Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated mozzarella cheese
- Fresh parsley for garnish
Instructions
- Start by pounding the chicken breasts to an even thickness for uniform cooking. Season with salt and black pepper.
- In a shallow dish, combine Parmesan cheese, flour, garlic powder, paprika, salt, and pepper. Whisk eggs in a separate bowl. Prepare a breadcrumb mixture by combining breadcrumbs with Parmesan cheese.
- Dip each chicken breast into the beaten eggs, then dredge in the Parmesan-flour mixture, pressing gently. Coat with breadcrumb-Parmesan mixture for extra crunch.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and cooked through.
- In the same skillet, sauté minced garlic until fragrant. Pour in heavy cream and simmer. Add mozzarella cheese and stir until melted. Sprinkle additional Parmesan for flavor.
- Place the crispy chicken on serving plates, spoon the creamy garlic sauce over, and garnish with chopped parsley.
Notes
- For extra crispy chicken, double coat with breadcrumb mixture.
- Use panko breadcrumbs for a crunchier texture.
- Serve immediately for the best crispy texture.
- Optional: add freshly grated Parmesan on top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 560 kcal Kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 125 mg