Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine Parmesan cheese, bread crumbs, garlic powder, oregano, salt, and pepper.
- Dip each chicken breast in the beaten eggs, then dredge in the Parmesan mixture, pressing gently to adhere.
- Place chicken breasts on the prepared baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, or until chicken is cooked through and the crust is golden brown.
- While chicken is baking, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
- Pour in chicken broth and bring to a simmer. Reduce heat and stir in heavy cream. Cook for 2-3 minutes, or until sauce has slightly thickened.
- Serve the Parmesan Crusted Chicken drizzled with the creamy garlic sauce and garnished with fresh parsley.
Notes
For extra crispy chicken, broil for the last 2 minutes of baking, watching carefully to prevent burning. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. Serve with roasted vegetables or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg