Preheat your oven to 375°F (190°C). This ensures that the chicken cooks evenly and reaches the perfect temperature.
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin to an even thickness, about 1/2 inch thick. This step ensures the chicken cooks uniformly and helps the coating adhere better.
In a shallow dish, combine the Gluten-Free Bake Mix 2 or almond flour with the Parmesan cheese, salt, and black pepper. Mix well.
Dredge each chicken breast in the mixture, coating both sides evenly. Press down slightly to ensure the coating sticks well.
Cook the Chicken:
Heat a large skillet over medium-high heat and add a small amount of oil or butter.
Once hot, add the coated chicken breasts to the skillet. Cook for 4-5 minutes on each side, or until the chicken is golden brown and crispy. This step adds texture and flavor to the chicken.
Transfer the chicken to a baking dish and place it in the preheated oven. Bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C). Baking ensures the chicken is cooked through while keeping it moist.
Make the Garlic Butter Parmesan Sauce:
While the chicken bakes, start preparing the sauce. In the same skillet used for the chicken, melt the butter over medium heat. The leftover bits from cooking the chicken will add flavor to the sauce.
Add the crushed garlic to the skillet and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
Pour in the chicken stock and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pan, as they add depth to the sauce’s flavor.
Stir in the whipping cream and continue to simmer gently. The cream will thicken the sauce and create a rich, creamy consistency.
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