Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts generously with salt and pepper.
- In a shallow dish, mix flour with some more salt and pepper.
- In another bowl, whisk together the eggs and water.
- In a third dish, combine the Panko breadcrumbs, grated Parmesan, and Italian seasoning.
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip the flour-coated chicken into the egg mixture, then into the breadcrumb mixture, pressing lightly.
Cooking
- Heat olive oil in a large oven-safe skillet over medium-high heat and add the chicken breasts.
- Cook until golden brown, about 3-4 minutes per side.
- Transfer the skillet to your preheated oven and bake for 20-25 minutes or until cooked through.
Making the Sauce
- In a separate saucepan, melt butter over medium heat and add minced garlic.
- Cook for about a minute until fragrant.
- Stir in flour and cook for another minute to form a roux.
- Gradually whisk in the chicken broth and heavy cream, cooking until smooth and thickened.
- Off the heat, stir in grated Parmesan until melted and creamy; season with salt and pepper.
Serving
- Serve the chicken topped with the garlic cream sauce and garnished with freshly chopped parsley.
Nutrition
Notes
To maintain a crispy coating, avoid overcrowding the skillet. For lighter options, bake at a higher temperature. Leftovers can be stored in the fridge for up to three days or frozen for up to three months.