Name: Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 4 boneless chicken breasts; 1 cup grated parmesan cheese; 1 cup panko breadcrumbs; 3 cloves garlic, minced; 1 cup heavy cream; 2 tablespoons butter; Fresh parsley, chopped; 2 eggs, beaten; 1/2 cup all-purpose flour; Salt and pepper, to taste; Oil for frying

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Parmesan crusted chicken is the kind of dish I crave when I want something satisfying, crispy, and restaurant-worthy without the fuss of going out. Each golden, crunchy bite reveals juicy chicken breast inside, topped with a rich, velvety garlic cream sauce that pulls everything together perfectly. It’s a dish that feels luxurious and comforting at the same time, and once I made it at home, it quickly became a regular in my dinner rotation.

Parmesan Crusted Chicken

Why You’ll Love This Recipe

I love how this recipe strikes that perfect balance between gourmet and approachable. The parmesan and panko breadcrumb crust creates the ultimate crispy texture while sealing in all the moisture of the chicken. It’s deeply flavorful thanks to the nutty parmesan and the garlic sauce that coats each piece like a creamy, savory blanket. Whether I’m impressing guests or treating myself after a long day, this dish never lets me down. Plus, it’s easy to adapt—fancy enough for company, simple enough for weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless chicken breasts
1 cup grated parmesan cheese
1 cup panko breadcrumbs
3 cloves garlic, minced
1 cup heavy cream
2 tablespoons butter
Fresh parsley, chopped
2 eggs, beaten
1/2 cup all-purpose flour
Salt and pepper, to taste
Oil for frying

Directions

I start by pounding the chicken breasts to about 1/2 inch thick for even cooking. Then I season them generously with salt and pepper.
I set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of parmesan and panko breadcrumbs.
I dredge each chicken breast in flour, then egg, then the parmesan-panko mix, pressing the coating firmly so it sticks well.
In a large skillet, I heat oil over medium-high and cook the chicken for 4–5 minutes per side, letting it get beautifully golden and crisp. I make sure the internal temp reaches 165°F.
For the sauce, I use the same pan and melt butter. I sauté the garlic for about 30 seconds, then add heavy cream and simmer it for 3–4 minutes until it thickens slightly.
I return the cooked chicken to the pan briefly to soak up some of that creamy goodness before plating and garnishing with fresh parsley.

Servings and timing

This recipe yields 4 servings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

When I want to switch things up, I sometimes use boneless chicken thighs—they’re extra juicy and flavorful. If I’m looking to lighten things, I’ve tried baking the chicken at 400°F for 20–25 minutes instead of frying. It’s still tasty, just not as crispy. For the garlic sauce, I’ve added a splash of white wine or a pinch of red pepper flakes for extra depth and heat. I also sometimes swap out parsley for fresh basil or thyme depending on what I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I like to use the oven or toaster oven at 350°F until the chicken is warmed through and the crust gets a bit of its crispiness back—usually about 10–12 minutes. Microwaving works too, but it softens the crust. The garlic sauce can be gently reheated in a pan over low heat or in the microwave at half power.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work great in this recipe. They stay extra juicy and need about 6–7 minutes per side when pan-frying.

How do I make sure the coating stays on?

I always pat the chicken dry before breading and press the parmesan-panko mixture firmly onto the surface. Also, I try not to move the chicken too soon while it’s cooking.

Can I make this ahead of time?

The crust is best fresh, but I sometimes prep the breaded chicken and sauce separately a few hours ahead and keep them in the fridge. Then I cook just before serving.

What if my cream sauce breaks?

To prevent this, I keep the heat at medium-low and whisk the sauce constantly. If it does separate, I remove it from the heat and whisk in a splash of cold cream to bring it back together.

Can I make this gluten-free?

Yes, I’ve used gluten-free breadcrumbs and flour successfully in this recipe. Just make sure all your ingredients are certified gluten-free.

Conclusion

This parmesan crusted chicken is one of those dishes that never fails to impress. From the crisp, cheesy coating to the rich garlic sauce, every element comes together in a perfect harmony of flavor and texture. It’s comforting, elegant, and incredibly satisfying. Whether I’m cooking for friends or just indulging in a solo treat, this recipe makes me feel like I’m dining at a fine restaurant—without ever leaving my kitchen.