Dinner

Lemon Parmesan Crusted Chicken with Creamy Garlic Sauce Recipe

ByRafael Mansero October 27, 2025October 27, 2025

Introduction

This Lemon Parmesan Crusted Chicken with Creamy Garlic Sauce is a deliciously bright and comforting dish. Crispy on the outside and tender inside, it’s topped with a rich, garlicky sauce that brings everything together perfectly. It’s a great meal for weeknights or special occasions alike.

The image shows a close-up of sliced breaded chicken breast in a white shallow dish, covered with a creamy yellow sauce. The chicken has a crunchy, golden-brown crust with some darker browned spots and is cut into thick pieces arranged horizontally across the dish. The sauce is smooth and slightly glossy, pooling around the chicken and filling the bottom of the dish. Bright green bits of fresh parsley are sprinkled evenly on top, adding color contrast and a fresh look. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts, halved horizontally
½ cup grated Parmesan cheese
½ cup breadcrumbs (panko or regular)
Zest of 1 lemon
1 tsp garlic powder
Salt and black pepper, to taste
2 tbsp olive oil
1 egg, beaten
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream (or half-and-half)
¼ cup grated Parmesan cheese
1 tbsp lemon juice
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: In a bowl, combine the Parmesan cheese, breadcrumbs, lemon zest, garlic powder, salt, and pepper to make the coating mixture. Dip each chicken piece into the beaten egg, then coat thoroughly with the breadcrumb mixture.
Step 2: Heat olive oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm.
Step 3: In the same skillet, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and stir in Parmesan cheese, lemon juice, salt, and pepper.
Step 4: Let the sauce simmer for 2–3 minutes, stirring occasionally until it thickens and becomes creamy.
Step 5: Return the chicken to the skillet, spoon the creamy garlic sauce over the top, and simmer together for another minute to combine flavors.
Step 6: Garnish with fresh chopped parsley and extra lemon zest if you like, then serve immediately.

Tips & Variations

For extra crispiness, use panko breadcrumbs instead of regular ones.
Swap out chicken breasts for pork chops if you prefer a different protein.
Add a pinch of red pepper flakes to the sauce for a subtle kick.
If you like a thicker sauce, reduce the cream slightly before adding Parmesan cheese.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or water if the sauce has thickened too much.

How to Serve

The image shows sliced, golden brown breaded chicken pieces arranged side by side in a shallow pool of creamy, yellowish sauce. The chicken has a crispy texture with a nice crunch on the outside, and each slice reveals juicy white meat inside. Fresh green parsley leaves are sprinkled evenly on top of the chicken and sauce, adding a bright color contrast. The dish is on a white plate set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. They may take a bit longer to cook and tend to stay juicier, providing a slightly different flavor and texture.

Can I prepare this recipe gluten-free?

Absolutely. Use gluten-free breadcrumbs or crushed gluten-free crackers for the coating. Make sure all other ingredients, like Parmesan cheese, are also gluten-free.