Description
This Parmesan Crusted Chicken with Creamy Garlic Sauce features tender chicken breasts with a crispy Parmesan and breadcrumb crust, topped with a rich, velvety garlic cream sauce. It's a comforting, restaurant-quality dish that's easy to make at home.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup Panko bread crumbs
- 2 eggs, beaten
- Salt and pepper, to taste
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons olive oil
Instructions
- Pound the chicken breasts to an even thickness.
- Season the chicken with salt and pepper.
- Dip each chicken breast into the beaten eggs.
- Coat with a mixture of Parmesan cheese and breadcrumbs, pressing lightly to adhere.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken until golden brown and cooked through, then remove and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Add chicken broth and heavy cream, stirring until the sauce thickens.
- Return chicken to the skillet and spoon sauce over it. Simmer for a few minutes.
- Serve hot with extra sauce drizzled over the chicken.
Notes
- Use Panko breadcrumbs for extra crunch.
- Swap heavy cream with half-and-half for a lighter version.
- Add red pepper flakes for a spicy kick or chopped parsley for freshness.
- Can be made gluten-free with gluten-free breadcrumbs.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 170mg
