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Crispy Parmesan Chicken with Creamy Garlic Sauce

Golden, crunchy parmesan-crusted chicken cutlets served over a rich and velvety garlic butter cream sauce. A restaurant-quality meal ready in 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Breading
  • 2 large chicken breasts halved and pounded thin
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup Panko breadcrumbs
  • 0.5 cup parmesan cheese grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil for frying
Creamy Garlic Sauce
  • 1 tbsp butter
  • 4 cloves garlic minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 1 tbsp lemon juice
  • 2 tbsp parsley chopped

Equipment

  • Large skillet
  • Meat Mallet
  • Shallow Bowls (for dredging)
  • Whisk
  • Tongs

Method
 

  1. Slice chicken breasts in half horizontally and pound to even 1/4 inch thickness. Season with salt and pepper.
  2. Set up 3 bowls: Flour in one; beaten eggs in the second; Panko, Parmesan, garlic powder, and onion powder mixed in the third.
  3. Dredge chicken in flour, dip in egg, then press firmly into Panko mixture to coat.
  4. Heat oil and 1 tbsp butter in a skillet over medium-high heat. Fry chicken 3-4 mins per side until golden and cooked through. Remove and set aside.
  5. In the same pan, melt 1 tbsp butter. Sauté minced garlic for 30 seconds.
  6. Add chicken broth and deglaze pan, scraping up browned bits. Reduce by half.
  7. Stir in heavy cream and simmer for 3-4 minutes until slightly thickened.
  8. Remove from heat. Stir in lemon juice and parsley. Serve chicken over the sauce.

Notes

Serve immediately to maintain the crunch. If reheating, use an oven or air fryer, not the microwave.