Description
Enjoy crispy, golden-brown Parmesan chicken breasts paired with a rich and creamy garlic sauce. This easy-to-make dish combines a crunchy panko-Parmesan crust with a dreamy garlic cream sauce, perfect for a comforting weeknight dinner or a special meal to impress guests.
Ingredients
Scale
Chicken and Breading
- 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 (about 1/4 cup) for sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry using paper towels to ensure the coating sticks well.
- Set Up Breading Station: Arrange three shallow dishes: one with seasoned all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and freshly grated Parmesan cheese.
- Bread the Chicken: Coat each chicken breast first in the flour, then dip into the beaten eggs, and finally coat thoroughly with the panko-Parmesan breadcrumb mixture, pressing gently to adhere.
- Sear the Chicken: Heat unsalted butter in a skillet over medium heat. Add the breaded chicken breasts and sear each side for 5-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare Garlic Cream Sauce: In the same skillet, sauté the minced garlic until fragrant but not browned, about 1 minute. Stir in the heavy cream and bring to a gentle simmer.
- Finish Sauce and Serve: Add additional grated Parmesan cheese to the sauce, stirring frequently until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste if needed. Drizzle the creamy garlic sauce over the crispy Parmesan chicken breasts and garnish with fresh chopped parsley before serving.
Notes
- For extra crispiness, use fresh panko breadcrumbs and press them firmly onto the chicken.
- To ensure even cooking, pound the chicken breasts to an even thickness before breading.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- If preferred, finish the seared chicken breasts in the oven at 400°F for 5-7 minutes to ensure they are fully cooked through.
- Serve with a side of steamed vegetables or a fresh salad to complete the meal.
