Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
2 tablespoons olive oil
For the Creamy Garlic Sauce
2 tablespoons butter
5 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped
Instructions
Place the chicken breasts between sheets of plastic wrap and pound to an even thickness.
In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.
Dip each chicken breast into the beaten eggs, then coat thoroughly in the Parmesan mixture.
Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side until golden brown and cooked through. Transfer to a plate.
In the same skillet, melt the butter. Add garlic and sauté for 30 seconds until fragrant.
Stir in the chicken broth and heavy cream. Bring to a gentle simmer.
Add Parmesan cheese and Italian seasoning. Stir until smooth and slightly thickened, about 3–4 minutes.
Season the sauce with salt and pepper to taste.
Return the chicken to the skillet and spoon the creamy garlic sauce over the top.
Garnish with fresh parsley and serve immediately.
