Description
A comforting skillet-sizzled chicken breast crusted with golden parmesan and panko, bathed in a glossy, garlicky cream sauce.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 cup freshly grated parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Slice each chicken breast in half lengthwise to make thinner cutlets. Season both sides with salt and pepper.
- In one bowl, beat the eggs. In another bowl, combine parmesan cheese with panko breadcrumbs.
- Dip each chicken cutlet in the beaten egg, then press into the parmesan-panko mixture until coated.
- Heat olive oil in a skillet over medium heat. Add chicken and cook for 4-5 minutes per side, until golden brown and cooked through.
- In the same skillet, melt butter. Add minced garlic and sauté until fragrant.
- Pour in chicken broth and heavy cream, stirring and scraping up browned bits. Simmer for 4-5 minutes to thicken.
- Stir in extra parmesan and thyme. Adjust seasoning as needed.
- Return chicken to skillet, spoon sauce over chicken, and garnish with thyme or parmesan before serving.
Notes
To reduce calories and fat, consider using half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 2g
- Sodium: 1100mg
- Fat: 54g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 350mg