- Prep the Chicken:
- Pat chicken breasts dry with paper towels for maximum coating adhesion then set aside while mixing the dredge
- Mix Dry Coating:
- In a shallow dish stir together flour Parmesan cheese garlic powder onion powder salt and black pepper until thoroughly combined to create an even breading mixture
- Coat the Chicken:
- Press each chicken breast firmly into the breading on all sides ensuring every part is evenly covered with the Parmesan mixture
- Bake the Chicken:
- Arrange breaded chicken on a parchment lined baking sheet for even browning Bake in a preheated oven at four hundred degrees Fahrenheit for fifteen to twenty minutes until the crust is golden and the internal temperature hits one hundred sixty five degrees Fahrenheit
- Make Creamy Garlic Sauce:
- While chicken bakes melt butter in a small saucepan over medium heat Add minced garlic and sauté for thirty seconds until fragrant Whisk in heavy cream a pinch of salt and black pepper then simmer the sauce gently for two to three minutes until it thickens slightly
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