Crispy Herb-Crusted Chicken with Roasted Garlic and Lemon Cream Sauce

Preheat your oven to 400°F (200°C). In a small bowl, combine 1 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of finely chopped fresh thyme, and 1 teaspoon of garlic powder.

Season the mixture with salt and pepper to taste, then set it aside. Pat 4 boneless, skinless chicken breasts dry with paper towels and season both sides with salt and pepper.

In a shallow dish, whisk together 2 large eggs and 1 tablespoon of Dijon mustard until well combined.

Dip each chicken breast into the egg mixture, allowing any excess to drip off, then coat it in the herb breadcrumb mixture, pressing gently to adhere.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the coated chicken breasts and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken is baking, prepare the roasted garlic and lemon cream sauce. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat.

Add 1 head of roasted garlic (squeeze the cloves out of their skins) and mash it with a fork until smooth.

Stir in 1 cup of heavy cream, the juice of 1 lemon, and 1 teaspoon of lemon zest. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.

Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing. Serve the chicken drizzled with the roasted garlic and lemon cream sauce, garnished with additional fresh herbs if desired.