You ever stand in front of the fridge, stare at a lonely pack of chicken, and think, “Again?” Yeah, same. That’s how I stumbled into making this parmesan crusted chicken. One desperate Tuesday night, I needed something comforting that didn’t scream ‘boring.’ And boom—cheese-crusted chicken with a garlic sauce that practically sings. Okay, not really, but it’s close. The crunch of the parmesan coating? It’s like your taste buds put on a tuxedo. And then the creamy garlic sauce comes in like a warm hug from someone who smells amazing. I won’t lie, I almost licked the pan. Maybe I did. Don’t judge me. This one’s fast enough for a weeknight and indulgent enough to feel like you actually tried. Pairs beautifully with a side of roasted veggies or, if you’re anything like me, a pile of cheesy potatoes. Let’s just say it’s one of those quick and easy recipes that’ll make you feel like a chicken whisperer.

1) Key Takeaways
2) Easy Parmesan Crusted Chicken Recipe
3) Ingredients for Parmesan Crusted Chicken
4) How to Make Parmesan Crusted Chicken
5) Tips for Making Parmesan Crusted Chicken
6) Making Parmesan Crusted Chicken Ahead of Time
7) Storing Leftover Parmesan Crusted Chicken
8) Try these Chicken Recipes next!
9) Parmesan Crusted Chicken
10) Nutrition

1) Key Takeaways

This is a go-to easy dinner recipe that doesn’t feel like a chore to cook.
It combines the crunch of parmesan with a dreamy garlic cream sauce.
It uses simple ingredients and comes together quickly on a weeknight.
Perfect for when you want something that looks and tastes fancy but is secretly low-effort.

2) Easy Parmesan Crusted Chicken Recipe

So the other night, I stared into my fridge like it owed me something, and all I saw were chicken breasts. Again. Just when I was ready to admit defeat and order takeout, a little culinary lightbulb went off. Parmesan crusted chicken. Cheesy, crispy, and rich—without feeling like I just deep-fried my soul.

I’ve made this recipe more times than I’d care to admit. It’s become my weeknight secret weapon. It has the magic of making me feel like a pro chef, even when my kitchen looks like a toddler ran through it with a whisk. If you’re looking for easy recipes for dinner that don’t taste like they came from the microwave section, you’ve found your chicken soulmate.

This dish is part comfort food, part dinner-party show-off. Whether I serve it with buttery mashed potatoes, roasted broccolini, or just a fork straight from the skillet, it always gets the job done. And yes, it absolutely fits into the “quick and easy recipes” category—no shame, all flavor.

3) Ingredients for Parmesan Crusted Chicken

Boneless Skinless Chicken Breasts — These are the stars of the show. I like to flatten them a bit so they cook evenly. Plus, it feels oddly satisfying.

Grated Parmesan Cheese — Not the shaker bottle kind, okay? Go for the real stuff here. It’s crispy, salty, and gives that golden finish dreams are made of.

Panko Breadcrumbs — This adds the crunch you need to balance the creamy garlic sauce. Regular breadcrumbs will work, but panko is crunchier and happier.

Garlic Powder — A little dry seasoning goes a long way. It layers in flavor before you even fire up the stove.

Salt and Pepper — Because bland chicken is a crime. Season generously, taste generously.

Eggs — These help the parmesan crust stick like glue. Whisk ’em well.

Olive Oil — For pan-frying. Adds flavor and color. Also keeps the chicken from becoming one with your skillet.

Butter — Adds depth and richness to the sauce. Don’t skimp, just trust me.

Fresh Garlic — Minced garlic gives the sauce its bold, savory bite. Your house will smell incredible. Your neighbors will be jealous.

Heavy Cream — This is what makes the sauce creamy and dreamy. No substitutes here. We’re committing.

Chicken Broth — Adds a savory base to keep the sauce from being too heavy.

More Parmesan — Yes, again. For the sauce. You’re welcome.

Chopped Parsley — Not just a garnish. It adds freshness and a pop of color. Totally optional but totally worth it.

4) How to Make Parmesan Crusted Chicken

Step 1 — Pound your chicken breasts with something heavy (a rolling pin works). Season both sides with salt, pepper, and garlic powder.

Step 2 — In a shallow bowl, mix grated parmesan and panko breadcrumbs. In another bowl, beat your eggs like they owe you money.

Step 3 — Dip each chicken breast into the egg, then coat it in the parmesan-panko mixture. Make sure it sticks. Really press it in.

Step 4 — Heat the olive oil in a skillet. Once hot, add the chicken. Cook each side 4 to 5 minutes until golden and cooked through. Remove and set aside.

Step 5 — Lower the heat. Melt the butter in the same pan and toss in the garlic. Stir for about 30 seconds. Don’t burn it or we cry together.

Step 6 — Pour in the cream and chicken broth. Simmer gently and stir often. Add more parmesan and whisk until the sauce thickens.

Step 7 — Return the chicken to the pan. Spoon sauce over each piece like it’s royalty. Simmer 2 minutes. Sprinkle with parsley and serve immediately.

5) Tips for Making Parmesan Crusted Chicken

Let’s be real—this is a pretty forgiving recipe, but a few tips can make it even smoother. First, flatten your chicken evenly so it cooks the same way all around. I’ve had one end overcooked and the other still squawking before I started doing this.

Don’t skip seasoning. I know it sounds obvious, but when you’re rushing (and hungry), it’s easy to miss. Garlic powder, salt, and pepper make all the difference. Trust your gut and your taste buds.

And finally, let the chicken rest a minute before adding it back into the sauce. That way the crust stays crispy but still soaks up all that creamy garlic magic. Easy recipes for dinner don’t mean boring—this is proof.

6) Making Parmesan Crusted Chicken Ahead of Time

Meal prepping doesn’t have to mean bland food in plastic containers. You can make this parmesan crusted chicken ahead of time and still feel like you’re eating a fresh, home-cooked meal.

I usually cook the chicken and store the sauce separately. When I reheat it, I warm the sauce gently on the stove and crisp the chicken up in a hot pan. It’s not the exact same as fresh—but it’s pretty darn close.

This recipe also works well for lunch the next day. Just wrap it up in foil and toss it in a lunchbox with a note that says, “You’re doing amazing.” (I do that part for me.)

7) Storing Leftover Parmesan Crusted Chicken

Let everything cool before packing it up. I keep the chicken and sauce in separate containers so they hold their texture. In the fridge, this lasts up to four days.

When reheating, warm the sauce in a small pan and re-crisp the chicken in a skillet or toaster oven. Microwaves work in a pinch, but the crust might go a little soft.

Honestly, leftovers might be better than the first round. Something about flavors chilling together in the fridge overnight just works. Don’t ask me why, it just does.

8) Try these Chicken Recipes next!

9) Parmesan Crusted Chicken