Garlic Parmesan Chicken is a simple, delicious dish that combines juicy chicken with a rich garlic and cheesy parmesan coating. It’s crispy on the outside and tender on the inside, making it a real crowd-pleaser at the dinner table.
I love making this recipe because it feels like a little treat without being too complicated. The smell of garlic and parmesan filling the kitchen always gets everyone excited to eat. I usually season the chicken well and make sure the parmesan forms a nice crust—that’s the best part!
One of my favorite ways to serve it is alongside some steamed veggies or a fresh salad. It’s easy, satisfying, and perfect for a weeknight dinner when you want something tasty but don’t want to spend hours cooking. Plus, leftovers are great reheated for lunch the next day!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts makes cooking faster and easier. If you prefer dark meat, thighs work great too and stay juicy. Just adjust cooking time accordingly.
Parmesan cheese & panko breadcrumbs: Parmesan adds nutty flavor and a crispy crust. Panko gives extra crunch. For a lighter option, swap panko for crushed cornflakes or gluten-free breadcrumbs.
Heavy cream & chicken broth: These create the rich garlic sauce. You can swap heavy cream for half-and-half or a creamy non-dairy milk for a lighter sauce, but it won’t be as thick.
Asparagus: This optional veggie cooks quickly and adds nice color. You can swap it for green beans, broccoli, or skip veggies and serve with salad.
How Do You Get the Crispy Parmesan Crust Without Burning?
The key is to cook the chicken over medium heat and watch carefully. Here’s how:
- Use a mix of olive oil and butter for flavor and even browning.
- Don’t overcrowd the pan — cook chicken in batches if needed.
- Press the Parmesan breadcrumb coating gently onto the chicken so it sticks well.
- Cook about 4-5 minutes per side without moving too much to let crust form.
- If browning too fast, lower heat slightly to avoid burning.
Once browned, the chicken finishes cooking in the creamy sauce, which keeps it tender and moist. This two-step method gives that perfect crunchy outside and juicy inside!
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed skillet like cast iron because it heats evenly and helps develop a nice crust on the chicken.
- Shallow bowls or plates – one for the Parmesan breadcrumb mixture, another for beaten eggs, to make coating easier.
- Meat tenderizer or rolling pin – useful for pounding the chicken breasts to an even thickness for uniform cooking.
- Tongs or a fork – for handling the coated chicken without messing up the crust.
- Wooden spoon or spatula – to stir the sauce and scrape up any tasty bits from the pan.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork cutlets for a different protein option that still cooks quickly and stays juicy.
- Use different cheeses like mozzarella or Asiago to change up the flavor of the crust and sauce.
- Add chopped sun-dried tomatoes or spinach to the sauce for extra color and flavor.
- Sprinkle red pepper flakes into the sauce if you like a bit of heat with your garlic and Parmesan.
How to Make Garlic Parmesan Chicken?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley (or 2 tbsp fresh parsley, chopped)
- Salt and pepper, to taste
- 2 large eggs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- 8-10 spears of asparagus (optional, for serving)
- Lemon slices, for garnish
- Fresh chopped parsley, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 20 minutes to cook, so you’ll have dinner ready in about 35 minutes total. It’s a quick and easy way to make a special meal without spending lots of time in the kitchen.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by pounding the chicken breasts gently to an even thickness. This helps them cook evenly. Season both sides with salt and pepper.
2. Make the Coating Mixture:
In a shallow bowl, mix together the grated Parmesan, panko breadcrumbs, garlic powder, and parsley. In a separate bowl, beat the eggs.
3. Coat the Chicken:
Dip each chicken breast first into the beaten eggs, then press it into the Parmesan breadcrumb mixture until well covered. Set aside.
4. Cook the Chicken:
Heat olive oil and butter together in a large skillet over medium heat. When hot, add the coated chicken breasts and cook for about 4-5 minutes on each side until golden brown. Remove the chicken from the pan and keep it warm.
5. Make the Creamy Garlic Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to scrape up any tasty bits from the pan. Add Italian seasoning and bring the sauce to a gentle simmer.
6. Finish Cooking:
Return the chicken breasts to the skillet, spoon some sauce on top, and add asparagus around if using. Let everything simmer gently for 5-7 minutes, or until the chicken is fully cooked (internal temperature 165°F or 74°C) and the asparagus is tender.
7. Garnish and Serve:
Before serving, garnish the chicken with fresh lemon slices and chopped parsley. Serve hot with your favorite side dishes like mashed potatoes, rice, or steamed veggies.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken breasts before cooking. The best way is to thaw them overnight in the fridge or use the defrost setting on your microwave. This helps the chicken cook evenly.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but it won’t be as rich or creamy. For a dairy-free option, try coconut cream or cashew cream, keeping in mind they’ll change the flavor slightly.
How Do I Store Leftover Garlic Parmesan Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave to keep the chicken tender and sauce creamy.
Can I Make This Ahead of Time?
You can prepare the coated chicken breasts in advance and refrigerate them for a few hours before cooking. The sauce is best made fresh, but you can reheat leftovers gently on the stove later.
