Chicken
▢1 cup parmesan cheese (freshly grated)
▢½ cup breadcrumbs (such as Panko)
▢½ teaspoon salt (or to taste)
▢½ teaspoon pepper (or to taste)
▢1 teaspoon garlic powder
▢1 teaspoon smoked paprika
▢2 large chicken breasts (boneless and skinless cut in half horizontally or 4 smaller breasts)
Sauce
▢¼ cup butter (unsalted (4 tablespoons))
▢3 cloves garlic (minced)
▢¼ cup fresh parsley (chopped)
▢1 teaspoon Italian seasoning
▢½ teaspoon red pepper flakes
▢½ cup chicken broth (low sodium)
▢1 cup heavy cream
Instructions
Make the coating: In a shallow plate combine the parmesan cheese, breadcrumbs, salt, pepper, garlic powder, and smoked paprika. Dredge the chicken breasts through the cheese mixture and shake off any excess.
Cook the chicken: In a large skillet, melt 2 tablespoons of the butter over low heat. Add the chicken breasts and cook until golden on each side and cooked through, about 5 to 6 minutes per side. If you notice the chicken browns too quickly and doesn’t cook in the middle, lower the heat and cook slowly. Transfer cooked chicken to a plate.
Make the sauce: If there’s too much parmesan cheese left in the bottom of the skillet, wipe clean with a paper towel. Add the remaining butter to the skillet and add the garlic, parsley, Italian seasoning and red pepper flakes. Cook for about 30 seconds until the garlic is aromatic. Deglaze the pan with the chicken broth. Stir in the heavy cream. Taste for seasoning and adjust with salt and pepper as necessary.
Finish and serve: Return the chicken back to the skillet and simmer for another minute to warm up the chicken. Turn off the heat and spoon some of the sauce over the chicken. Serve immediately with pasta or steamed veggies.
Notes
Customize your dish by adding other seasonings such as a pinch of nutmeg or include more red pepper flakes for more heat, or try adding some fresh spinach or broccoli. Feel free to get creative with ingredients.
If you like a thicker sauce, add a tablespoon of flour after melting the butter in step 3. Whisk it and cook it for about 30 seconds then continue with the sauce as instructed.
You can substitute some of the cream with milk in this recipe to suit how rich you’d like it to be or if you want a healthier sauce.
The chicken broth can be replaced with some dry white wine.
You can store this recipe easily in the fridge. In an airtight container it’ll keep for 3 – 5 days, just be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.
Nutrition Information
Serving: 1servingCalories: 539kcal (27%)Carbohydrates: 15g (5%)Protein: 25g (50%)Fat: 43g (66%)Saturated Fat: 26g (163%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 165mg (55%)Sodium: 896mg (39%)Potassium: 397mg (11%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 2088IU (42%)Vitamin C: 7mg (8%)Calcium: 388mg (39%)Iron: 2mg (11%)
Author Joanna Cismaru
