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The Boat Shed Kitchen

Parmesan Crusted Chicken with Creamy Garlic Sauce

This parmesan crusted chicken with creamy garlic sauce features crispy pan-fried chicken breasts coated in parmesan and panko, finished with a luscious garlic cream sauce and optional spinach. It’s a rich, satisfying dish perfect for weeknights or date nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko bread crumbs
  • 2 teaspoons Italian seasoning
  • 2 large eggs beaten
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup baby spinach optional
  • Salt and pepper to taste

Method
 

  1. Pound chicken to even thickness and season.
  2. Set up egg and panko-parmesan dredging stations.
  3. Coat chicken and cook in oil and butter until golden.
  4. Remove chicken. Add garlic, then cream to skillet; simmer until thickened.
  5. Stir in spinach if using.
  6. Return chicken to coat or drizzle sauce over. Serve hot.
  7. See full steps with tips & photos → https://theboatshedcafe.com/parmesan-crusted-chicken-with-creamy-garlic-sauce/

Notes

  • Panko adds extra crispiness—don’t substitute with regular breadcrumbs unless needed.
  • Let the chicken rest for a couple of minutes after cooking to retain juices.
  • For a lighter option, you can use half-and-half instead of heavy cream (sauce will be thinner).