Description
A delightful combination of crispy chicken and rich garlic cream sauce, perfect for weeknight dinners and casual gatherings.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour (plus 2 tablespoons for the sauce)
- 2 large eggs
- 2 tablespoons water
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese (for the coating)
- 1 teaspoon dried Italian seasoning
- 4 tablespoons olive oil (for searing)
- 4 tablespoons unsalted butter (for sauce)
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for the sauce)
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and season with salt and pepper.
- Set up a dredging station: plate 1 with flour, plate 2 with whisked eggs and water, and plate 3 with Panko, Parmesan, and Italian seasoning.
- Dredge each breast in flour, dip in egg, then coat with the Panko mixture.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 20–25 minutes until cooked through (internal temp reaches 165°F).
- While chicken bakes, melt butter in a saucepan. Cook garlic until fragrant, then add flour and stir for about a minute.
- Gradually whisk in chicken broth and heavy cream. Continue whisking until smooth and thickened (about 5–7 minutes).
- Stir in 1/2 cup Parmesan until melted and season with salt and pepper.
- Plate the chicken, spoon the garlic cream sauce over it, and garnish with parsley.
Notes
For a lighter crust, use half-Panko and half-fine breadcrumbs. Dairy sauces should be reheated gently over low heat to prevent separation.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian