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Parmesan Crusted Chicken With Creamy Garlic Sauce

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February 7, 2026

Let Me Tell You About This Chicken (No, Seriously)

Alright, friend, so you know those days when you want something a bit fancy but can’t be faffed with a million fussy steps? That’s exactly when I reach for this Parmesan Crusted Chicken With Creamy Garlic Sauce recipe. The first time I made it, my sister accused me of ordering takeout and plating it up on my own dishes. She still doesn’t believe me. (Honestly, the flattery almost outweighed the effort—but not quite.) This chicken has saved my reputation more times than I can count. Oh, and if you hear my stovetop sizzle weirdly during this recipe, don’t panic. It’s probably just me forgetting to dry the chicken properly again. Happens to the best of us.

Parmesan Crusted Chicken With Creamy Garlic Sauce

Why You’ll Love This Chicken: Honest-to-Goodness Reasons

I whip this up when I want everyone to think I’ve spent hours in the kitchen, but really, half the time I’m answering emails with one hand and dredging chicken with the other. My family goes absolutely mad for it (my brother claims he could eat the sauce with a shoe). Sometimes the crust sticks, sometimes it doesn’t. Nobody seems to mind. And if you’ve ever ruined a cream sauce by being impatient—well, join the club. I’ve found, though, that this one forgives you a bit if you get distracted, which, frankly, I do often. Occasional culinary chaos included!

What You’ll Need (And What I Sometimes Swap)

2 biggish chicken breasts (You can absolutely use thighs, and sometimes I do. They just take a wee bit longer to cook through.)
3/4 cup grated Parmesan cheese (Grana Padano works fine if you, like me, forget the Parmesan at the shop.)
1/2 cup breadcrumbs (Panko gives a nice crunch, but honestly, whatever’s lurking in your pantry will work.)
1 egg
1/4 cup flour (I’ve tried with gluten-free flour when cooking for my mate and it worked – didn’t win awards, but it worked.)
1.5 cups cream (Double, single, or that one that’s just called “pouring cream”—I’ve tried all! My grandma swore by the red label, but I say don’t stress.)
4 (or 5) garlic cloves, minced (Look, I love garlic, so sometimes it’s 6. No apologies!)
2 tbsp butter
Salt and pepper – I go heavy on the pepper when it’s cold out
Sprinkle of fresh parsley (optional, but it does make it look less beige)

How I Actually Make It (Plus a Few Real-World Steps)

Butterfly Those Chicken Breasts (or Don’t)
Slice the chicken breasts in half horizontally, or just give ’em a bit of a bash with your rolling pin. If you don’t have a rolling pin, wine bottles are sturdy—trust me.
Set Up Your Breading Station
Three bowls: one with flour; one with beaten egg; one with a mix of Parmesan and breadcrumbs. (I sometimes chuck in a pinch of dried oregano if I’m feeling wild.)
Dredge and Coat
Flour, then egg, then the cheesy crumb mix. Press it on good. This is usually when half the coating sticks to my fingers—not ideal, but it happens.
Fry ‘Til Golden
Medium heat, splash of oil, and a knob of butter if you’re feeling decadent. 3–4 minutes per side. (If yours are bigger or thicker—add another minute or so. Just check they’re done, yeah?) Place them on a plate and don’t worry if bits of crust are left in the pan. Actually, scrape those out and eat them. Nobody’s looking.
Make the Creamy Garlic Sauce
In the same pan (don’t clean it; all that flavor’s gold), add butter, then the garlic. Stir it for around 30 seconds—trust your nose more than your timer. Then pour in the cream (slowly, unless you want a mini eruption). Cook on low; let it thicken a bit. Salt, pepper, taste. Adjust. This is where I usually sneak a spoonful before anyone sees.
Finishing Touches
Slide the chicken back in the pan, coat it in sauce. Or just pour the sauce over if you’re feeling lazy. Hit it with parsley if you want it to look a bit posh.

Stuff I’ve Learned (Usually the Hard Way)

The crust won’t stick if the chicken’s wet. Pat it dry with kitchen roll first. (Guess how I know?)
Don’t blast the cream on high heat—it splits and looks odd. Tastes fine, just not pretty.
The sauce thickens as it cools, so don’t panic if it feels a bit runny at first.

Variations I’ve Tried (Some Winners, Some… Meh)

Thin lemon slices tucked in with the chicken—adds a nice zing, oddly good
A handful of baby spinach wilted into the sauce—makes you feel a bit healthier
I once tried a spicy version with chili; honestly, the heat fought the garlic a bit too much, didn’t love it
Smoked paprika in the crumb mix—okay, but not life-changing

What If I Don’t Have… (Tools!)

No frying pan? I’ve baked it on a tray at 200C (fan oven) instead, just sprayed a bit of oil over. It works, though you miss the sizzle. No meat mallet? Like I said above, wine bottles. Or in a pinch, the bottom of a mug—works a treat but I may have chipped one. Not my smartest moment!

Keeping the Leftovers (If You Even Get Any)

So you’re asking about storage—ha! Honestly, this stuff rarely sees sunrise in my house, but if you do manage leftovers, pop them in a sealed tub in the fridge. Tastes even better the next day (I genuinely believe that, even if my partner disagrees; we’ll agree to disagree). Warm gently on the stove or even eat cold, straight from the fridge (guilty as charged).

Serving It Up: My Kind of Cozy Plate

I love piling this chicken over a big mound of buttery mashed potatoes, with something green (peas? Broccoli? Whatever’s handy). If I’m feeling like a real adult, I’ll do a side salad. Sometimes we just grab some crusty bread and mop up all that garlicky sauce. Extra sauce = happy days around here.

A Few Hard-Earned Chicken Tips

I once cranked up the heat thinking I’d save time—nope, just burnt bits and raw chicken nightmares. Go gentle!
Let the chicken rest a minute before slicing—keeps it juicy, promise.
Actually, don’t skimp on the Parmesan. I tried the bargain stuff once and…it tasted like despair.

Questions Folks Actually Ask Me

Can I freeze it?
Honestly, the crust gets soggy in the freezer. Still edible, but loses its crunch. Your call!
Is there a dairy-free way to do this?
I’ve tried with oat cream and vegan cheese. It’s not the same, but it’ll work in a pinch.
Why does my sauce split?
Usually because the heat’s too high or the cream’s too cold—let it come up to room temp first if you remember.
Can I make it ahead?
Totally! Just keep the sauce separate and reheat gently. On second thought, I actually think it tastes better after a little rest in the fridge. Maybe that’s just me?
What’s the best side with this?
I’m Team Mash, but my mate insists on spaghetti. To each their own!

And now if you’ll excuse me, I’ve just remembered a story about the time a cat tried to run off with one of my parmesan crusted chicken pieces (he failed—barely). But that’s for another day.