Description
A delightful dish with a crunchy coating and rich, velvety garlic sauce, perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup breadcrumbs (preferably panko)
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a shallow dish, season the flour with salt and pepper. Prepare another dish with whisked eggs and water. In a third dish, mix breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper.
- Pat each chicken breast dry with paper towels. Dredge it in the seasoned flour, shaking off any excess.
- Dip the floured chicken into the egg mixture, ensuring an even coating before allowing the excess to drip off.
- Coat the chicken in the breadcrumb mixture, pressing gently to ensure the crumbs adhere well. Set the coated chicken aside on a plate.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and fully cooked. Transfer the chicken to the lined baking sheet to keep warm.
- In the same skillet, lower the heat to medium-low and add the remaining 2 tablespoons of butter. Sauté the minced garlic for 1 minute until fragrant.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Add dried thyme, and season with salt and pepper to taste. Allow the sauce to cook for about 3-5 minutes until it thickens slightly, stirring occasionally.
- Remove the chicken from the oven, place it on serving plates, and drizzle with the creamy garlic sauce. Garnish with freshly chopped parsley and serve hot.
Notes
For a gluten-free version, use gluten-free flour and breadcrumbs. Consider marinating the chicken in lemon juice and olive oil for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg