Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1/4 cup vegetable oil (for frying)
- For the Parmesan Sauce:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Chicken:
I start by placing each chicken breast between two sheets of plastic wrap. Using a meat mallet, I gently pound them to about 1/2-inch thickness. This step ensures they cook evenly and stay tender. I season both sides with salt, pepper, garlic powder, and paprika, letting the spices sit for 10 minutes to soak in. - Breading Station:
I set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan. Dredging each breast in flour first creates a base for the egg to stick. After dipping in egg, I press the chicken into the breadcrumb mix, making sure every inch is coated. A little trick: let the breaded chicken rest on the baking sheet for 5 minutes. This helps the coating adhere better during frying. - Pan-Fry the Chicken:
In the skillet, I heat the oil over medium-high heat until it shimmers. Carefully adding two chicken breasts at a time, I fry them for 4–5 minutes per side until golden brown. I transfer them to a paper towel-lined plate to drain excess oil. Repeating with the remaining chicken, I keep the cooked pieces warm in a 200°F oven. - Make the Parmesan Sauce:
In the saucepan, I melt butter over medium heat and sauté the garlic until fragrant about 30 seconds. Pouring in the heavy cream and broth, I whisk constantly to blend. Once it simmers, I stir in the Parmesan, onion powder, and pepper. The sauce thickens in 3–4 minutes; if it’s too thick, a splash of broth loosens it up. - Assemble and Serve:
I plate each chicken breast and ladle the sauce generously over the top. A sprinkle of fresh parsley adds color and freshness. Pairing it with buttery mashed potatoes or roasted asparagus rounds out the meal perfectly.
Notes
- Pound Evenly: Uneven chicken leads to uneven cooking. Take your time flattening each breast.
- Oil Temperature: If the oil smokes, it’s too hot. Adjust the heat to maintain a steady sizzle without burning.
- Sauce Consistency: If the sauce thickens too much after cooling, whisk in a tablespoon of warm broth.
- Freshly Grated Cheese: Pre-grated Parmesan contains anti-caking agents. Grating your own ensures a smoother sauce.
- Resting Time: Let the chicken rest for a few minutes after frying. This keeps the juices inside when you cut into it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 550 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg