Ingredients
Equipment
Method
- If your chicken breasts are very thick, you can pound them gently between two pieces of plastic wrap until they are about 1/2 inch thick for even cooking. This ensures the chicken cooks through quickly and thoroughly.2 boneless, skinless chicken breasts
- Prepare three shallow dishes. In the first dish, combine the flour, 1/4 cup grated Parmesan cheese, Italian seasoning, garlic powder, black pepper, and salt. Mix well. In the second dish, place the beaten eggs. In the third dish, combine the panko breadcrumbs and the remaining 1/4 cup grated Parmesan cheese.1/2 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 2 large eggs, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Dredge each chicken breast first in the flour mixture, ensuring it’s fully coated and shaking off any excess. Then, dip it into the beaten eggs, letting any excess drip back into the dish. Finally, press the chicken breast into the panko-Parmesan mixture, making sure it's thoroughly coated on all sides. This double coating will create an extra crispy crust.2 boneless, skinless chicken breasts, 1/2 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 2 large eggs, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, carefully place the breaded chicken breasts into the hot skillet. Sear for 3-4 minutes per side, until golden brown and crispy. You may need to work in batches to avoid overcrowding the pan, which can lead to steaming instead of crisping.2 tablespoons olive oil, 1 tablespoon butter, 2 boneless, skinless chicken breasts
- Once seared, transfer the chicken to a baking sheet. If your chicken breasts are thicker, or if you want to ensure they are cooked through, you can place them in a preheated oven at 375°F (190°C) for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C).2 boneless, skinless chicken breasts
- While the chicken finishes cooking (if in the oven), wipe out the skillet used for searing (no need to wash it, those browned bits add flavor!). Melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.2 tablespoons butter, 2 cloves garlic
- Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Stir in the 1/2 cup grated Parmesan cheese, black pepper, and nutmeg (if using). Continue to stir and whisk gently until the cheese is melted and the sauce has thickened slightly, about 3-5 minutes.1/2 cup chicken broth, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 teaspoon black pepper, 1 pinch nutmeg
- Once the chicken is cooked through, remove it from the oven (if applicable). You can either spoon the Parmesan sauce generously over the chicken breasts in the skillet, or plate the chicken and spoon the sauce over the top. Garnish with fresh chopped parsley.2 boneless, skinless chicken breasts, Fresh parsley
Notes
Allow cooked chicken and sauce to cool before storing. Store chicken separately from sauce to maintain crispness. For reheating, the oven method is recommended for best results.