Description
This Parmesan-crusted chicken features a crunchy, cheesy exterior and is topped with a rich garlic cream sauce for an indulgent weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1–1.25 lb total)
- 1 cup freshly grated Parmesan cheese (preferably)
- 1 cup plain breadcrumbs (panko for extra crunch)
- 2 large eggs, beaten
- 1/4 cup all-purpose flour, seasoned with salt and pepper
- Salt and freshly ground black pepper
- 2 tablespoons olive oil (or neutral high-smoke-point oil)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and position a rack in the center.
- Set up a three-station breading line: seasoned flour on a plate, beaten eggs in a shallow bowl, and a mixture of grated Parmesan and breadcrumbs in a third shallow bowl.
- Pat the chicken dry and season both sides with salt and pepper.
- Dredge each breast in flour, dip into the eggs, then press into the Parmesan-breadcrumb mixture until well coated.
- Heat oil in a large skillet over medium heat. Brown the chicken for 3–4 minutes per side.
- Transfer seared breasts to a baking dish and bake for 15–20 minutes, or until an instant-read thermometer reads 165°F (74°C).
- In the skillet, sauté garlic until fragrant, then pour in heavy cream and stir in Italian seasoning. Simmer until the sauce thickens slightly.
- Plate the chicken, spoon the garlic cream sauce over each breast, and garnish with parsley. Serve immediately.
Notes
Use freshly grated Parm for better texture. Sauce can be reheated gently if made ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American