This dish features golden, parmesan-crusted chicken breasts enveloped in a luscious garlic cream sauce. The crispy exterior, achieved through a panko and Parmesan coating, contrasts beautifully with the rich, velvety sauce, creating a comforting and indulgent meal. A hint of lemon juice and fresh parsley adds brightness, balancing the richness of the dish.
4 boneless, skinless chicken breasts
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 large eggs, beaten
1½ cups panko breadcrumbs
1 cup grated Parmesan cheese
¼ cup olive oil (for frying)
2 tablespoons unsalted butter
6 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
1 tablespoon fresh parsley, chopped
Juice of ½ lemon
Prepare the Chicken:
Preheat the oven to 400°F (200°C).
Place chicken breasts between two sheets of plastic wrap or in a resealable bag.
Pound them to an even thickness of about ½ inch using a meat mallet.
Season both sides with salt and pepper.
Set Up Breading Station:
In one shallow dish, combine flour, garlic powder, onion powder, salt, and pepper.
In a second dish, beat the eggs.
In a third dish, mix panko breadcrumbs and grated Parmesan cheese.
Bread the Chicken:
Dredge each chicken breast in the flour mixture, ensuring an even coat.
Dip into the beaten eggs, allowing excess to drip off.
Press into the panko-Parmesan mixture, coating thoroughly.
Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat.
Add chicken breasts and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Transfer to a paper towel-lined plate to drain excess oil.
Prepare the Garlic Cream Sauce:
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté for 1-2 minutes until fragrant.
Pour in heavy cream and chicken broth, stirring to combine.
Season with salt, pepper, and red pepper flakes (if using).
Simmer for 5-7 minutes until the sauce thickens slightly.
Finish the Dish:
Stir in fresh parsley and lemon juice into the sauce.
Return chicken breasts to the skillet, spooning sauce over them.
Simmer for an additional 2-3 minutes to heat through.
Calories: Approximately 450 kcal
Protein: 35g
Carbohydrates: 15g
Fat: 25g
Sodium: Varies based on added salt and broth
Fiber: Varies based on ingredients