Best Parmesan Crusted Chicken with Creamy Garlic Sauce

Instructions:

1. Prep the Chicken: Place chicken breasts between plastic wrap. Pound them gently but firmly to an even 1/2-inch thickness. Season both sides lightly with salt and pepper.
2. Set Up Breading Stations: Prepare three shallow dishes: Dish 1: Flour. Dish 2: Beaten eggs. Dish 3: Panko, grated Parmesan, Italian seasoning, and a pinch of salt/pepper. Mix Dish 3 well.
3. Dredge and Coat: Coat each chicken piece sequentially: Flour (shake off excess), Egg (let excess drip off), then press firmly into the Panko-Parmesan mixture to ensure full coverage. Set aside on a clean plate.
4. Sear the Chicken: Heat olive oil and 2 Tbsp butter in a large heavy-bottomed skillet over medium-high heat until the butter foams. Carefully place chicken in the hot fat (work in batches if necessary). Sear for 4-5 minutes per side until deep golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken and keep warm.
5. Start the Sauce Base: Reduce heat to medium. Add the remaining 1 Tbsp butter to the pan drippings. Sauté the minced garlic for about 30-60 seconds until fragrant.
6. Deglaze (Optional): Pour in the white wine (if using) and scrape up any browned bits (the fond) from the bottom of the pan. Let it bubble and reduce by half (about 1 minute).
7. Simmer the Sauce: Whisk in the chicken broth. Bring to a gentle simmer, stirring occasionally, until the liquid has slightly reduced.
8. Finish the Cream: Reduce heat to low. Whisk in the heavy cream, lemon zest, and lemon juice. Simmer gently for 2 minutes until the sauce thickens enough to lightly coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
9. Serve: Place the crispy chicken onto serving plates. Spoon the creamy garlic sauce generously over or alongside the chicken. Garnish immediately with fresh parsley.