Garlic Parmesan Chicken is a simple and delicious dish that combines tender chicken breasts with a mouthwatering blend of garlic and Parmesan cheese. The chicken gets a crispy, golden crust on the outside while staying juicy and flavorful inside. It’s the kind of meal that feels both comforting and a little bit special without a lot of fuss.
I love making this dish when I want something quick but still impressive. The garlic gives it a nice punch, and the Parmesan adds that cheesy, salty touch that everyone seems to love. I usually sprinkle a little fresh parsley on top to brighten things up, and it always brings a smile at the dinner table. Plus, it’s a recipe I can easily tweak by adding some herbs or a squeeze of lemon if I’m feeling adventurous.
My favorite way to serve Garlic Parmesan Chicken is alongside roasted veggies or a simple salad for a balanced meal. Sometimes, I even use the leftovers to make sandwiches or toss them into a salad the next day. It’s a crowd-pleaser that’s perfect for weeknights or even for a cozy weekend dinner. I’m always happy when I have this recipe in my meal rotation because it’s easy but never boring.
Key Ingredients & Substitutions
Chicken breasts: Thinner cutlets cook evenly and stay juicy. If you only have thick breasts, slicing them horizontally helps. For a lower-fat option, you can use skinless turkey cutlets.
Parmesan cheese: This gives a nutty, salty flavor and helps create the crispy crust. If you don’t have Parmesan, Pecorino Romano works well, or a mix of sharp cheddar for a different twist.
Garlic: Fresh minced garlic adds a lovely punch. Garlic powder in the seasoning helps, but don’t skip the fresh—it really brightens the sauce.
Heavy cream: This makes a rich sauce that coats the chicken nicely. For a lighter option, try half-and-half or coconut milk, but the sauce may be less thick and creamy.
Lemon juice: Adds a fresh, zesty lift to the sauce. If you don’t have fresh lemon, a splash of white wine vinegar or a tiny bit of bottled lemon juice works in a pinch.
How Do You Get Crispy, Golden Chicken Without Burning It?
Getting a golden crust without burning can be tricky, but here’s my approach:
- Pat the chicken dry to help the coating stick and avoid sogginess.
- Use medium-high heat, but not too hot—too high burns the cheese and herbs before the chicken cooks.
- Don’t overcrowd the pan—give each piece space to crisp up nicely.
- Cook the chicken about 4-5 minutes on each side. Avoid flipping too soon so the crust can form.
- If the chicken browns too fast, lower the heat slightly and cover loosely to finish cooking through.
Taking these steps means you’ll get tasty, golden chicken with a satisfying crunch and juicy inside every time!
Equipment You’ll Need
- Large skillet – I like it because it heats evenly and gives the chicken a nice sear.
- Meat thermometer – helps ensure the chicken is cooked through without overdoing it.
- Shallow dish or plate – perfect for dredging the chicken in Parmesan and flour mixture.
- Wooden spoon or spatula – for stirring the sauce without scratching the skillet.
- Knife and cutting board – for slicing chicken and chopping parsley and lemon.
Flavor Variations & Add-Ins
- Replace Parmesan with Pecorino Romano or Asiago for a different cheesy flavor.
- Mix in chopped spinach or sautéed mushrooms into the sauce for extra veggies and flavor.
- Add a pinch of red pepper flakes for some heat if you like spicy food.
- Swap lemon juice for a splash of white wine vinegar for a milder tang.
Garlic Parmesan Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (or a mix of dried oregano and basil)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- Juice of half a lemon
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Cherry tomatoes and lemon slices, for garnish (optional)
Time Needed
This recipe will take about 10 minutes for prep, about 15 minutes to cook, and a few minutes to rest before serving. So, plan for around 30 minutes total.
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Pat the chicken breasts dry with paper towels. If they are thick, slice them horizontally to make thinner cutlets. Season both sides with salt, pepper, garlic powder, onion powder, and dried herbs.
2. Coat the Chicken:
In a shallow dish, mix together the flour and grated Parmesan cheese. Press each chicken breast gently into the mixture until coated well. Set them aside ready for cooking.
3. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook each side for 4-5 minutes until they turn golden brown and are fully cooked through. Remove them to a plate.
4. Make the Garlic Parmesan Sauce:
Lower the heat to medium and add the butter to the same skillet. When melted, add the minced garlic and sauté for about a minute until you smell the lovely aroma (be careful not to burn it!). Pour in the heavy cream and chicken broth, scraping the pan’s bottom to loosen tasty bits. Add lemon juice and half the chopped parsley. Let the sauce simmer gently for 3-5 minutes until it thickens a little.
5. Finish and Serve:
Put the chicken back into the skillet, spooning the sauce over each piece. Allow it to warm together for 2 minutes to blend those wonderful flavors. Remove from heat, sprinkle with more fresh parsley, and garnish with cherry tomatoes and lemon slices if you like. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to avoid excess moisture, which can prevent a crispy crust.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken, but the sauce won’t be as rich and creamy. Coconut milk is a dairy-free alternative though it adds a different flavor.
How Should Leftovers Be Stored?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare and cook the chicken ahead, then store it separately from the sauce. Reheat both gently before serving, and add fresh parsley at the last minute for brightness.