Homestyle Baked Chicken with Creamy Pan Gravy

• •2 piece Boneless, skinless chicken breasts (cut in half horizontally to make 4 thinner cutlets)
• •0.5 cup All-purpose flour
• •2 piece Large eggs (beaten)
• •1 cup Panko breadcrumbs
• •2 tbsp Fresh parsley (finely minced, divided)
• •0.8 tsp Salt (plus more to taste)
• •0.5 tsp Black pepper (plus more to taste)
• •0.5 tsp Garlic powder
• •4 tbsp Unsalted butter (melted)
• •0.5 cup Hot chicken broth
• •1 cup Heavy cream
• •0.5 cup Fine dry breadcrumbs (for the sauce, not panko)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   Prepare the chicken: If using full chicken breasts, slice them horizontally to create four thinner cutlets. Pat them dry with paper towels and season both sides lightly with salt and pepper.

3. 3

   Set up a breading station: In one shallow dish, place the all-purpose flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the panko breadcrumbs, 1 tablespoon of minced parsley, 3/4 tsp salt, 1/2 tsp black pepper, and garlic powder.

4. 4

   Bread the chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press it into the seasoned panko breadcrumbs, making sure the entire surface is covered. Repeat for all cutlets.

5. 5

   Arrange chicken in the baking dish. Drizzle the melted butter evenly over the top of each breaded cutlet. Pour the hot chicken broth into the bottom of the baking dish, around the chicken (not over the breading directly).

6. 6

   Bake the chicken for 20-25 minutes, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Halfway through baking (around 10-12 minutes), baste the chicken with the pan juices to keep it moist. Once cooked, transfer the chicken to a warm platter and tent loosely with foil.

7. 7

   Prepare the pan gravy: Carefully place the baking dish (if oven-safe) or transfer the pan drippings to a medium saucepan over medium heat. Add the heavy cream and fine dry breadcrumbs to the pan. Whisk constantly, bringing the mixture to a gentle simmer. Continue to simmer and stir for 3-5 minutes, or until the sauce thickens to your desired consistency. Season with additional salt and pepper to taste.

8. 8

   Pour the warm creamy pan gravy generously over the baked chicken cutlets. Garnish with the remaining 1 tablespoon of fresh minced parsley. Serve immediately.

Chef's Tips

• 💡Pounding the chicken cutlets to an even thickness ensures they cook uniformly and remain tender.
• 💡For a richer flavor, you can lightly toast the fine breadcrumbs for the sauce in a dry pan for a few minutes before adding them to the cream.
• 💡If you prefer a thicker breading, you can double dip the chicken in egg and breadcrumbs after the initial coating.