Ingredients

2 large boneless skinless chicken breasts, cut in half lengthwise

½ cup grated Parmesan cheese

½ cup panko breadcrumbs

1 teaspoon garlic powder

½ teaspoon paprika

Salt to taste

Black pepper to taste

1 egg

2 tablespoons milk

2 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced

1 cup heavy cream

½ cup chicken broth

¼ cup grated Parmesan cheese (for sauce)

1 tablespoon chopped parsley (optional garnish)

Instructions

Step 1: Pound the chicken breasts to an even thickness to ensure they cook evenly.

Step 2: In a bowl, whisk together the egg and milk until well combined.

Step 3: In another bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.

Step 4: Dip each piece of chicken into the egg mixture, then coat thoroughly with the Parmesan breadcrumb mixture.

Step 5: Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 to 6 minutes on each side, or until golden brown and fully cooked through.

Step 6: Remove the chicken from the skillet and set it aside on a plate.

Step 7: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 8: Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.

Step 9: Stir in the grated Parmesan cheese until the sauce is smooth and melted.

Step 10: Return the chicken to the skillet and spoon the creamy garlic sauce over the top. Cook for another 1 to 2 minutes until heated through.

Step 11: Garnish with chopped parsley if desired, then serve hot.

Tips & Variations

Use freshly grated Parmesan cheese for the best flavor and texture in both the crust and sauce.

For extra crispiness, toast the panko breadcrumbs lightly before mixing with the Parmesan.

Try adding a pinch of red pepper flakes to the sauce for a subtle kick.

Serve with steamed vegetables or over pasta for a complete meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well in this recipe. Adjust cooking time as needed until the chicken reaches an internal temperature of 165°F (74°C).

Is there a dairy-free alternative for the creamy sauce?

You can substitute the heavy cream with coconut cream and use a dairy-free Parmesan cheese substitute, but the flavor and texture will differ slightly from the original.