Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Carefully pound the chicken breasts to an even thickness of about 1/2 inch. Season with salt, pepper, garlic powder, and paprika.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese and panko breadcrumbs. Dredge each chicken in flour, then in egg, and finally coat with the Parmesan-panko mixture.
- Heat oil in a large skillet over medium-high heat. Cook the breaded chicken for 4-5 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
- In the same skillet, reduce heat to medium. Sauté minced garlic until fragrant, about 30 seconds. Add heavy cream and butter, stirring to combine. Simmer for 3-4 minutes until the sauce slightly thickens. Season with salt and pepper.
- Return the chicken to the skillet, spoon sauce over, and sprinkle with extra Parmesan. Garnish with fresh parsley before serving.
Notes
- Ensure the oil is hot before adding the chicken for a crispy crust.
- Avoid overcrowding the pan; cook in batches if necessary.
- For extra cheesy flavor, sprinkle additional Parmesan cheese on top before serving.
- Use fresh garlic for a more vibrant flavor compared to pre-minced garlic.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Frying, Simmering
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 620 kcal Kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 55 g
- Cholesterol: 165 mg