Crispy Chicken Creamy Sauce (Printable version)
Golden crusted chicken with velvety Parmesan cream sauce
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 1 cup breadcrumbs (panko or regular)
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
→ Frying
09 - 1/3 cup vegetable oil (or as needed)
→ Creamy Sauce
10 - 2 tablespoons unsalted butter
11 - 2 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1/2 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
15 - 1 teaspoon Dijon mustard
16 - Salt and black pepper, to taste
17 - 2 tablespoons chopped fresh parsley (optional)
# How To:
01 - Flatten each chicken breast to an even thickness using a meat mallet. Season both sides generously with salt and black pepper.
02 - Place the all-purpose flour in a shallow dish. Beat the eggs in a second shallow dish. Combine the breadcrumbs, grated Parmesan cheese, garlic powder, and paprika in a third shallow dish.
03 - Dredge each seasoned chicken breast in flour, shaking off any excess. Dip into the beaten eggs, allowing the surplus to drip off. Press firmly into the breadcrumb mixture, ensuring an even, thorough coating on all sides.
04 - Heat vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the breaded chicken breasts. Fry for 4 to 5 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.
05 - In a saucepan, melt the butter over medium heat. Sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Stir in the grated Parmesan cheese and Dijon mustard. Continue simmering for 2 to 3 minutes until the sauce thickens and coats the back of a spoon. Season with salt and black pepper to taste.
06 - Arrange the crispy chicken on serving plates and spoon the warm creamy sauce generously over each piece. Garnish with chopped fresh parsley if desired. Serve immediately alongside mashed potatoes, steamed vegetables, or pasta.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp crust and the silky Parmesan sauce is genuinely addictive.
- It looks and tastes like something from a restaurant but comes together in under an hour with pantry staples.
02 -
- If the oil is not hot enough when the chicken goes in, the breading will absorb grease instead of crisping up properly.
- Adding the Parmesan off the heat or over very low heat prevents the sauce from turning grainy or breaking.
03 -
- Do not flip the chicken more than once because every flip risks loosening the breading and letting oil seep underneath.
- Making the sauce in the same skillet after pouring out the oil but leaving the flavorful bits creates an even deeper flavor foundation.