Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 large eggs, beaten
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon Italian seasoning
- Fresh parsley for garnish
Instructions
- Step 1: Coating the Chicken: Start by preparing your dredging station. In a shallow bowl, whisk the eggs. In a second shallow bowl, combine the grated Parmesan cheese, Panko breadcrumbs, garlic powder, dried oregano, paprika, salt, and pepper. Dip each chicken breast into the egg wash, ensuring it is fully coated. Immediately press the chicken into the parmesan mixture, coating both sides thoroughly. Press the breading down firmly with your fingers so it adheres well to the meat.
- Step 2: Searing to Perfection: Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the butter is bubbling, place the chicken breasts in the pan. Cook for about 5 to 7 minutes per side, or until the crust is a deep golden brown and the internal temperature of the chicken reaches 165°F (74°C). Remove the chicken from the skillet and set it aside on a plate, tenting it loosely with foil to keep it warm.
- Step 3: Simmering the Garlic Cream Sauce: In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits. Stir in the heavy cream and Italian seasoning. Let the sauce simmer for 3 to 5 minutes until it thickens slightly. Taste and add salt or pepper if needed.
- Step 4: Plating and Serving: Once the sauce has reached your desired consistency, you can either return the chicken to the pan to coat it or plate the chicken first and pour the sauce over the top. Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan if desired. Serve immediately while the crust is still crispy and the sauce is hot.
- Cook Time: 40 minutes