Ingredients:
For the chicken:
4 boneless, skinless chicken breasts
1 cup buttermilk
1 1/2 cups panko breadcrumbs
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
For the topping:
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
For the garlic cream sauce:
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Marinate the chicken breasts in buttermilk for at least 30 minutes.
In a shallow dish, mix panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
Remove the chicken from the buttermilk, letting the excess drip off, and coat it thoroughly in the breadcrumb mixture.
Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden.
Transfer the chicken to a baking dish, top each piece with mozzarella and Parmesan cheese, and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
While the chicken bakes, prepare the garlic cream sauce. In a saucepan, melt butter over medium heat, then sauté minced garlic for 1-2 minutes.
Add heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Simmer for 3-5 minutes until slightly thickened.
Serve the baked chicken with a drizzle of garlic cream sauce and enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 480 kcal per serving (approx.) | Servings: 4 servings
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