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Parmesan Crusted Chicken with Creamy Garlic Sauce

Parmesan crusted chicken with creamy garlic sauce on white plate with asparagus
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Juicy chicken breasts coated in a crispy Parmesan crust and served with rich creamy garlic sauce. An elegant dinner with 45g protein per serving.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each, raw weight)
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pound chicken breasts to an even 1/2 inch thickness between plastic wrap or parchment paper.
  3. Set up three shallow dishes: flour mixture (flour, garlic powder, salt, pepper) in first, beaten eggs in second, and panko-Parmesan mixture in third.
  4. Dredge each chicken breast in flour, shaking off excess, then dip in eggs, and finally press into Parmesan breadcrumb mixture, coating both sides evenly.
  5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken and cook 3-4 minutes per side until golden brown.
  6. Transfer skillet to preheated oven and bake 15-20 minutes until internal temperature reaches 165°F.
  7. While chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté 1 minute until fragrant.
  8. Whisk in flour and cook 1 minute, stirring constantly.
  9. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook 2-3 minutes until slightly thickened.
  10. Reduce heat to low and stir in heavy cream and Parmesan cheese. Simmer 2-3 minutes until sauce coats the back of a spoon.
  11. Remove from heat, stir in fresh parsley, and season with salt and pepper. Serve chicken with creamy garlic sauce drizzled over top.

Notes

  • Pound chicken to even thickness for uniform cooking. Use a meat mallet or rolling pin between plastic wrap.
  • Don’t skip browning before baking – it creates the crispy crust foundation and locks in moisture.
  • Store chicken and sauce separately in airtight containers for up to 3 days. Reheat chicken in 350°F oven to maintain crispiness.
  • Freshly grated Parmesan melts better than pre-shredded. Use a microplane for best results.
  • Sauce is ready when it reaches nappe consistency (coats the back of a spoon). Add broth if too thick, simmer longer if too thin.

Nutrition

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