Description
Golden, crispy chicken breasts coated in a crunchy Parmesan crust, topped with a rich and silky creamy garlic sauce — the perfect comforting weeknight meal with Italian bistro vibes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (Panko preferred)
- 2 eggs, beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or butter for frying
- 2 tablespoons butter (for sauce)
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (for sauce)
- ½ teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Pound chicken breasts to even thickness and season both sides with salt and black pepper.
- Set up two shallow dishes: beat eggs in one; mix Parmesan cheese and Panko breadcrumbs in the other.
- Dip each chicken breast in beaten eggs, then coat evenly with Parmesan-breadcrumb mixture.
- Heat olive oil or butter in a large skillet over medium heat; fry chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, melt butter over medium heat; sauté minced garlic for about 1 minute until fragrant, avoiding browning.
- Pour in heavy cream, stir gently, and bring to a gentle simmer for 1–2 minutes.
- Stir in grated Parmesan cheese and dried parsley; cook 3–4 minutes until sauce thickens and becomes silky.
- Season sauce with salt and pepper to taste.
- Spoon creamy garlic sauce over the crispy chicken breasts and serve.
Notes
Press breadcrumb-Parmesan coating firmly onto chicken and let rest 5–10 minutes before frying to keep crust intact. Reheat gently with a splash of cream to loosen sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 160mg