Parmesan Crusted Chicken Breasts with Garlic Cream Sauce
Crispy panko and Parmesan crusted chicken breasts seared in olive oil, finished in the oven, and topped with a quick garlic cream sauce.
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each, pounded to 1/2 inch
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- ¼ cup olive oil for pan frying
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ tsp Italian seasoning
- fresh parsley chopped, for garnish
Instructions
Cooking
- Heat the oven to 400 degrees F and line a baking sheet with parchment paper. Pound the chicken breasts to an even thickness of about 1/2 inch and pat them dry.
- Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko mixed with Parmesan, garlic powder, salt, black pepper, and cayenne in the third.
- Dredge each chicken breast in flour, dip it in the egg, then press it firmly into the crumb mixture on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side until deep golden, working in batches if needed.
- Move the chicken to the baking sheet and bake for 10 to 15 minutes, until the thickest part reaches 165 degrees F.
- Pour most of the oil out of the skillet and melt the butter over medium heat. Add the garlic and cook for 1 to 2 minutes until fragrant.
- Pour in the heavy cream, add the Italian seasoning, and simmer for 3 to 5 minutes until the sauce thickens.
- Spoon the garlic cream sauce over the chicken and garnish with fresh parsley.
Notes
Pound the chicken to an even thickness so it cooks evenly. Store the chicken and sauce separately in the refrigerator for up to 3 days and reheat the chicken in the oven. Nutrition is an estimate.