Ingredients
Method
- Preheat the oven to 375°F (190°C). Prepare a baking dish for the browned chicken.
- Combine the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper in a shallow dish.
- Beat the eggs in a second shallow dish. Place the all-purpose flour in a third shallow dish.
- Coat each chicken breast in flour and shake off the excess. Dip it into the beaten eggs, then press it into the Parmesan breadcrumb mixture until evenly covered.
- Heat the olive oil in a large skillet over medium heat. Add the coated chicken and cook for approximately 4–5 minutes per side, until golden brown.
- Transfer the browned chicken to the baking dish. Bake for 15–20 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken is baking, pour the heavy cream into the same skillet and add the minced garlic. Cook gently until the sauce thickens slightly.
- Allow the chicken to rest briefly. Drizzle it with the creamy garlic sauce, garnish with fresh parsley, and serve warm.
Notes
Do not overcrowd the skillet, as this can prevent the Parmesan coating from browning properly. Cook the chicken in batches when necessary. Use a meat thermometer to confirm that the internal temperature reaches 165°F (75°C). Keep the cream sauce separate from stored leftovers when possible so the crust remains crisp.