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Creamy mushroom chicken cooked in a skillet with garlic, spinach, and Parmesan sauce
Isaac blogger

Parmesan Crusted Chicken with Creamy Garlic Sauce

Crispy Parmesan-coated chicken breasts simmered in a rich, creamy garlic sauce. This easy one-pan dinner is quick to prepare, full of flavor, and perfect for weeknight meals or casual entertaining.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-American
Calories:
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 4 small–medium chicken breasts
  • Salt and black pepper
  • 2 tablespoons olive oil
  • Crispy Coating
  • ½ cup grated Parmesan cheese
  • ½ cup panko breadcrumbs
  • Creamy Garlic Sauce
  • 3–4 cloves garlic, minced
  • 1 cup light or heavy cream
  • 1 tablespoon Italian seasoning
  • ½ cup grated Parmesan cheese
  • 1 cup spinach, chopped (optional)

Method
 

  1. Before you begin:

  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Season the chicken with salt and pepper and pat dry.
  4. Mix Parmesan and panko and press onto all sides of the chicken.
  5. Heat oil in a large skillet and sear the chicken for three to four minutes per side.
  6. Lower the heat and sauté the garlic for one minute.
  7. Add the cream, seasoning, and spinach. Stir well.
  8. Add the remaining Parmesan and allow the sauce to thicken.
  9. Cover and cook for 8–10 minutes, or until the chicken is fully cooked, no longer pink in the center, and reaches an internal temperature of 165°F (74°C).
  10. Serve with the creamy garlic sauce spooned over the top.

Notes

  • Pat chicken completely dry before coating to help the crust adhere and brown properly.
  • Press the Parmesan and panko mixture firmly onto all sides for even coverage.
  • Sear over steady medium-high heat and avoid flipping too early to allow a golden crust to form.
  • Reduce heat before adding cream to keep the sauce smooth and prevent curdling.
  • Simmer gently until chicken reaches an internal temperature of 165°F (74°C).
  • Refrigerate leftovers within 2 hours and store in an airtight container for up to 3 days.
  • Reheat gently until heated through to 165°F (74°C), adding a small splash of cream or milk if needed.
  • Discard if odor, texture, or appearance changes.