Prepare the Chicken: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Create the Crust: In a shallow dish, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
1/2 cup grated Parmesan cheese, 1/4 cup breadcrumbs (panko preferred), 1 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Coat the Chicken: Dip each chicken breast into the beaten egg, then dredge it in the Parmesan mixture, pressing to adhere.
4 boneless, skinless chicken breasts, 1 large egg
Bake: Place the chicken breasts in the prepared baking dish. Drizzle with olive oil.
4 boneless, skinless chicken breasts, 2 tablespoons olive oil
Cook: Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.
4 boneless, skinless chicken breasts
Make the Sauce: While the chicken bakes, melt butter in a saucepan over medium heat.
2 tablespoons butter
Sauté Garlic: Add minced garlic and cook for 1-2 minutes until fragrant. Be careful not to burn it!
4 cloves garlic
Add Liquids: Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
1 cup heavy cream, 1/4 cup chicken broth
Thicken the Sauce: Reduce heat to low. Stir in Parmesan cheese and parsley. Season with salt and pepper to taste. Let the sauce thicken slightly for 2-3 minutes.
1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley, Salt and pepper
Serve: Spoon creamy garlic sauce over the Parmesan crusted chicken. Serve immediately and enjoy!
