Parmesan Crusted Chicken

 Ingredients

 For the Chicken:

• 4 boneless, skinless chicken breasts (or 2 large, sliced in half horizontally)

• Salt and freshly ground black pepper

• ½ cup (65g) all-purpose flour

• 2 large eggs

• 1 tbsp water

• 1 cup (100g) grated Parmesan cheese

• ½ cup (50g) panko breadcrumbs

• 1 tsp garlic powder

• 1 tsp dried Italian seasoning (optional)

• 3–4 tbsp olive oil (for pan-frying)

• 1 tbsp butter (optional, for extra browning)

 For the Creamy Garlic Sauce:

• • 2 tbsp unsalted butter

  • 4 cloves garlic, minced

  • ½ cup (120ml) chicken broth

  • 1 cup (240ml) heavy cream

  • ½ cup (50g) grated Parmesan cheese

  • ½ tsp salt, or to taste

  • ¼ tsp black pepper

  • 1 tbsp chopped parsley (for garnish)

  • Optional: ¼ tsp crushed red pepper flakes (for heat)

 Instructions

 Step 1: Prep the Chicken

1. 1. Pound chicken to even thickness (about ½ inch) between two sheets of plastic wrap.

1. Season both sides with salt and pepper.

 Step 2: Bread the Chicken

1. 1. Prepare three shallow bowls:

      • Bowl 1: Flour

      • Bowl 2: Eggs + 1 tbsp water (whisked)

      • Bowl 3: Parmesan, panko, garlic powder, and Italian seasoning

1. Dredge each piece of chicken in flour, then dip into the egg wash, then press into the Parmesan-breadcrumb mixture to coat well. Set aside.

 Step 3: Cook the Chicken

1. 1. Heat olive oil and 1 tbsp butter in a large skillet over medium heat.

   2. Add chicken and cook for 4–5 minutes per side, or until golden brown and internal temp reaches 165°F (74°C).

1. Transfer to a paper towel–lined plate and keep warm.

 Step 4: Make the Creamy Garlic Sauce

1. 1. Wipe out excess oil from skillet, leaving a small amount for flavor.

1. 1. Add 2 tbsp butter and minced garlic. Cook over medium-low heat for 1–2 minutes, until fragrant (don’t brown the garlic).

   2. Add chicken broth and simmer for 2–3 minutes, scraping up any bits from the pan.

   3. Stir in heavy cream, salt, pepper, and red pepper flakes (if using).

1. Simmer for 5 minutes, then stir in grated Parmesan until melted and smooth.

2. Taste and adjust seasoning as needed.

 Step 5: Combine and Serve

1. 1. Return chicken to the pan or serve on plates and spoon sauce generously over each piece.

   2. Garnish with chopped parsley.

   3. Serve hot over pasta, mashed potatoes, rice, or steamed veggies.

 Serving Ideas

Pair this dish with:

• Garlic mashed potatoes

• Buttered pasta or fettuccine

• Roasted asparagus or broccoli

• Crusty bread to soak up the sauce

• A crisp green salad with vinaigrette

 Nutrition Estimate (Per Serving)

 Tips & Variations

• • Want extra crunch? Use more panko in the coating or finish under the broiler for 1–2 minutes.

  • Low-carb version: Skip the breading and pan-sear seasoned chicken breasts instead.

  • Add mushrooms or spinach: Sauté them before adding the cream to make the sauce more hearty.

• Lighter sauce: Use half-and-half instead of heavy cream (but sauce will be thinner).

• Cheese swap: Use a combo of Parmesan and Asiago or Romano for extra sharpness.

 Storage & Reheating

• • Refrigerator: Store leftovers in an airtight container for up to 3 days

• Reheat: Warm gently in a covered skillet over low heat, or microwave with a splash of cream or milk

• Freezer: Not recommended due to dairy in sauce, but chicken alone (un-sauced) can be frozen for up to 2 months

 Final Thoughts

This Parmesan Crusted Chicken with Creamy Garlic Sauce is everything you want in a weeknight dinner — crunchy, creamy, comforting, and bursting with flavor. Whether you’re cooking for family, friends, or just treating yourself, this recipe delivers restaurant-quality results with minimal effort.