Crispy Chicken Garlic Cream (Printer View)

Golden pan-fried chicken breasts paired with a luscious garlic cream sauce.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon 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

# Method:

01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
02 - Place flour in one shallow bowl, beat eggs in a second bowl, and combine panko breadcrumbs with Parmesan cheese in a third bowl.
03 - Dredge each chicken breast in flour, dip in beaten eggs, and coat with the panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden and cooked through. Remove to a plate and tent with foil.
05 - Lower heat to medium in the same skillet, melt butter, add minced garlic, and sauté for 1 minute until fragrant.
06 - Pour in heavy cream and chicken broth, scraping up any browned bits. Bring to a simmer and cook 3 to 4 minutes until slightly thickened.
07 - Stir in salt, black pepper, Parmesan cheese, and chopped parsley. Simmer an additional 1 to 2 minutes until sauce coats the back of a spoon.
08 - Return chicken to skillet, spoon sauce over, and heat for 1 to 2 minutes. Garnish with extra parsley and serve immediately.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy under that crispy, golden crust while the sauce does all the heavy lifting on flavor.
  • You'll have dinner on the table in less than an hour, and your kitchen will smell like you've been cooking all day.
  • It's the kind of dish that makes weeknight dinners feel like you're treating yourself.
02 -
  • The chicken will keep cooking from residual heat, so pull it from the pan when it's just barely cooked through—overcooked chicken is the enemy of everything good about this dish.
  • Your breading station is sacred; if you mix up which bowl is which, your flour-dusted fingers will contaminate the egg, and everything falls apart from there.
  • The sauce will look thin when it first comes together, but three to four minutes of simmering transforms it into something luscious that actually coats the chicken instead of pooling at the bottom.
03 -
  • Pat your chicken completely dry before breading—any moisture will steam instead of fry, sabotaging your crispy coating faster than anything else.
  • Resist the urge to flip your chicken more than once; let each side get proper color and crust before moving it around the pan.
  • Save a small splash of that cream sauce liquid before finishing, because you can always adjust thickness at the end without having to remake the whole thing.
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