Ingredients
Scale
- 2 boneless, skinless chicken breasts
- ¼ cup grated parmesan cheese
- ¼ cup seasoned breadcrumbs
- 1 egg, beaten
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- ¾ cup milk (or half-and-half)
- 1 tablespoon flour (or cornstarch)
- 2 tablespoons grated parmesan
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Place chicken breasts between parchment and pound to ½ inch thickness.
- Season both sides with salt and pepper.
- Whisk egg in one bowl and mix parmesan and breadcrumbs in another.
- Dip chicken in egg, then coat with parmesan mixture.
- Heat olive oil in skillet over medium heat and cook chicken 4–5 minutes per side until golden and cooked through.
- In saucepan, melt butter and sauté garlic for 1 minute.
- Whisk in flour and cook 30 seconds. Slowly whisk in milk.
- Stir in parmesan until melted and sauce thickens. Season with salt and pepper.
- Spoon sauce over chicken and garnish with parsley.
Notes
Store sauce and chicken separately if making ahead to keep crust crispy. Reheat chicken in skillet or air fryer before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 155mg