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Parmesan Crusted Chicken with Garlic Cream Sauce

Two pieces of crispy Parmesan Crusted Chicken topped with savory garlic cream sauce and fresh parsley.
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Make restaurant-quality Parmesan crusted chicken breasts finished with a rich, homemade garlic cream sauce. This recipe delivers a crispy exterior and a tender interior.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus 1/4 cup for sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Prepare the chicken: Pound each chicken breast to an even 1/2-inch thickness. Set up a breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine panko breadcrumbs, 1/2 cup Parmesan cheese, Italian seasoning, salt, and pepper.
  2. Dredge each chicken breast first in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Press firmly into the breadcrumb mixture to coat both sides completely.
  3. Heat olive oil and butter in a large skillet over medium-high heat. When the butter foams, carefully place the chicken in the skillet, ensuring not to overcrowd the pan (work in batches if necessary).
  4. Cook the chicken for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove the cooked chicken to a plate and keep warm.
  5. Make the sauce: Reduce the heat to medium-low. Add minced garlic to the same skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth reduce slightly for 1 minute.
  7. Stir in the heavy cream and the remaining 1/4 cup of Parmesan cheese. Simmer gently, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Season with additional salt and pepper to taste.
  8. Return the chicken to the skillet and spoon the garlic cream sauce over the top, or serve the sauce alongside the chicken. Garnish with fresh parsley before serving.

Notes

  • For the crispiest crust, press the breading mixture onto the chicken firmly.
  • To prevent the crust from becoming soggy, do not add the sauce until the chicken is fully cooked and removed from the heat.
  • Serve this dish over cooked linguine or with roasted asparagus.

Nutrition

Find it online: https://savorsensations.com/parmesan-crusted-chicken-with-garlic-cream-sauce/