Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and black pepper
  • 2 large eggs, lightly beaten
  • 1 cup (100g) finely grated Parmesan cheese, plus extra for serving
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (60ml) olive oil, for cooking
  • 2 tablespoons (30g) unsalted butter
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) chicken broth (stock)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley, for garnish
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch). Season both sides with salt and pepper.
  2. Place flour in one shallow dish, beaten eggs in another, and Parmesan/panko mixture in a third.
  3. Dredge each chicken breast in flour, then dip in egg, and finally coat with the Parmesan/panko mixture, pressing to adhere.
  4. Heat olive oil in a large skillet over medium heat. Cook chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Don't overcrowd the pan; cook in batches if necessary.
  5. Melt butter in the same skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds). Be careful not to burn the garlic!
  6. Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  7. Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
  8. Place the cooked parmesan crusted chicken with creamy sauce in the skillet. Spoon sauce over the chicken. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.