Description
Crispy Parmesan-crusted chicken breasts topped with a rich, creamy garlic sauce. This dish is quick, flavorful, and perfect for both weeknight dinners and special occasions.
Ingredients
- 2–4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs (optional, for dredging)
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional, like panko)
- 1 tsp garlic powder
- 1 tsp onion powder or Italian seasoning
- Salt and black pepper to taste
- 2–4 tbsp butter and/or olive oil for cooking
- 1 cup heavy cream
- 3 cloves fresh garlic, minced
- 1/4 cup chicken broth or dry white wine (optional, for deglazing)
Instructions
- Flatten the chicken breasts to an even thickness (about ½–1″).
- Season chicken with salt, pepper, garlic powder, and onion powder or Italian seasoning.
- Prepare three bowls: one with flour, one with beaten eggs (if using), and one with Parmesan, breadcrumbs (if using), and seasonings.
- Dredge chicken: flour → egg → Parmesan mixture, pressing gently.
- Heat butter or oil in a skillet over medium heat. Cook chicken 4–7 minutes per side until golden and fully cooked. Remove and keep warm.
- In the same skillet, melt more butter and sauté garlic for 1 minute. Deglaze with broth or wine if using.
- Add heavy cream and more Parmesan if desired. Simmer until sauce thickens slightly. Season with salt and pepper.
- Return chicken to pan, spoon sauce over, and heat for 1 minute before serving.
Notes
- Use red pepper flakes for a spicy kick.
- Skip breadcrumbs for a keto version.
- Fresh herbs can enhance flavor.
- Other proteins like turkey.
- For a lighter sauce, use half-and-half instead of cream.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 155mg
