Step 1: Start by pounding the chicken breasts to an even thickness. This helps them cook more evenly and keeps them juicy. Once flattened, season both sides with salt and black pepper.
Step 2: You’ll need two shallow dishes. In one, beat the eggs. In the other, mix together the Parmesan cheese and Panko breadcrumbs. This combo gives the chicken that perfectly crisp, cheesy crust.
Step 3: Dip each piece of chicken into the beaten eggs, coating fully. Then press it into the Parmesan-breadcrumb mixture, making sure to coat both sides evenly. Don’t be shy with the coating — it’s what gives the chicken that delicious crunch.
Step 4: Heat the olive oil or butter in a large skillet over medium heat. Add the coated chicken and cook for about 4–5 minutes per side, or until golden brown and cooked through. You may need to work in batches, depending on the size of your pan. Once the chicken is done, transfer it to a plate and set aside while you make the sauce.
Step 5: Using the same skillet you used for the chicken (don’t clean it — those browned bits at the bottom are flavor gold), melt the butter over medium heat. Add the minced garlic and sauté for about one minute, just until it’s soft and fragrant. Keep an eye on it so it doesn’t brown — garlic can go from golden to bitter in seconds.
Step 6: Pour in the heavy cream, stirring gently to combine it with the garlic and any leftover bits in the pan. Bring the mixture to a gentle simmer — not a full boil — and let it cook for a minute or two.
Step 7: Stir in the grated Parmesan cheese and dried parsley. Continue stirring until the cheese is melted and the sauce has thickened slightly, which should take about 3–4 minutes. You’ll see it transform into a smooth, silky texture.
Step 8: Taste the sauce and season with salt and pepper to your liking. Depending on the Parmesan you used, you may not need much salt. Once everything is balanced and creamy, it’s time to bring it all together. Spoon the warm garlic cream sauce over the crispy chicken breasts and get ready to serve.