Parmesan-Crusted Chicken with White Wine Cream Sauce
Parmesan-Crusted Chicken with White Wine Cream Sauce
Ingredients
For the Parmesan-Crusted Chicken
- 2 chicken breasts, boneless, skinless
- 1 1/2 cups Panko breadcrumbs, pulsed very fine in a blender
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded Parmesan cheese
- 4 eggs, whisked
- 1 teaspoon kosher salt, as needed
- 1/2 teaspoon freshly cracked black pepper, as needed
- 2 tablespoons olive oil, for pan-frying
- 3 tablespoons butter, divided; for pan-frying chicken
For the White Wine Cream Sauce
- 2 shallots, medium, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cup heavy cream
- 2 tablespoons butter, for finishing sauce
- 1 fresh lemon, for squeezing
Instructions
- 1
Preheat your oven to 200°F (95°C) to keep the cooked chicken warm. Prepare the chicken breasts by butterflying each one: carefully slice horizontally almost all the way through, opening it like a book. Place each butterflied chicken breast in a plastic bag or between two sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick and even.
⏱️ 10 min•🌡️ 200
- 2
Prepare the breading station. In a blender or food processor, pulse the Panko breadcrumbs until very fine, resembling flour. Transfer the fine Panko to a shallow dish or plate. Add the grated Parmesan cheese and shredded Parmesan cheese to the Panko and mix thoroughly by hand.
⏱️ 5 min
- 3
In a separate shallow bowl, whisk the eggs until well combined to create an egg wash.
⏱️ 2 min
- 4
Season both sides of each pounded chicken breast generously with kosher salt and freshly cracked black pepper. Dip each chicken breast into the whisked egg wash, ensuring full coverage, then allow any excess egg to drip off. Finally, coat the chicken thoroughly in the Panko and Parmesan mixture, pressing firmly on both sides to ensure the breading adheres well.
⏱️ 8 min
- 5
Heat a large skillet (preferably oven-safe) over medium heat. Add the olive oil and 2 tablespoons of the divided butter. Once the butter is melted and shimmering, carefully place the breaded chicken breasts in the pan. Cook for 4 to 5 minutes until the first side is golden brown and crispy.
⏱️ 5 min
- 6
Flip the chicken breasts. Add the remaining 1 tablespoon of butter to the pan to help brown the second side. Cook for another 4 to 5 minutes, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the cooked chicken from the pan and place it on a baking sheet in the preheated oven to keep warm.
⏱️ 5 min•🌡️ 165
- 7
Using the same skillet with the remaining butter and chicken drippings, add the chopped shallots and minced garlic. Sauté over medium heat for 2 to 3 minutes until softened and fragrant.
⏱️ 3 min
- 8
Pour the dry white wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce until it thickens slightly, and a spatula can leave a clear path when dragged through it, about 3 to 4 minutes.
⏱️ 4 min
- 9
Stir the heavy cream into the reduced wine mixture. Bring to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 10
Remove the skillet from the heat. Add the 2 tablespoons of butter for finishing the sauce and swirl it into the sauce until it melts and emulsifies, creating a smooth, rich consistency.
⏱️ 2 min
- 11
To serve, pour a generous amount of the white wine cream sauce onto each plate. Place the crispy Parmesan-crusted chicken on top of the sauce. Finish with a fresh squeeze of lemon juice over the chicken just before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Parmesan-Crusted Chicken with White Wine Cream Sauce
Ingredients
For the Parmesan-Crusted Chicken
- 2 chicken breasts, boneless, skinless
- 1 1/2 cups Panko breadcrumbs, pulsed very fine in a blender
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded Parmesan cheese
- 4 eggs, whisked
- 1 teaspoon kosher salt, as needed
- 1/2 teaspoon freshly cracked black pepper, as needed
- 2 tablespoons olive oil, for pan-frying
- 3 tablespoons butter, divided; for pan-frying chicken
For the White Wine Cream Sauce
- 2 shallots, medium, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cup heavy cream
- 2 tablespoons butter, for finishing sauce
- 1 fresh lemon, for squeezing
Instructions
- 1
Preheat your oven to 200°F (95°C) to keep the cooked chicken warm. Prepare the chicken breasts by butterflying each one: carefully slice horizontally almost all the way through, opening it like a book. Place each butterflied chicken breast in a plastic bag or between two sheets of plastic wrap and pound with a meat mallet until about 1/4-inch thick and even.
⏱️ 10 min•🌡️ 200 - 2
Prepare the breading station. In a blender or food processor, pulse the Panko breadcrumbs until very fine, resembling flour. Transfer the fine Panko to a shallow dish or plate. Add the grated Parmesan cheese and shredded Parmesan cheese to the Panko and mix thoroughly by hand.
⏱️ 5 min - 3
In a separate shallow bowl, whisk the eggs until well combined to create an egg wash.
⏱️ 2 min - 4
Season both sides of each pounded chicken breast generously with kosher salt and freshly cracked black pepper. Dip each chicken breast into the whisked egg wash, ensuring full coverage, then allow any excess egg to drip off. Finally, coat the chicken thoroughly in the Panko and Parmesan mixture, pressing firmly on both sides to ensure the breading adheres well.
⏱️ 8 min - 5
Heat a large skillet (preferably oven-safe) over medium heat. Add the olive oil and 2 tablespoons of the divided butter. Once the butter is melted and shimmering, carefully place the breaded chicken breasts in the pan. Cook for 4 to 5 minutes until the first side is golden brown and crispy.
⏱️ 5 min - 6
Flip the chicken breasts. Add the remaining 1 tablespoon of butter to the pan to help brown the second side. Cook for another 4 to 5 minutes, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the cooked chicken from the pan and place it on a baking sheet in the preheated oven to keep warm.
⏱️ 5 min•🌡️ 165 - 7
Using the same skillet with the remaining butter and chicken drippings, add the chopped shallots and minced garlic. Sauté over medium heat for 2 to 3 minutes until softened and fragrant.
⏱️ 3 min - 8
Pour the dry white wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce until it thickens slightly, and a spatula can leave a clear path when dragged through it, about 3 to 4 minutes.
⏱️ 4 min - 9
Stir the heavy cream into the reduced wine mixture. Bring to a gentle simmer and cook for 2 to 3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 10
Remove the skillet from the heat. Add the 2 tablespoons of butter for finishing the sauce and swirl it into the sauce until it melts and emulsifies, creating a smooth, rich consistency.
⏱️ 2 min - 11
To serve, pour a generous amount of the white wine cream sauce onto each plate. Place the crispy Parmesan-crusted chicken on top of the sauce. Finish with a fresh squeeze of lemon juice over the chicken just before serving.
⏱️ 1 min