Crispy Chicken Garlic Cream (Printable Version)

Golden pan-fried chicken breasts served with a rich garlic cream sauce, ideal for an easy comforting dinner.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup olive oil

→ Garlic Cream Sauce

09 - 3 tablespoons unsalted butter
10 - 6 cloves garlic, minced
11 - 1 cup heavy cream
12 - 1/2 cup chicken broth
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper
15 - 1/3 cup grated Parmesan cheese
16 - 2 tablespoons chopped fresh parsley

# Step-by-Step Instructions:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with salt and black pepper.
02 - Arrange three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs and Parmesan cheese in the third.
03 - Dredge each chicken breast in flour, dip into the beaten eggs, then coat evenly with the panko-Parmesan blend, pressing lightly to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
05 - Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
06 - Stir in heavy cream and chicken broth, scraping any browned bits from the pan. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened.
07 - Add salt, black pepper, Parmesan cheese, and chopped parsley. Simmer for 1 to 2 minutes until the sauce thickly coats the back of a spoon.
08 - Return chicken to the skillet, spoon sauce over the top, and heat for 1 to 2 minutes. Garnish with additional parsley before serving.

# Expert Advice:

01 -
  • That crispy, golden crust shatters when you bite into it, revealing juicy, tender chicken underneath.
  • The garlic cream sauce is so velvety and flavorful that you'll find yourself scraping every bit off the plate.
  • It comes together faster than ordering takeout, but tastes like you've been cooking all day.
02 -
  • Don't skip pounding the chicken to an even thickness—it's the difference between some pieces drying out while you wait for others to cook.
  • The sauce will seem thin when you first take it off heat, but it continues to thicken as it sits, so don't panic and overreduce it or you'll end up with something pasty instead of silky.
  • If your oil isn't hot enough when you add the chicken, you'll get a greasy coating instead of a crispy one, so wait for that shimmer before committing.
03 -
  • For an even crispier coating, double-dredge your chicken by repeating the egg and panko steps on each breast, which creates a thicker, crunchier shell that holds up beautifully against the sauce.
  • If you're worried about the chicken not being cooked through, check the thickest part with an instant-read thermometer—165°F is your target, and it takes the guesswork completely out of the equation.
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