Crispy Parmesan Crusted Chicken with Cream Sauce Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate crispy texture, ensure the skillet is properly heated before adding the chicken. The butter should be shimmering and hot enough that the chicken sizzles immediately upon contact.

If the pan is not hot enough, the cheese will absorb the fat and become greasy rather than crispy. Additionally, press the parmesan cheese firmly onto the chicken during the coating step to ensure it adheres well and does not flake off in the pan.

When warming the creamy herb sauce, do so gently over low heat to prevent it from splitting or becoming greasy. If the sauce is too thick, stir in a teaspoon of water or chicken broth to adjust the consistency. For an extra layer of flavor, a splash of fresh lemon juice can be stirred into the finished sauce right before serving to cut through the richness of the cream and cheese.

Variations

• Lemon Herb Parmesan Chicken: Add a splash of fresh lemon juice and lemon zest to the creamy herb sauce for a bright, citrusy twist.
• Spicy Garlic Parmesan Chicken: Incorporate a pinch of red pepper flakes into the creamy herb sauce to give the dish a subtle, warming heat.

Storage and make-ahead

Fridge

Store leftovers in separate airtight containers in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended, as the cream sauce will separate and the crispy crust will become soggy upon thawing.

Reheat

Reheat chicken in a 350°F (175°C) oven for 10 minutes to crisp, and warm the sauce gently on the stovetop.

Allow any leftover chicken and creamy herb sauce to cool completely at room temperature for no more than two hours before storing. To preserve the crispness of the chicken as much as possible, store the chicken cutlets and the sauce in separate airtight containers in the refrigerator.

Keeping them separate prevents the crust from absorbing moisture from the sauce and becoming completely soggy. Properly stored, both will remain fresh for up to three days.

While this dish is best enjoyed fresh, components can be prepped ahead to save time. The chicken can be sliced, seasoned, and kept covered in the refrigerator for up to twenty-four hours before cooking.

The creamy herb sauce can also be prepared or purchased ahead of time. It is not recommended to coat the chicken with parmesan ahead of time, as the cheese will absorb moisture from the meat and lose its ability to crisp up beautifully.

Serving ideas

Present this elegant dish on warm plates to keep the chicken and sauce at the optimal temperature. Place a crispy, golden cutlet in the center of each plate, then spoon the warm, velvety creamy herb sauce generously over the top, letting it cascade down the sides.

Garnish with an extra sprinkle of freshly grated parmesan cheese and a few whole herb leaves for a beautiful, professional touch. Slicing the chicken diagonally just before serving showcases the juicy interior.

This versatile main course pairs beautifully with a wide variety of side dishes. For a classic presentation, serve it over a bed of al dente fettuccine or angel hair pasta tossed in a light garlic and olive oil sauce. For a lighter option, a crisp green salad with a zesty vinaigrette provides a refreshing contrast to the rich cream sauce. Roasted asparagus, steamed broccoli, or garlic mashed potatoes also make excellent accompaniments.

Frequently asked questions

Recipe card

Crispy Parmesan Crusted Chicken with Cream Sauce

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 4 chicken breast cutlets
• 1 cup grated parmesan cheese
• 2 tbsp butter
• 1 cup creamy herb sauce, store-bought or made ahead
• fresh herbs, chopped, for serving

Instructions

1. Pat the chicken breast cutlets dry with paper towels. This ensures that the parmesan cheese will adhere properly to the surface of the meat without sliding off during cooking.
2. Press each dried chicken cutlet firmly into the grated parmesan cheese. Ensure both sides are completely and evenly coated, pressing the cheese into the meat to form a solid crust.
3. Melt the butter in a large skillet over medium-high heat. Once the butter is sizzling, add the parmesan-coated chicken cutlets to the pan. Cook for 4 to 5 minutes on each side until the crust is golden brown and crispy, and the internal temperature of the poultry reaches 165°F (74°C).
4. Warm the creamy herb sauce. Place the crispy chicken cutlets on serving plates, spoon the warm creamy herb sauce smoothly over the top, and garnish with chopped fresh herbs before serving.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

4 g

Fat

28 g

Fiber

0 g

Sugar

1 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.