Ingredients:
For the chicken:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil
For the creamy sauce:
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 tablespoon unsalted butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
I. Preheat your oven to 400°F (200°C). Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness using a meat mallet.
II. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
III. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
IV. Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally coat with the breadcrumb and Parmesan mixture, pressing the breadcrumbs onto the chicken to adhere.
V. In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, or until golden brown.
VI. Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
VII. While the chicken is baking, prepare the creamy sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream, chicken broth, and Dijon mustard. Bring the sauce to a simmer and cook for 3-4 minutes until slightly thickened. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
VIII. Serve the Parmesan crusted chicken hot, drizzled with the creamy sauce, and garnish with fresh parsley.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 550 kcal per serving
Servings: 4
