Description
This crispy parmesan-crusted chicken is pan-fried to golden perfection, then smothered in a rich garlic cream sauce. A weeknight dinner that tastes like a restaurant favorite.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup grated Parmesan cheese
3/4 cup panko breadcrumbs
1 teaspoon dried Italian herbs
Salt and black pepper, to taste
2 tablespoons olive oil (for frying)
For the Garlic Cream Sauce:
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Instructions
Pound chicken breasts to even thickness if needed. Season both sides with salt and pepper.
Set up a dredging station: one bowl with flour, one with beaten eggs, one with Parmesan, panko, and Italian herbs mixed together.
Dredge each chicken breast in flour, then eggs, then press into Parmesan-panko mixture.
Heat olive oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side, until golden and cooked through. Transfer to a plate.
In the same skillet, melt butter. Sauté garlic for 1–2 minutes until fragrant.
Stir in cream, Parmesan, salt, and pepper. Simmer 3–4 minutes until sauce thickens slightly.
Return chicken to the skillet and spoon sauce over the top. Simmer 1–2 minutes more.
Garnish with parsley and serve hot.
Notes
Low-carb option: Use almond flour and crushed pork rinds in place of flour and panko.
Add lemon: A splash of lemon juice brightens the sauce beautifully.
Add herbs: Fresh thyme or basil enhances the flavor.
Spicy version: Add crushed red pepper flakes for heat.
Bake instead of fry: Bake at 400°F for 20–25 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Pan-Fried
- Cuisine: American, Italian-Inspired
