Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
For the creamy garlic sauce:
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Prepare the Coatings: Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
- Bread the Chicken: Dip each chicken breast into the flour, shaking off excess. Next, into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently.
- Cook the Chicken: Heat oil in a skillet over medium-high heat. Add breaded chicken breasts and cook about 4-5 minutes per side until golden brown and cooked through. For extra crispiness, use an air fryer.
- Make the Garlic Sauce: Sauté minced garlic in olive oil until fragrant. Pour in heavy cream, add Parmesan, salt, and pepper. Simmer until the sauce thickens, about 5 minutes.
- Combine & Serve: Place crispy chicken on a serving platter, spoon garlic cream sauce over, and garnish with parsley. Serve with sides like fresh salad or roasted vegetables.
Notes
- Ensure the chicken is pounded evenly for even cooking.
- Use freshly grated Parmesan for the best flavor.
- For a healthier version, bake or air fry instead of pan-frying.
- Garnish with chopped fresh parsley or basil for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-fried and stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 125 mg