Crispy Parmesan-crusted chicken finished in a rich lemon butter garlic cream sauce, delivering a comforting restaurant-style meal at home.

4 boneless, skinless chicken breasts, pounded thin

1/2 cup all-purpose flour

2 large eggs

2 tablespoons milk

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon paprika

3 tablespoons olive oil

4 tablespoons butter

4 cloves garlic, minced

1/2 cup chicken broth

2 tablespoons lemon juice

1/4 cup heavy cream

1/4 cup grated Parmesan cheese

1/2 teaspoon black pepper

Salt to taste

Fresh parsley, chopped, for garnish

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Prepare three shallow dishes: one with flour, one with whisked eggs and milk, and one with Parmesan cheese, garlic powder, black pepper, salt, and paprika.
Dredge each chicken breast in flour, dip in the egg mixture, then coat thoroughly in the Parmesan mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden brown and fully cooked. Remove and keep warm.
In the same skillet, melt butter over medium-low heat and sauté garlic for about 30 seconds until fragrant.
Add chicken broth and lemon juice, scraping up browned bits from the pan. Simmer for 2–3 minutes.
Stir in heavy cream, Parmesan cheese, black pepper, and salt. Cook for another 2–3 minutes until smooth and slightly thickened.
Return chicken to the skillet and spoon sauce over the top. Simmer for 1–2 minutes to combine flavors.
Garnish with chopped parsley and serve hot.

Add extra lemon juice for a brighter flavor.

Increase garlic for a stronger garlic taste.

Substitute half-and-half for a lighter sauce.

Add red pepper flakes for a bit of heat.

Serve over pasta, mashed potatoes, or vegetables for a complete meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop with a splash of broth or cream.