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Crispy Parmesan Chicken With Creamy Garlic Sauce

Crispy parmesan chicken cutlets get a golden flour-Parmesan crust in the air fryer, then they’re finished with a creamy garlic sauce. The ivory sauce simmers with chicken broth and heavy cream, thickening with Parmesan and wilting chopped spinach for a savory, tangy bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 chicken breasts Butterflied into thin cutlets.
all-purpose flour
  • 0.5 cup all-purpose flour
grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese For the crust.
  • 0.5 cup grated Parmesan cheese For the sauce.
garlic powder
  • 1 tsp garlic powder For seasoning the chicken.
  • 0.25 tsp garlic powder For the sauce.
salt and pepper
  • 0.25 tsp salt and pepper To taste.
heavy cream
  • 1 cup heavy cream
chicken broth
  • 0.5 cup chicken broth
butter
  • 2 tbsp butter
lemon pepper
  • 0.25 tsp lemon pepper
chopped fresh spinach
  • 1 cup chopped fresh spinach
chopped parsley
  • 1 tbsp chopped parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prepare chicken cutlets
  1. Butterfly the chicken breasts by cutting in half horizontally to create thin cutlets. Keep the cutlets even so they cook crisp and golden throughout.
  2. Season the chicken with salt, pepper, and garlic powder, then coat in the flour and Parmesan mixture, shaking off any excess. Aim for a thin, even crust so it crisps in the air fryer.
Air-fry the chicken
  1. Air fry the chicken at 375°F for about 6 minutes per side, until golden and crispy. Pause halfway to ensure both sides brown evenly.
Make the creamy garlic sauce
  1. In a saucepan, melt the butter, add the heavy cream, chicken broth, garlic powder, and lemon pepper, and bring to a low boil. Watch for small bubbles around the edges before thickening.
  2. Stir in the Parmesan and simmer for about 10 minutes until the sauce thickens; keep the heat low to prevent grainy cheese. You’ll see the sauce turn glossy and coat the back of a spoon.
  3. Fold in the chopped spinach until wilted. Cook just until bright green and tender, about 1–2 minutes.
Serve
  1. Pour the creamy garlic sauce over the crispy chicken or add the chicken back into the sauce, then garnish with parsley before serving. Serve immediately to keep the crust crisp.

Notes

Pro tip: keep the chicken cutlets thin and even for faster air-frying and better crunch. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in the microwave or on a low skillet so the sauce doesn’t break. Freezing isn’t recommended because the creamy Parmesan sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream, simmering a minute or two longer until thick enough.