Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work beautifully. Just adjust the cooking time to 5-6 minutes per side since thighs are slightly thicker and have more fat.

What can I substitute for heavy cream in the garlic sauce?

Half-and-half works in a pinch, though the sauce will be thinner. For a lighter option, try milk thickened with a tablespoon of cornstarch, though the flavor won't be as rich as the original creamy garlic sauce.

Why did my breading fall off during cooking?

This usually happens when the oil isn't hot enough or the chicken is too wet. Make sure to pat the cutlets dry before breading and let the oil heat properly before adding the chicken. Pressing the breadcrumb mixture firmly onto the chicken also helps it adhere better.

Easy Parmesan Crusted Chicken with Creamy Garlic Sauce (Quick Family Dinner!)

Name: Parmesan Crusted Chicken with Creamy Garlic Sauce - Easy Family Dinner Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 4 thin chicken cutlets; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese (for coating); 2 tablespoons olive oil; 2 tablespoons butter; 3 garlic cloves, minced; 1/2 cup chicken broth; 1 cup heavy cream; 1/4 cup grated Parmesan cheese (for sauce); Salt and pepper to taste; Fresh parsley or thyme for garnish

Parmesan Crusted Chicken with Creamy Garlic Sauce – Easy Family Dinner Recipe

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Restaurant-quality chicken with crispy Parmesan crust and velvety garlic cream sauce. Easy recipe ready in 25 minutes.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan-fry, Simmer
Cuisine: Italian-American

Ingredients

Scale

4 thin chicken cutlets
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese (for coating)
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
1/2 cup chicken broth
1 cup heavy cream
1/4 cup grated Parmesan cheese (for sauce)
Salt and pepper to taste
Fresh parsley or thyme for garnish

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Instructions

Season thin chicken cutlets with salt and pepper on both sides.
Set up three shallow dishes: flour in first, beaten eggs in second, and breadcrumbs mixed with 1/2 cup Parmesan in third.
Dredge each cutlet in flour, then eggs, then breadcrumb-Parmesan mixture, pressing to coat well.
Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat until shimmering. Cook chicken 3-4 minutes per side until golden and crispy (internal temp 165°F). Transfer to plate and rest 2-3 minutes.
In same skillet, melt 2 tablespoons butter. Add minced garlic and sauté 30 seconds until fragrant.
Add 1/2 cup chicken broth, scraping pan. Simmer 1 minute, then add 1 cup heavy cream and 1/4 cup Parmesan. Whisk and simmer 3-4 minutes until thickened. Season with salt and pepper.
Return chicken to skillet, spoon sauce over, and garnish with parsley or thyme. Serve immediately.

Notes

Use thin cutlets or pound chicken to 1/2 inch thickness for even cooking. Panko breadcrumbs create extra crispy coating.
Cook over medium heat in a 12-inch skillet to prevent burning the crust. Serve immediately to keep coating crispy.
Store chicken and sauce separately for best texture when reheating. Reheat in oven at 350°F for 10-12 minutes.

Nutrition

Serving Size: 1 chicken cutlet with sauce
Calories: 485 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 31 g
Cholesterol: 195 mg

Find it online: https://www.benefitiany.com/easy-parmesan-crusted-chicken-with-creamy-garlic-sauce/