Parmesan Crusted Chicken with Creamy Garlic Sauce

For the Chicken:

2 boneless, skinless chicken breasts (halved lengthwise to make 4 thinner pieces)

1/2 cup all-purpose flour

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 large egg, beaten

1/2 cup breadcrumbs

2 tablespoons olive oil (or butter, for frying)

For the Creamy Garlic Sauce:

2 tablespoons butter

2 cloves garlic, minced

1 tablespoon all-purpose flour

1 1/2 cups heavy cream (or half-and-half for a lighter option)

1/2 cup grated Parmesan cheese

1/2 teaspoon dried parsley (optional)

Salt and black pepper, to taste

1. Prepare the Chicken:

In a shallow dish, combine the flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper.

Place the beaten egg in a separate dish and the breadcrumbs in a third dish.

2. Coat the Chicken:

Dredge each chicken piece in the flour mixture, then dip it into the beaten egg, and finally coat it with breadcrumbs.

Press the breadcrumbs gently to ensure they adhere well.

3. Cook the Chicken:

Heat olive oil in a large skillet over medium heat.

Add the chicken pieces and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).

Remove the chicken from the skillet and set aside on a plate.

4. Make the Creamy Garlic Sauce:

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté for 1-2 minutes until fragrant.

Stir in the flour and cook for 1 minute to remove the raw taste.

Gradually whisk in the heavy cream, ensuring there are no lumps.

Stir in the grated Parmesan cheese and cook until the sauce thickens slightly (about 2-3 minutes).

Season with salt, black pepper, and dried parsley (if using).

5. Assemble and Serve:

Return the cooked chicken to the skillet, spooning the sauce over the top.

Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.

Serve warm with pasta, mashed potatoes, or roasted vegetables.

Tips:

Make It Crispier: Use panko breadcrumbs for extra crunch.

Add Flavor: Mix Italian seasoning or paprika into the breadcrumb coating for extra flavor.

Storage: Store leftovers in the fridge for up to 3 days. Reheat gently to maintain the sauce’s creaminess.

Enjoy your Parmesan Crusted Chicken with Creamy Garlic Sauce—a decadent and satisfying dish everyone will love!