Description
Juicy chicken breasts coated in a golden Parmesan crust and topped with a rich, creamy garlic sauce. A comforting, restaurant-quality meal that pairs well with pasta, rice, or vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (Italian-style or seasoned)
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
- 2 eggs, beaten
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk (or half-and-half)
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika.
- Dip chicken into beaten eggs, then coat with breadcrumbs mixed with Parmesan.
- Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and internal temp reaches 165°F (74°C). Remove and keep warm.
- In the same skillet, melt butter. Add garlic and sauté for 1 minute.
- Stir in flour and cook briefly, then whisk in milk gradually until smooth and thickened.
- Add Parmesan, salt, and pepper. Stir until creamy.
- Pour sauce over chicken, garnish with parsley, and serve with pasta, rice, or vegetables.
Notes
- Use panko breadcrumbs for extra crunch.
- Bake at 400°F (200°C) for 20–25 minutes as a lighter alternative.
- Half-and-half makes the sauce richer.
- Add red pepper flakes for a spicy kick.
- Store leftovers in fridge up to 3 days; reheat chicken in oven and sauce on stovetop separately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Fry, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 5g
- Sodium: 730mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 160mg
