Description
A deliciously crispy Parmesan-crusted chicken breast served with a rich and creamy garlic sauce. This recipe combines the crunch of panko and Parmesan with a dreamy garlic cream sauce, making for an indulgent yet simple dinner that’s sure to impress.
Ingredients
Scale
Chicken and Coating
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Garlic Cream Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3 tbsp unsalted butter
- Additional grated Parmesan cheese, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels to ensure they crisp up nicely during cooking.
- Breading Station Setup: Arrange three shallow dishes: one with seasoned all-purpose flour, one with beaten eggs, and one mixing panko breadcrumbs with freshly grated Parmesan cheese. This setup will help evenly coat the chicken.
- Coat Chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the panko-Parmesan breadcrumb mixture for maximum crispiness.
- Sear Chicken: Heat butter in a skillet over medium heat. Place the coated chicken breasts in the skillet and cook for about 5-6 minutes on each side, until they develop a golden brown crust and are cooked through.
- Make Garlic Cream Sauce: Remove the chicken from the skillet and keep warm. In the same skillet, sauté minced garlic until fragrant, about 1 minute, then stir in heavy cream and let it simmer gently.
- Finish Sauce: Add additional grated Parmesan cheese to the cream mixture, stirring until the cheese melts fully and the sauce is smooth and creamy.
- Serve: Drizzle the creamy garlic Parmesan sauce generously over the crispy chicken breasts. Garnish with freshly chopped parsley and serve immediately.
Notes
- For extra flavor, season the flour with salt, pepper, and any preferred dried herbs such as Italian seasoning.
- Be sure not to overcrowd the skillet when searing to ensure even browning.
- If you want a thicker sauce, simmer the cream longer or add a bit more Parmesan cheese.
- This dish pairs beautifully with roasted vegetables, mashed potatoes, or a light salad.
- Leftover sauce can be refrigerated for up to 2 days and gently reheated.
