How should I store leftovers?

Please store the leftover chicken in a single, airtight container. Meanwhile, store the sauce in a separate airtight container within the refrigerator for a duration of up to 3 days. I don't combine them at after dinner. This particular situation occurs even in the event that there is only a small amount of sauce that remains. The coating takes in cream overnight when it rests in the sauce pan. This result causes the outside to be damp by the next meal. Separate containers efficiently keep the sauce away from the breading, while the crust stays above the sauce when it is served again.

What's the best way to reheat it?

Reheat the chicken strips by placing them on a wire rack that is positioned over a baking sheet in a 375°F (190°C) oven for a duration of at least 10 minutes. Heat the garlic cream sauce in a saucepan at low heat. Utilize low heat for the aim of warming. If the sauce has thickened excessively after being kept in the fridge, then add a splash of milk to it.

Can I bake the chicken?

You may bake it at 400°F (200°C) on a wire rack that rests atop a baking sheet for 20-25 minutes. Spray the crust gently with cooking oil spray before placing it in the oven for baking. The rack effectively keeps the chicken elevated above the surface of the baking sheet.

Why does my breading fall off?

Begin with chicken that is completely dry before it comes into contact with the flour, since any damp spots create a slick surface under the coating. After the egg has been added, use the hands to press into the panko and Parmesan mixture. Press it firmly into each section of the breast with care. I don't merely sprinkle crumbs onto the top of the dish with care. Allow the breaded chicken to sit for at least 5 minutes before beginning the frying process. That short rest provides the coating time for adherence to the surface. This occurs before it hits upon the oil at that point.

How do I thicken runny garlic sauce?

Simmer it in an uncovered pot for an additional 2-3 minutes over the heat. Don't add flour or cornstarch to the mixture. They change the overall texture of the sauce.

Why did my cream sauce split?

A rapid boil during the cooking process may cause the sauce to split. Utilize medium-low heat, making sure to maintain it at a gentle simmer, and whisk continuously while the Parmesan cheese melts thoroughly.

Parmesan Crusted Chicken with Garlic Cream Sauce

By Emma CollinsOct 20, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Level

Medium

Jump to recipe

Parmesan crusted chicken with garlic cream sauce makes four dinner portions when I want the breading along with chicken prepared before the pan goes on and I finish it just before the meal. Thick slices rest above a shallow pool of sauce, with toasted panko lying on dry top.

I utilize a shallow cast iron skillet for the purpose of cooking the chicken breasts whole. That allows for the coating time to develop a brown color. Meanwhile, the center of the fruit continues to remain juicy. The oil must shimmer before the chicken is added, while I allow each breast to rest for the full duration of 5 to 6 minutes on each side or else the crumbs may detach when they are flipped. A nonstick pan is not utilized for this one at all.

After the chicken comes out, the same skillet contains browned bits for the sauce, while I subsequently lower the heat before adding cream along with broth, scraping down the pan carefully with a wooden spoon as the garlic cooks. The sauce is finished when it properly covers the back of a spoon. The Parmesan cheese completely melts during this specific process. I enjoy the black pepper in the pale sauce on the pasta.

For serving, it is preferable to slice the rested breasts into thick strips of meat. I placed the sauce down first, while the upper part of the coating remains above the cream. Mashed potatoes, scalloped potatoes, cucumber mozzarella salad, or Asian cabbage salad complement one another perfectly next to it on the table.

Why this recipe works

Before dinner takes place, coat the chicken. Then, at the moment when one is ready for cooking, the only part that remains is the hot skillet.
Four portions enable one to separate dinner into distinct amounts, with chicken as well as sauce prepared for plating in individual servings.
Cooking the breasts in their whole form leaves thick strips that can be divided cleanly across four plates at the time of service.
Place the sauce positioned carefully underneath the sliced chicken. The top coating remains outside of the cream until the moment of dinner.
One skillet moves the chicken from sear to sauce, with the browned bits left in the pan during cooking.

Instructions

Set out three shallow bowls. Put the flour in the first bowl, whisk the eggs in the second, and combine the panko with 1/2 cup (45 g) of the grated Parmesan in the third.

Pat the chicken breasts completely dry with paper towels and season lightly with salt. Dredge each breast in flour and shake off the excess.

Dip the floured chicken in the eggs, letting excess egg drip off. Press the chicken firmly into the panko and Parmesan mixture until heavily coated.

Let the breaded chicken rest for 5 minutes before frying.

Heat the olive oil in a shallow matte black cast iron skillet over medium heat until shimmering. Add the chicken and cook for 5-6 minutes per side without moving it, until the crust is deep golden brown.

Move the chicken to a cutting board and rest it for at least 5 minutes.

Lower the skillet heat to medium-low and melt the butter. Add the garlic and cook for 60 seconds, scraping up browned bits with a wooden spoon.

Pour in the heavy cream and chicken broth, whisking gently. Simmer for 3-4 minutes, until the sauce is glossy and coats the back of a spoon.

Whisk in 1/2 cup (45 g) of the grated Parmesan until melted. Stir in the coarse black pepper and a pinch of salt.

Slice the rested chicken into thick strips. Spoon a shallow pool of sauce into the skillet, arrange the chicken over it with the crust dry on top, then garnish with parsley and the remaining grated Parmesan.

FAQ

Establish the breading station. Coat the chicken hours ahead of time, then leave the breaded raw chicken uncovered in the refrigerator until ready to sear it. I cook it as well as serve it immediately after frying for achieving the best possible crust.

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Dinner Chicken Meal Prep Stovetop

Parmesan Crusted Chicken with Garlic Cream Sauce

Name: Parmesan Crusted Chicken with Garlic Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large boneless skinless chicken breasts (about 1 lb (450 g) total); 1/2 cup all-purpose flour (60 g); 2 large eggs (100 g, whisked); 1 cup plain panko breadcrumbs (60 g); 1 1/2 cups grated Parmesan cheese (135 g, divided); 3 tbsp olive oil (45 ml); 2 tbsp unsalted butter (30 g); 4 large cloves fresh garlic (minced, 12 g); 1 cup heavy cream (240 ml); 1/2 cup low-sodium chicken broth (120 ml); 1 tsp coarse black pepper (5 g); salt (lightly for the chicken and a pinch for the sauce); 2 tbsp fresh green parsley (finely chopped, 10 g)

By Emma CollinsOct 20, 2026

Prep

15 min

Cook

20 min

Total

35 min

Servings

Level

Medium

Jump to recipe

Why this recipe works

Before dinner takes place, coat the chicken. Then, at the moment when one is ready for cooking, the only part that remains is the hot skillet.
Four portions enable one to separate dinner into distinct amounts, with chicken as well as sauce prepared for plating in individual servings.
Cooking the breasts in their whole form leaves thick strips that can be divided cleanly across four plates at the time of service.
Place the sauce positioned carefully underneath the sliced chicken. The top coating remains outside of the cream until the moment of dinner.
One skillet moves the chicken from sear to sauce, with the browned bits left in the pan during cooking.

Ingredients

Servings4

•2 large boneless skinless chicken breasts (about 1 lb (450 g) total)
•½ cup all-purpose flour (60 g)
•2 large eggs (100 g, whisked)
•1 cup plain panko breadcrumbs (60 g)
•1 ½ cups grated Parmesan cheese (135 g, divided)
•3 tbsp olive oil (45 ml)
•2 tbsp unsalted butter (30 g)
•4 large cloves fresh garlic (minced, 12 g)
•1 cup heavy cream (240 ml)
•½ cup low-sodium chicken broth (120 ml)
•1 tsp coarse black pepper (5 g)
•salt (lightly for the chicken and a pinch for the sauce)
•2 tbsp fresh green parsley (finely chopped, 10 g)

Instructions

1
Set out three shallow bowls. Put the flour in the first bowl, whisk the eggs in the second, and combine the panko with 1/2 cup (45 g) of the grated Parmesan in the third.
2
Pat the chicken breasts completely dry with paper towels and season lightly with salt. Dredge each breast in flour and shake off the excess.
3
Dip the floured chicken in the eggs, letting excess egg drip off. Press the chicken firmly into the panko and Parmesan mixture until heavily coated.
4
Let the breaded chicken rest for 5 minutes before frying.
5
Heat the olive oil in a shallow matte black cast iron skillet over medium heat until shimmering. Add the chicken and cook for 5-6 minutes per side without moving it, until the crust is deep golden brown.
6
Move the chicken to a cutting board and rest it for at least 5 minutes.
7
Lower the skillet heat to medium-low and melt the butter. Add the garlic and cook for 60 seconds, scraping up browned bits with a wooden spoon.
8
Pour in the heavy cream and chicken broth, whisking gently. Simmer for 3-4 minutes, until the sauce is glossy and coats the back of a spoon.
9
Whisk in 1/2 cup (45 g) of the grated Parmesan until melted. Stir in the coarse black pepper and a pinch of salt.
10
Slice the rested chicken into thick strips. Spoon a shallow pool of sauce into the skillet, arrange the chicken over it with the crust dry on top, then garnish with parsley and the remaining grated Parmesan.