Parmesan Crusted Chicken with Garlic Cream Sauce

🛒 Ingredients (Check Off As You Measure)

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese (for sauce)
• 2 tablespoons fresh parsley, chopped

🍳 Step-by-Step Instructions

1. In a shallow dish, mix flour, garlic powder, salt, and pepper. Place beaten eggs in another dish, and in a third dish combine 1 cup Parmesan and panko.
2. Dredge each chicken breast in flour, then dip in egg, then coat with the Parmesan-panko mixture, pressing gently to adhere.
3. Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until golden and cooked through (internal temp 165°F). Remove and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds. Pour in heavy cream and chicken broth, scraping up any browned bits. Bring to a simmer, then stir in 1/2 cup Parmesan until melted and smooth.
5. Return chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes until heated through. Garnish with fresh parsley and serve.