Next, take each chicken breast, dip it into the egg mixture, and then coat it in the Parmesan breadcrumb mix, pressing down gently to make sure it sticks. Place the coated chicken on a baking sheet lined with parchment paper and drizzle a little olive oil on top to help it brown beautifully. Bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C). The smell will be divine!
While the chicken is baking, it’s time to whip up that dreamy creamy garlic sauce. In a skillet over medium heat, add a touch of olive oil and sauté the minced garlic for about a minute—just until fragrant. Then, carefully pour in the heavy cream and stir well, letting it simmer for a few minutes. Don’t forget to season with salt and pepper to taste, and feel free to toss in some fresh parsley for added brightness.
Once your chicken is golden and crispy, remove it from the oven and plate it up. Drizzle that creamy garlic sauce over the top, and you’re ready to dig in! I like to serve this dish with some crusty bread or a light salad, but really, you can’t go wrong with a big forkful right off the plate.
Pro Tips for Best Results
I tested this recipe three different ways, and I found that using panko breadcrumbs really gives the chicken that amazing crunch and texture. It elevates the dish so much! I also recommend letting the chicken sit for a few minutes after it comes out of the oven before slicing. This allows the juices to redistribute and keeps the meat moist.
One of my favorite tweaks was adding a splash of lemon juice to the creamy garlic sauce. It brightens up the flavors and makes it even more refreshing. Trust me, it takes this already incredible sauce to the next level!
Lastly, if you want to save time, you can bake the chicken ahead of time and just heat it up right before serving. The sauce is quick to make, and this way, you can have a stress-free experience when it’s time to eat!
Common Mistakes to Avoid
One common mistake I’ve made in the past is not seasoning the breadcrumbs enough, thinking that the Parmesan would provide enough flavor. Don’t skip that step! A bit of salt and pepper goes a long way in elevating the overall taste. (See the next page below to continue…)