Ingredients

4 boneless, skinless chicken breasts (about 6-8 ounces each)

1 cup grated Parmesan cheese, finely grated

1/2 cup breadcrumbs (Italian seasoned preferred)

1/4 cup all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

2 large eggs, lightly beaten

2 tablespoons olive oil

4 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/4 cup grated Parmesan cheese, finely grated

1/4 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

1 tablespoon chopped fresh parsley, for garnish (optional)

Cooked pasta (spaghetti, fettuccine, or linguine work well)

Steamed vegetables (broccoli, asparagus, or green beans)

Instructions

Step 1: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch, helping it cook evenly and quickly.

Step 2: Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of Parmesan cheese, breadcrumbs, garlic powder, oregano, salt, and pepper.

Step 3: Dredge each chicken breast in flour, shake off excess, dip in eggs, then press into the Parmesan breadcrumb mixture to coat evenly on both sides.

Step 4: Heat olive oil in a large skillet over medium heat until hot but not smoking.

Step 5: Cook the breaded chicken breasts for 5–7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (74°C). Avoid overcrowding the pan.

Step 6: Remove chicken from skillet and drain on a wire rack or paper towels. Let rest a few minutes.

Step 7: In the same or a clean skillet, melt butter over medium heat.

Step 8: Add minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn.

Step 9: Pour in heavy cream and chicken broth, stirring to combine.

Step 10: Bring sauce to a simmer, then reduce heat to low and cook for 5–7 minutes until slightly thickened, stirring occasionally.

Step 11: Stir in Parmesan cheese, salt, and pepper, simmering another 1–2 minutes until smooth and cheese is melted. Adjust thickness with broth if needed.

Step 12: Place cooked chicken breasts on serving plates.

Step 13: Spoon creamy garlic sauce generously over the chicken.

Step 14: Garnish with chopped fresh parsley if desired.

Step 15: Serve immediately with cooked pasta or steamed vegetables. Toss pasta in extra sauce for extra flavor.

Tips & Variations

For a gluten-free option, substitute all-purpose flour and breadcrumbs with almond flour and gluten-free breadcrumbs.

If you prefer a spicier sauce, add a pinch of crushed red pepper flakes when sautéing the garlic.

Using freshly grated Parmesan cheese gives a better texture and flavor compared to pre-grated.

To keep the breading extra crispy, avoid covering the chicken while it rests after cooking.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to be juicier. Adjust cooking time accordingly, as thighs may take slightly longer to cook through.

Can I prepare this dish ahead of time?

You can bread and cook the chicken ahead, then make the sauce just before serving for best freshness. Alternatively, reheat chicken and sauce gently together.