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Golden brown Parmesan crusted chicken breast topped with creamy garlic sauce and parsley.

Parmesan Crusted Chicken with Creamy Garlic Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved horizontally
  • 0.5 cup all -purpose flour
  • 2 large eggs , beaten
  • 0.5 cup Panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sal t
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • 3 cloves garlic , minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese (for sauce)
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Season chicken cutlets with salt and black pepper.
  2. Organize a dredging station with three shallow containers: flour, beaten eggs, and a combined mixture of Panko, 0.5 cup Parmesan, and garlic powder.
  3. Dredge each chicken cutlet in flour, submerge in egg, then press firmly into the Parmesan-Panko mixture until fully coated.
  4. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
  5. Sear chicken for 5 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit; remove chicken and rest.
  6. Add the remaining 1 tablespoon of butter to the skillet and sauté minced garlic for 60 seconds.
  7. Deglaze the pan with chicken broth and pour in heavy cream; simmer for 4 minutes until the volume is reduced.
  8. Whisk in the remaining 0.5 cup Parmesan cheese until the sauce is emulsified and smooth.
  9. Plate the chicken and ladle the garlic cream sauce over the top, finishing with chopped parsley.