Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream or full-fat milk
- 1/2 cup grated Parmesan cheese (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry and season with salt, pepper, garlic powder, and paprika.
- Set up a breading station with Parmesan and flour, beaten eggs, and panko breadcrumbs mixed with Parmesan.
- Dredge each chicken breast in flour mixture, then into eggs, and finally coat with breadcrumb mixture.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and cooked through.
- In the same skillet, sauté minced garlic until fragrant, about 30 seconds. Pour in heavy cream, stir, and simmer until thickened, about 3-5 minutes. Stir in Parmesan cheese, season with salt and pepper.
- Return chicken to the skillet, spooning sauce over. Simmer for a couple more minutes. Garnish with parsley and extra Parmesan before serving.
Notes
- For a healthier option, bake the chicken at 375°F (190°C) for 20-25 minutes instead of frying.
- Use freshly grated Parmesan for the best flavor and melt-in-your-mouth texture.
- Add red pepper flakes to the garlic sauce for a spicy kick.
- Pair with mashed potatoes or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying/Sautéing
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 620 kcal Kcal
- Sugar: 3 grams
- Sodium: 850 mg
- Fat: 43 grams
- Saturated Fat: 17 grams
- Unsaturated Fat: 23 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 52 grams
- Cholesterol: 155 mg