Parmesan Crusted Chicken in Cream Sauce
Crispy, golden, and irresistibly flavorful, Parmesan Crusted Chicken in Cream Sauce is a restaurant-quality dish you can master at home in just under 45 minutes. Tender chicken breasts are coated in a crunchy Parmesan and panko breadcrumb crust, then pan-seared to perfection. The magic continues with a luscious garlic cream sauce made right in the same skillet, blending savory chicken broth, heavy cream, and butter for a rich, velvety finish. Perfectly seasoned with a hint of garlic and topped with fresh parsley, this dish delivers both elegance and comfort. Pair it with pasta, mashed potatoes, or steamed vegetables for an unforgettable meal that’s as gorgeous as it is delicious. Ideal for weeknight dinners or special occasions, this recipe promises to impress!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Chopped fresh parsley
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
Season both sides of the chicken with salt, pepper, and garlic powder.
Set up a breading station: Place the flour in one shallow bowl, whisk the eggs with water in a second bowl, and combine Parmesan cheese and panko breadcrumbs in a third bowl.
Dredge each chicken breast in the flour, shaking off the excess. Dip it into the egg mixture, then coat it in the Parmesan and panko mixture, pressing gently to adhere.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add two chicken breasts and cook for 4-5 minutes per side or until golden brown and cooked through. Transfer to a plate and repeat with the remaining 2 chicken breasts, adding more oil as needed.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for 3-4 minutes until slightly thickened.
Return the cooked chicken to the skillet, spooning some of the sauce over the top. Simmer for 2-3 minutes to warm the chicken through.
Garnish with fresh parsley and serve immediately. The chicken pairs beautifully with pasta, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
3807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1346 mg | 449% | |
| Sodium | 5373 mg | 234% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.1 g | ||
| Protein | 285.2 g | 570% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1148 mg | 88% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2523 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
