Description
Crispy, golden chicken crust meets a silky garlic cream sauce — an indulgent combo that feels restaurant-worthy but comes together on a weeknight.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour (plus 2 tablespoons for the sauce)
- 2 large eggs
- 2 tablespoons water
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese (for the coating)
- 1 teaspoon dried Italian seasoning
- 4 tablespoons olive oil (for searing)
- 4 tablespoons unsalted butter (for sauce)
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for the sauce)
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Pat chicken breasts dry and season both sides with salt and pepper.
- Set up a dredging station: plate 1 — flour seasoned with a pinch of salt and pepper; plate 2 — whisk eggs with 2 tablespoons water; plate 3 — mix Panko, 1 cup Parmesan, and Italian seasoning.
- Dredge each breast in flour, shake off excess, dip in egg, then press into the Panko mixture so the coating adheres evenly.
- Heat 4 tablespoons olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken and sear until golden, about 3–4 minutes per side.
- Transfer the skillet to the preheated oven and bake 20–25 minutes, or until an instant-read thermometer reaches 165°F (74°C) at the thickest part. Remove and let rest 5 minutes.
- While the chicken bakes, make the garlic cream sauce: melt 4 tablespoons butter in a saucepan over medium heat. Add minced garlic and cook 1 minute until fragrant (don’t brown).
- Stir in 2 tablespoons flour and cook for about 1 minute. Gradually whisk in 1 cup chicken broth and 1 cup heavy cream. Continue whisking until smooth and thickened, 5–7 minutes.
- Remove from heat and stir in 1/2 cup Parmesan until melted. Taste and season with salt and pepper as needed.
- Plate the rested chicken and spoon the garlic cream sauce over each breast. Garnish with chopped parsley and serve immediately.
Notes
For gluten-free: use GF flour and GF Panko. For a lighter option, swap half-and-half for heavy cream but expect a thinner sauce.