Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Pound the chicken breasts to an even thickness and season with salt, pepper, and garlic powder.
- Set up a breading station with bowls containing flour, beaten eggs, and a mixture of panko breadcrumbs with Parmesan cheese.
- DIP each chicken breast into the flour, then egg, and coat thoroughly with the breadcrumb-Parmesan mixture.
- HEAT olive oil in a skillet over medium heat. Cook the breaded chicken until golden and crispy, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, sauté minced garlic until fragrant. Add chicken broth and heavy cream; stir and simmer until thickened. Season with salt and pepper.
- RETURN cooked chicken to the skillet, spoon sauce over the top, garnish with parsley, and serve hot with pasta, rice, or vegetables.
Notes
- Ensure chicken is pounded evenly for uniform cooking.
- Use fresh garlic for maximum flavor.
- Reheat leftovers gently to maintain crispy texture and velvety sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Sautéing
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg