Crispy Chicken with Creamy Sauce (Printable version)
Golden breaded chicken breasts with silky garlic-Parmesan cream sauce; comforting, ready in 40 minutes.
# What you need:
→ Chicken and Coating
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon paprika
08 - 1/4 cup grated Parmesan cheese (optional)
→ Frying
09 - 1/3 cup vegetable oil
→ Cream Sauce
10 - 2 tablespoons unsalted butter
11 - 2 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1/2 cup chicken broth
14 - 1/4 cup grated Parmesan cheese
15 - 1 teaspoon Dijon mustard
16 - Salt and pepper to taste
17 - 1 tablespoon chopped fresh parsley (for garnish)
# How To:
01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and paprika.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese. Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then press firmly into the breadcrumb mixture, coating both sides thoroughly.
03 - Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the skillet and fry for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to paper towels to drain.
04 - In a separate saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the heavy cream, chicken broth, Parmesan cheese, and Dijon mustard. Bring to a gentle simmer and cook for 2 to 3 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
05 - Place the crispy chicken breasts on serving plates and spoon the warm cream sauce generously over each piece. Garnish with chopped fresh parsley and serve immediately.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp crust and the silky Parmesan sauce is genuinely addictive.
- It tastes like something you would order at a restaurant but comes together with pantry staples on a weeknight.
02 -
- If the oil is not hot enough when the chicken goes in the breading will soak up grease instead of crisping, so wait for that shimmer.
- Letting the sauce simmer too long will cause it to break, so pull it off the heat the moment it coats the back of a spoon.
03 -
- Add a splash of dry white wine to the sauce right after the garlic for a layer of flavor that will have everyone asking what your secret is.
- Press the panko firmly onto each chicken breast with your palms so the coating adheres in an even, unbroken layer.