Description

Crispy parmesan and panko crusted chicken breasts topped with a velvety garlic cream sauce. A perfect balance of gourmet flavor and weeknight ease, this dish is both comforting and elegant.

Ingredients

4 boneless chicken breasts

1 cup grated parmesan cheese

1 cup panko breadcrumbs

3 cloves garlic, minced

1 cup heavy cream

2 tablespoons butter

Fresh parsley, chopped

2 eggs, beaten

1/2 cup all-purpose flour

Salt and pepper, to taste

Oil for frying

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Instructions

Pound chicken breasts to 1/2-inch thickness and season with salt and pepper.
Set up breading station: flour in one dish, beaten eggs in another, parmesan-panko mixture in a third.
Dredge each chicken breast in flour, then egg, then parmesan-panko mix, pressing coating to adhere.
Heat oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through to 165°F. Remove and set aside.
In the same skillet, melt butter and sauté garlic for 30 seconds. Add heavy cream, simmer 3–4 minutes until slightly thickened.
Return chicken to skillet briefly to coat in sauce. Garnish with parsley and serve.

Notes

Use boneless chicken thighs for extra juiciness; adjust cooking time to 6–7 minutes per side.
For a lighter version, bake at 400°F for 20–25 minutes instead of frying.
Add white wine or red pepper flakes to the sauce for extra depth.
Gluten-free breadcrumbs and flour work well for a GF version.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Pan-Fry
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 520
Sugar: 1g
Sodium: 780mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 41g
Cholesterol: 180mg