Instructions
1. Prepare the Chicken:
Flatten chicken halves slightly for even cooking.
In a shallow bowl, mix flour, Parmesan, garlic powder, paprika, salt, and pepper.
Dredge each chicken piece in the mixture, coating evenly.
2. Cook the Chicken:
Heat olive oil or butter in a large skillet over medium heat.
Cook chicken 4–5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
3. Make the Creamy Garlic Sauce:
In the same skillet, melt butter and sauté minced garlic for 1–2 minutes until fragrant.
Add chicken broth and heavy cream, stirring to combine.
Stir in Parmesan cheese, and cook until sauce thickens slightly, about 3–5 minutes.
Season with salt and pepper to taste.
4. Serve:
Pour the creamy garlic sauce over the Parmesan-crusted chicken.
Garnish with chopped parsley if desired.
Serve with pasta, mashed potatoes, or steamed vegetables.
Tips & Tricks (Nsa2i7):
Even cooking: Halve and slightly flatten chicken breasts to ensure uniform cooking.
Crispy crust: Press the flour-Parmesan mixture firmly onto the chicken for maximum crunch.
Sauce consistency: Simmer gently and stir constantly to prevent the cream from curdling.
Extra flavor: Add a pinch of Italian herbs or smoked paprika to the crust for a deeper taste.
Serving suggestion: Pair with garlic mashed potatoes or roasted veggies to complete the meal.
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