Ingredients
Equipment
Method
- Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Gently pound them to an even thickness of about 1/2 inch using a meat mallet, rolling pin, or the bottom of a heavy pan. This ensures even cooking.2 large boneless, skinless chicken breasts
- In a shallow dish or plate, whisk together the flour, salt, pepper, garlic powder, and Italian seasoning. In another shallow dish, lightly beat the eggs with the milk or water. In a third shallow dish, combine the panko breadcrumbs and 1/2 cup of grated Parmesan cheese.1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon dried Italian seasoning, 2 large eggs, 1 tablespoon milk or water, 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese
- Dredge each pounded chicken breast first in the seasoned flour mixture, tapping off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, press the chicken into the panko-Parmesan mixture, ensuring it’s fully coated on all sides.
- Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and sizzling. Carefully add the breaded chicken breasts to the hot skillet. Cook for 5-7 minutes per side, until golden brown and cooked through. You may need to cook the chicken in batches to avoid overcrowding the pan, which can lead to soggy chicken. Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.2 tablespoons olive oil, 2 tablespoons butter, 2 large boneless, skinless chicken breasts
- Without cleaning the skillet, reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, stirring occasionally.2 cloves garlic, 1/2 cup heavy cream, 1/4 cup chicken broth
- Continue to simmer the sauce for 2-3 minutes, or until it begins to thicken slightly. Stir in an additional 1/4 cup of grated Parmesan cheese until smooth and melted. Season with salt and pepper to taste if needed.1/2 cup grated Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon black pepper
- Return the cooked chicken breasts to the skillet and spoon the creamy Parmesan sauce over them. Let it simmer gently for another minute or two, allowing the chicken to warm through and absorb the delicious sauce.2 large boneless, skinless chicken breasts, 1/2 cup grated Parmesan cheese
- Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve immediately.1 tablespoon chopped fresh parsley, 1/2 cup grated Parmesan cheese
Notes
This recipe takes under 40 minutes to prepare.