Description
Crispy, golden-brown chicken with a lusciously silky garlic cream sauce—comfort food elevated and perfect for dinner parties.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½–2 lb total)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour (plus 2 tablespoons reserved for the sauce)
- 2 large eggs
- 2 tablespoons water
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese (for 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 sauce)
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Pat chicken dry and season both sides generously with salt and pepper.
- Set up dredging stations: Plate 1 — seasoned flour. Plate 2 — eggs beaten with 2 tablespoons water. Plate 3 — mix Panko, 1 cup grated Parmesan, and Italian seasoning.
- Coat the chicken: Dredge each breast in flour, tapping off excess. Dip in the egg wash, then press into the Panko-Parmesan mix.
- Sear the chicken: Heat a large oven-safe skillet over medium-high heat and add 4 tablespoons olive oil. Sear the chicken 3–4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake 20–25 minutes, until an instant-read thermometer reads 165°F (74°C) at the thickest point. Let the chicken rest for 5 minutes.
- Make the garlic cream sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Sprinkle in 2 tablespoons flour and cook, stirring, about 1 minute to form a light roux.
- Gradually whisk in chicken broth and heavy cream. Whisk until smooth and it thickens, about 5–7 minutes.
- Remove from heat and stir in 1/2 cup Parmesan until melted. Taste and adjust with salt and pepper.
- Plate the chicken and spoon sauce generously over the top. Garnish with chopped parsley and serve immediately.
Notes
Try serving this dish over buttered egg noodles or creamy mashed potatoes to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian