Crispy Parmesan-Crusted Chicken with Lemon-Basil Cream Sauce

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a shallow bowl, combine 1 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of black pepper.

In another bowl, 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 Parmesan mixture, pressing gently to adhere.

Place the coated chicken breasts on the prepared baking sheet and drizzle with 2 tablespoons of olive oil.

Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

While the chicken is baking, prepare the lemon-basil cream sauce by melting 2 tablespoons of unsalted butter in a saucepan over medium heat.

Add 1/2 cup of heavy cream and the juice of 1 lemon, stirring to combine. Bring the mixture to a gentle simmer, then add 1/4 cup of fresh basil leaves, chopped, and season with salt and pepper to taste.

Allow the sauce to simmer for 5 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 crispy chicken on a plate, drizzled with the lemon-basil cream sauce, and garnish with additional basil leaves for a beautiful presentation.