Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1/2 cup bread crumbs (or panko for extra crunch)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese (optional for added creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Mix flour and grated Parmesan cheese in a shallow dish.
- Dip each chicken breast into beaten eggs, then dredge in the flour mixture. For extra crunch, coat in bread crumbs afterward.
- Heat 2 tablespoons of oil or butter in a large skillet over medium heat.
- Cook coated chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan and mozzarella cheese (if using), cook until the sauce thickens slightly.
- Return chicken to the skillet and spoon sauce over the top. Simmer for a few minutes to meld flavors.
Notes
- Pound chicken to an even thickness for uniform cooking.
- Use fresh garlic for optimal flavor in the sauce.
- If sauce becomes too thick, add a splash of chicken broth or milk to loosen.
- For extra crispy chicken, bake coated chicken at 375°F for 15 minutes before adding sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 kcal Kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 125 mg