Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon butter
- Chopped fresh parsley for garnish
Feel free to substitute breadcrumbs with panko for extra crunch or use half-and-half instead of heavy cream if you prefer a lighter sauce. Cooking is all about adapting to what you have on hand, just like my mom did when she whipped up magic from pantry staples.
Instructions
- Preheat your oven to 375°F (190°C).
- Place the flour in a shallow dish, beat the eggs in a second dish, and mix the Parmesan cheese and breadcrumbs in a third dish.
- Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in egg, and coat thoroughly with the Parmesan-breadcrumb mixture.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
- Transfer the chicken to a baking dish and place in the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through.
- Meanwhile, in the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
- Once the chicken is done, serve it drizzled with the rich garlic sauce and garnished with fresh parsley.
Pro tip: Keep an eye on the garlic when sautéing; you want it golden, not burnt. This trick comes straight from watching my dad cook, where timing was everything!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crispy Parmesan Chicken with a Rich Garlic Sauce, recipe, cooking, food
