Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated mozzarella cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by flattening the chicken breasts to an even thickness, then season with salt and pepper.
- Dredge each chicken piece in flour, dip into beaten eggs, then coat with a mixture of panko breadcrumbs and Parmesan cheese to create a crispy coating.
- Heat olive oil in a large skillet over medium heat. Cook the coated chicken breasts for 4-5 minutes per side until golden and cooked through. Remove and set aside on a paper towel-lined plate.
- In the same skillet, sauté minced garlic for about 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in mozzarella and Parmesan cheeses until melted and smooth. Season with salt and pepper.
- Return the chicken to the skillet, spoon sauce over each piece, and simmer for an additional 2-3 minutes to meld flavors. Garnish with chopped parsley and serve hot with sides like pasta or vegetables.
Notes
- For extra crispiness, consider using an air fryer such as the Ninja Air Fryer Pro Crisp & Roast.
- You can substitute the all-purpose flour and panko crumbs with gluten-free alternatives for a gluten-free version.
- Experiment with different cheeses like cheddar or gouda for added variety.
- Reheat leftovers in the oven or air fryer to maintain crispy coating and creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Includes Dairy
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg