Description
A crispy, golden chicken dish topped with a rich and velvety garlic Parmesan sauce, perfect for both weeknight dinners and special occasions.
Ingredients
4 boneless, skinless chicken breasts (about 6–7 ounces each)
1 cup freshly grated Parmesan cheese
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning
½ teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 large eggs
2 tablespoons milk
3 tablespoons olive oil
For the Creamy Garlic Sauce:
2 tablespoons unsalted butter
5 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat oven to 375°F (190°C).
Pat chicken dry and pound to even ½-inch thickness if needed.
In one bowl, whisk eggs and milk.
In another bowl, combine Parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
Dip chicken into egg mixture, then coat thoroughly in Parmesan mixture. Let rest 5–10 minutes.
Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden.
Transfer to oven and bake 8–10 minutes until internal temperature reaches 165°F.
For the sauce, melt butter in skillet. Add garlic and sauté 1 minute.
Whisk in flour and cook 1 minute.
Gradually whisk in chicken broth and heavy cream. Simmer 3–5 minutes until thickened.
Stir in Parmesan, salt, and pepper. Simmer until smooth.
Serve chicken topped with creamy garlic sauce and garnish with parsley if desired.
Notes
For extra crispiness, broil the chicken for 1–2 minutes before serving. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to maintain texture. Adjust sauce consistency with additional broth or cream if needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes