Description

Parmesan Crusted Chicken with Creamy Garlic Sauce combines a crispy exterior with a rich, velvety sauce, making it a perfect balance of textures and flavors.

Ingredients

4 boneless, skinless chicken breasts

1 cup grated Parmesan cheese

1 cup panko breadcrumbs

2 teaspoons garlic powder

1 teaspoon dried Italian herbs

Salt and pepper to taste

2 large eggs

2 tablespoons olive oil

3 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/4 cup grated Parmesan cheese (for sauce)

Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 400°F (200°C).
In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
In another bowl, whisk the eggs until smooth.
Dip each chicken breast into the egg mixture, then dredge it thoroughly in the Parmesan breadcrumb mixture, pressing gently to ensure the coating sticks.
Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and keep warm.
In the same skillet, reduce the heat to medium, add the butter and garlic, and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan.
Let the sauce simmer for 4-5 minutes, stirring occasionally, until it thickens slightly. Stir in the Parmesan cheese until melted and smooth.
Season the sauce with salt and pepper to taste.
Pour the creamy garlic sauce over the chicken breasts and garnish with fresh parsley before serving.

Notes

Gluten-Free Option: Use gluten-free panko breadcrumbs.

Herb Variation: Add fresh thyme or rosemary to the breadcrumb mixture.

Spicy Kick: Add a pinch of red pepper flakes to the garlic sauce for heat.

Vegetarian Option: Swap the chicken for crispy baked eggplant slices.

Store leftover chicken in an airtight container for up to 3 days.

Reheat by warming the chicken in a skillet over low heat, adding extra garlic sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Pan-frying
Cuisine: American, Italian

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 540
Sugar: 2g
Sodium: 870mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 9g
Fiber: 1g
Protein: 43g
Cholesterol: 145mg