Breadcrumbs: 1 cup (Panko breadcrumbs work well for extra crunch)
Parmesan cheese: 1/2 cup, freshly grated
Garlic: 3 cloves, minced
Italian seasoning: 1 teaspoon
Butter: 4 tablespoons, melted
Fresh parsley: 2 tablespoons, finely chopped (optional, for garnish)
For the Cream Sauce:
Heavy cream: 1 cup
Chicken broth: 1/2 cup
Garlic: 2 cloves, minced
Parmesan cheese: 1/4 cup, grated
Salt and pepper: to taste
Instructions
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt and pepper.
Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and sear until golden brown on both sides, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
Make the Garlic Parmesan Crust:
In a bowl, mix together the breadcrumbs, grated Parmesan cheese, minced garlic, and Italian seasoning.
Brush each chicken breast with melted butter, then press the breadcrumb mixture onto the top of each breast, making sure it’s well coated.
Bake the Chicken:
Place the skillet in the preheated oven and bake the chicken for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the crust is golden and crispy.
Prepare the Cream Sauce:
While the chicken is baking, prepare the sauce. In the same skillet used for searing the chicken (over medium heat), add a bit more butter and the minced garlic. Sauté for about 1 minute until fragrant.
Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Stir in the grated Parmesan cheese and continue to simmer until the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
Serve:
Once the chicken is done, let it rest for a few minutes. Serve the chicken with the cream sauce drizzled over the top and garnished with fresh parsley, if desired.
