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Crispy Parmesan Chicken with Rich Garlic Cream Sauce

Golden pan-seared chicken breasts with parmesan crust, topped with luxurious garlic cream sauce for an elegant dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 1 cup grated Parmesan cheese
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • salt and black pepper to taste
For the Garlic Cream Sauce
  • 3 tbsp butter
  • 4 cloves garlic minced
  • 0.25 cup dry white wine optional
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • salt and white pepper to taste

Equipment

  • Large skillet
  • Shallow dishes for breading
  • Meat mallet
  • Instant-read thermometer

Method
 

  1. Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Pound to even 1/2-inch thickness.
  2. Set up breading station with flour, beaten eggs, and Parmesan cheese in separate shallow dishes.
  3. Dredge each chicken breast in flour, then egg wash, finally coating with Parmesan cheese.
  4. Heat olive oil and butter in large skillet over medium-high heat until hot and shimmering.
  5. Cook chicken breasts 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
  6. Remove chicken to warm plate and tent with foil while preparing sauce.
  7. Add butter to same skillet and sauté minced garlic for 30 seconds until fragrant.
  8. Add wine if using, cooking 1 minute, then pour in heavy cream and simmer 2-3 minutes.
  9. Stir in Parmesan cheese until melted and smooth, season with salt and white pepper.
  10. Return chicken to pan briefly to coat with sauce, serve garnished with fresh parsley.

Notes

For best results, use freshly grated Parmesan cheese. Chicken can be pounded ahead of time and refrigerated. Sauce should be served immediately for best consistency.