Description
A comforting and simple family dinner featuring crunchy, cheesy-crusted chicken breast served with a silky garlic-Parmesan sauce.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups grated Parmesan cheese
- 1 cup breadcrumbs (use panko for extra crunch)
- 2 teaspoons dried Italian seasoning
- 4 tablespoons olive oil or neutral oil for frying
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 1/2 cup grated Parmesan (for the sauce)
- Fresh parsley, chopped, for garnish
Instructions
- Prep the chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Pound slightly to even thickness if needed so they cook evenly.
- Set up dredging stations: In three shallow bowls, place flour; beaten eggs; and a mix of 1 1/2 cups Parmesan, breadcrumbs, and Italian seasoning.
- Coat the chicken: Dredge each breast in flour, dip in egg, then press into the Parmesan-breadcrumb mix until well coated.
- Pan-fry: Heat oil and 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook 4–5 minutes per side, until crust is golden and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Make the sauce: In the same skillet, add remaining butter and sauté garlic until fragrant (about 30 seconds). Pour in chicken stock and let reduce by half. Stir in heavy cream and 1/2 cup Parmesan, whisking until smooth. Simmer until the sauce thickens to coat a spoon.
- Combine and serve: Return chicken to the skillet and spoon sauce over each piece to coat. Garnish with chopped parsley and serve with roasted vegetables or a cozy bowl of mashed potatoes.
Notes
Use room-temperature chicken for even cooking and juiciness. For extra crunch, consider using panko breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian