Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/2 teaspoon paprika (optional)
- Olive oil for frying
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Flatten chicken breasts between plastic wrap to about 1/2 inch thick. Season with salt, pepper, and paprika.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with Parmesan cheese. Dip each chicken breast into flour, then egg, then coat with breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and crispy, about 3-4 minutes per side. Transfer to baking sheet and bake for an additional 10 minutes.
- While chicken is baking, prepare garlic sauce: Sauté minced garlic in the same skillet until fragrant. Add heavy cream and simmer gently. Stir in Parmesan cheese and butter until smooth. Season with salt and pepper.
- Serve crispy chicken breasts topped with velvety garlic Parmesan sauce. Garnish with chopped parsley and additional Parmesan if desired.
Notes
- Ensure chicken is flattened evenly for consistent cooking.
- For extra crispiness, bake the breaded chicken for an additional 5 minutes.
- Use fresh garlic for a more pungent flavor in the sauce.
- Reheat leftovers gently to maintain crispiness and sauce texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake, Pan-fry
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 580 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 130mg