for you. It’s simple, full of flavor, and feels like something you’d order at a nice restaurant — but you can whip it up in your own kitchen with minimal effort.
If you make this recipe, I’d love to hear how it turned out! Did you add your own twist or stick to the classic? Either way, let me know — I’m always excited to hear how others put their spin on this comfort food favorite.
Crispy Parmesan-Crusted Chicken with Creamy Garlic Butter Sauce
Ingredients
- 2 tbsp olive oil for frying
- 2 tbsp butter
- 4 chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, combine the grated Parmesan cheese and breadcrumbs.
- Season the chicken breasts with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium heat.
- Dredge each chicken breast in the Parmesan mixture, pressing it to adhere.
- Cook the chicken for 5-7 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake in the preheated oven for 15 minutes or until cooked through.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Pour in the heavy cream and stir to combine. Let simmer for 2-3 minutes.
- Remove from heat and stir in the chopped parsley.
- Serve the chicken topped with the creamy garlic butter sauce.
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