Broke Gourmet: Parmesan Crusted Chicken with Creamy Garlic Sauce

Published 1:30 am Thursday, July 30, 2026

Every time I go to a restaurant, I find myself looking at the menu and thinking, “There’s no way I’m paying almost thirty bucks for one plate of chicken.” Don’t get me wrong, it usually looks great, but I always end up wondering if I could make something just as good at home for a lot less.

That’s exactly what inspired this week’s recipe.

This Parmesan crusted chicken has a crispy, golden crust that’s topped with a rich, creamy garlic sauce. Add homemade garlic mashed potatoes and garlic butter green beans, and you’ve got a meal that looks like it came from a nice restaurant without spending restaurant money.

The best part is that it serves four people for about $5.38 per serving. That’s exactly what Broke Gourmet is all about. Good food doesn’t have to be complicated or expensive.

Parmesan Crusted Chicken with Creamy Garlic Sauce

Serves 4

Ingredients

Chicken

2 large boneless, skinless chicken breasts, butterflied into 4 cutlets

½ cup all-purpose flour

2 eggs, beaten

1 cup panko breadcrumbs

1 cup finely grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons butter

Creamy Garlic Sauce

3 tablespoons butter

6 cloves garlic, minced

2 tablespoons all-purpose flour

½ cup chicken broth

1½ cups heavy cream

½ cup freshly grated Parmesan cheese

Salt and pepper, to taste

1 tablespoon chopped fresh parsley

Garlic Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled and cubed

4 tablespoons butter

4 cloves garlic, minced

¾ cup half-and-half

Salt and pepper, to taste

Garlic Butter Green Beans

1 pound fresh green beans, trimmed

2 tablespoons butter

2 cloves garlic, minced

Salt and pepper, to taste

Directions

Heat your oven to 375 degrees.

Butterfly each chicken breast into two cutlets and season both sides with salt and pepper.

Set up three shallow dishes. Put the flour in the first, the beaten eggs in the second, and mix the panko, Parmesan, garlic powder, onion powder and Italian seasoning in the third.

Coat each piece of chicken in the flour, then the egg, and finally press it firmly into the Parmesan breadcrumb mixture. Let the chicken rest for about 10 to 15 minutes before cooking.

Heat the olive oil and butter in a large skillet over medium heat. Cook the chicken for about 4 to 5 minutes per side until it’s nicely browned. Transfer it to a parchment-lined baking sheet and finish it in the oven for 8 to 10 minutes, or until it reaches an internal temperature of 165 degrees.

While the chicken is cooking, boil the potatoes in salted water until they’re fork tender. Melt the butter in a small pan and cook the garlic for about 30 seconds. Drain the potatoes and mash them with the garlic butter and the half-and-half. Season with salt and pepper.

Bring another pot of salted water to a boil and blanch the green beans for about 3½ minutes. Move them to an ice bath to stop the cooking. Just before serving, sauté them in butter and garlic for a couple of minutes and season with salt and pepper.

For the sauce, melt the butter over medium-low heat. Add the garlic and cook just until fragrant. Whisk in the flour and cook for about a minute. Slowly whisk in the chicken broth, then the heavy cream. Let the sauce gently simmer until it starts to thicken before stirring in the Parmesan. Season with salt and pepper and finish with the chopped parsley.

Slice the chicken, spoon the creamy garlic sauce over the top and serve with the garlic mashed potatoes and green beans.

Tip: Let the breaded chicken rest for about 10 minutes before it goes into the pan. It gives the coating time to stick to the chicken, which helps keep that crispy Parmesan crust where it belongs.

If you’d like to watch me make this recipe step by step, you can find the full video on my YouTube channel, Broke Gourmet.

Roy Mosby is a Marysville resident and the creator of the YouTube channel Broke Gourmet, where he creates easy, budget-friendly recipes that anyone can make at home.