Ingredients:
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, beaten
2 tablespoons olive oil
For the Creamy Garlic Sauce:
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prep the Chicken
Pound the chicken breasts to an even thickness. In a shallow bowl, mix Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper. In a separate bowl, beat the eggs.
Bread the Chicken
Dip each chicken breast in the beaten eggs, then coat thoroughly in the Parmesan mixture. Press gently to help the coating stick.
Cook the Chicken
Heat olive oil in a skillet over medium heat. Cook the chicken for 5 to 6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Flip carefully for an even crust.
Make the Garlic Sauce
In a saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1 minute. Pour in the heavy cream and stir in Parmesan cheese. Cook until thickened, about 4 to 5 minutes. Season with salt and pepper.
Assemble and Serve
Plate the chicken and spoon the creamy garlic sauce generously over the top. Garnish with chopped parsley. Serve hot with mashed potatoes, pasta, or steamed vegetables.
Prep Time: 20 minutes
Cooking Time: 18 minutes
Total Time: 38 minutes
Per Serving: 520 kcal
Servings: 4
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