Description
A restaurant-quality dish featuring crisp Parmesan crusted chicken served with a creamy garlic sauce that is perfect for weeknight dinners and casual gatherings.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 to 1.25 lb total)
- 1 cup grated Parmesan cheese (preferably freshly grated)
- 1 cup plain breadcrumbs (or panko for extra crunch)
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (or a neutral oil with a high smoke point)
- 2 cloves garlic, minced (more if you love garlic)
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and position a rack in the center.
- In a shallow bowl, combine the grated Parmesan and breadcrumbs. In another bowl, beat the eggs and place flour on a plate seasoned with salt and pepper.
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Dredge each breast lightly in flour, shake off excess, dip into beaten eggs, then press into the Parmesan-breadcrumb mixture until well coated. Set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken and brown for 3–4 minutes per side until golden. Transfer to a baking dish.
- Bake chicken for 15–20 minutes or until an internal temperature of 165°F (74°C) is reached.
- While chicken bakes, return the skillet to medium heat, add minced garlic and sauté until fragrant.
- Pour in heavy cream and add Italian seasoning, simmer until sauce thickens slightly, about 4–6 minutes. Season with salt and pepper as needed.
- Plate the chicken, spoon sauce over each breast, and garnish with chopped parsley. Serve immediately.
Notes
For gluten-free version, use almond flour and gluten-free breadcrumbs. For a lighter sauce, substitute half-and-half for heavy cream.