Let me just start by saying—this Parmesan Crusted Chicken with Creamy Garlic Sauce is the kind of dish that makes you feel like you’ve just pulled off a gourmet meal on a regular Tuesday night. It’s golden, it’s crispy, it’s rich in flavor, and that garlic cream sauce? Oh my goodness, it’s like a warm hug in every bite.

This is one of those recipes that looks and tastes super impressive, but it’s surprisingly simple to throw together. Perfect for when you’re craving something a little indulgent, but don’t want to spend hours in the kitchen. Honestly, the first time I made this, I was a little skeptical—it felt too easy to turn out that good. But one bite in, and it became an instant favorite.

So if you’ve got some chicken breasts hanging out in the fridge and a bit of Parmesan in the pantry, you’re already halfway there. Let’s get into it!

Ingredients You’ll Need

Before we start, here’s everything you’ll need to bring this recipe to life. Nothing fancy—just simple, everyday ingredients that come together beautifully.

For the Chicken:

2 boneless, skinless chicken breasts
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper

For the Creamy Garlic Sauce:

½ cup (1 stick) unsalted butter
2 cloves garlic, minced
¼ cup heavy cream
¼ teaspoon salt
⅛ teaspoon black pepper

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). I like to line my baking sheet with parchment paper to make cleanup a breeze, but a light coating of cooking spray works just as well if that’s what you’ve got on hand.

Step 2: Make the Crust Mixture

In a shallow dish—something wide enough to dredge your chicken comfortably—whisk together the flour, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. This mix is going to give you that amazing crispy coating with just the right amount of savory flavor.

Tip: Using freshly grated Parmesan really bumps up the flavor here, but pre-grated works fine in a pinch!

Step 3: Dredge the Chicken

Pat your chicken breasts dry with a paper towel. This helps the coating stick better and gives you that crisp texture you’re after.

Now, press each chicken breast into the Parmesan-flour mixture. Make sure to coat all sides evenly, pressing gently so that the mix adheres well. Give it a little shake to get rid of the excess.

Step 4: Bake to Crispy Perfection

Lay the coated chicken breasts on your prepared baking sheet, giving them a little space so they cook evenly. Pop them in the oven and bake for 15–20 minutes.

You’ll know they’re ready when the crust turns a gorgeous golden color and a meat thermometer inserted into the thickest part reads 165°F (74°C). If you’re like me and love a little extra crunch, you can broil the chicken for the last 1–2 minutes—just be sure to keep a close eye on it so it doesn’t burn!

Alright, your chicken should be baking away in the oven by now, filling the kitchen with the kind of smell that makes everyone peek their head in and ask, “What are you making?” This next part—the creamy garlic sauce—is really what takes this dish from good to restaurant-worthy. It’s silky, buttery, and rich with just the right amount of garlic to make your taste buds dance.

This sauce comes together in just a few minutes, so it’s perfect to whip up while the chicken is finishing up in the oven. And once you pour it over that crisp, golden crust? Trust me, it’s magic on a plate.

Step 5: Make the Creamy Garlic Sauce

Grab a small saucepan and place it over medium heat. Add the butter and let it melt slowly. Once it’s fully melted and just starting to bubble, toss in your minced garlic.

You’ll want to sauté the garlic for about 30 seconds—just until it becomes fragrant. Be careful not to let it brown. Burnt garlic will make the whole sauce taste bitter, and we definitely don’t want that. Keep it mellow and buttery.

Now, whisk in the heavy cream, salt, and pepper. Reduce the heat a bit and let the sauce simmer gently for 2–3 minutes. Give it a few stirs to make sure it doesn’t stick to the bottom. You’ll see it begin to thicken slightly—that’s when it’s done. Remove it from the heat and set it aside until the chicken is ready to serve.

Step 6: Put It All Together

Once your chicken is beautifully golden and cooked through, take it out of the oven and transfer it to serving plates. Don’t wait too long—this dish is best served hot while that crust is still nice and crisp.

Spoon the warm garlic-cream sauce generously over each chicken breast. The sauce will sink into all the crispy nooks and crannies of the crust, and the result is just… chef’s kiss.

Helpful Tips & Easy Variations

If you’re like me and love to mix things up, here are a few ways to tweak this recipe to fit your tastes or what you have in your kitchen.

Broil for Extra Crunch

Once the chicken is nearly done baking, you can broil it for the last 1–2 minutes. This gives the crust that extra crispy finish without drying out the meat. Just make sure to keep a close watch—it can go from golden to burnt quickly!

Lighten Up the Sauce

If you want a slightly lighter version of the garlic cream sauce, you can swap out the heavy cream for half-and-half. It won’t be quite as rich, but still delicious.

Add Some Heat

For those who like a little spice, toss in a pinch of red pepper flakes while you’re cooking the garlic in the butter. It adds a gentle kick without overwhelming the rest of the dish.

Make-Ahead Magic

You can prepare the garlic cream sauce up to an hour in advance. Just reheat it slowly over low heat, and add a small splash of cream or milk to loosen it up if it gets too thick.

Pairing Ideas

This dish is pretty rich, so I like to balance it out with something fresh on the side. Roasted broccoli, sautéed spinach, or even a crisp green salad work beautifully. A little lemon vinaigrette on the greens adds a nice contrast to the creamy sauce.

Before you head off to your kitchen to try this Parmesan Crusted Chicken with Creamy Garlic Sauce for yourself, I want to cover a few of the most common questions I’ve gotten about this recipe. Whether you’re wondering about substitutions, storage tips, or how to make this work for a weeknight dinner, I’ve got you covered.

FREQUENTLY ASKED QUESTIONS

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work great in this recipe. They’re a little juicier and more forgiving if you accidentally cook them a few minutes too long. Just adjust the baking time slightly—thighs may take a few extra minutes depending on thickness.

What can I substitute for heavy cream in the sauce?

If you don’t have heavy cream, half-and-half is a great alternative. For an even lighter option, whole milk can work, though the sauce will be thinner. If using milk, you might want to add a little extra butter to help with richness.

Can I make this gluten-free?

Definitely. Just swap the all-purpose flour with a gluten-free flour blend. Make sure it’s one that’s intended for general cooking (not just baking) so the coating holds up well during baking.

Is it okay to prep the chicken in advance?

You can dredge and coat the chicken ahead of time, then refrigerate it on a plate covered loosely with plastic wrap. When you’re ready to bake, just take it out and let it sit at room temperature for 10–15 minutes while the oven preheats. This helps ensure even cooking.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, reheat the chicken and sauce separately. Warm the chicken in a 350°F oven for 10–15 minutes or until heated through, and reheat the sauce gently on the stovetop over low heat. Add a splash of cream if the sauce gets too thick.

What sides go well with this dish?

Because the chicken and sauce are pretty rich, lighter sides work best. Roasted or steamed vegetables, a green salad, or even garlic sautéed green beans are all great options. If you want to go hearty, creamy mashed potatoes or buttered pasta also pair beautifully.

Can I freeze this?

The chicken itself freezes well, but the cream sauce doesn’t hold up as nicely when thawed. If you do want to freeze, just freeze the cooked, crusted chicken on its own. Reheat it in the oven, and make a fresh batch of the garlic cream sauce when you’re ready to serve.

Final Thoughts: A Simple Recipe with Big Flavor

Parmesan Crusted Chicken with Creamy Garlic Sauce is one of those recipes that feels like it should only come out for special occasions—but honestly, it’s simple enough for a weeknight and satisfying enough for company. The crust is crisp and savory, the chicken stays juicy, and that sauce… well, don’t be surprised if you find yourself spooning it over veggies or pasta, too.

This dish has definitely earned a permanent spot in my dinner rotation, and I hope it finds a place in yours, too. If you try it, I’d love to hear how it turned out—whether you followed it exactly or added your own twist. Leave a comment, share your thoughts, or even tell me what you served it with.

Cooking should feel fun and rewarding, and this recipe is exactly that—low effort, high reward, and full of flavor.

Parmesan Crusted Chicken With Creamy Garlic Sauce