Crispy Chicken Garlic Cream (Printable)

Golden pan-fried chicken breasts served with a luscious garlic cream sauce for cozy meals.

# What You'll Need:

→ 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 for frying

→ 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, plus extra for garnish

# Directions:

01 - Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of 1/2 inch. Season both sides evenly with salt and black pepper.
02 - Arrange 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 into the beaten eggs, then coat thoroughly 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 brown and fully cooked. Transfer to a plate and tent loosely with foil.
05 - Reduce skillet heat to medium, melt butter, then add minced garlic and sauté for 1 minute until fragrant.
06 - Add heavy cream and chicken broth to the skillet, scraping up 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 for 1 to 2 minutes until the sauce coats the back of a spoon.
08 - Return chicken breasts to the skillet, spoon sauce over, and heat for 1 to 2 minutes. Garnish with additional parsley before serving.

# Expert Tips:

01 -
  • The panko-Parmesan crust stays incredibly crispy even after the sauce is spooned over it, which feels like a small victory every single time.
  • Heavy cream and garlic do something almost effortless here, creating a sauce that tastes restaurant-quality but requires maybe five extra minutes of your time.
  • It's flexible enough to make on a random weeknight but impressive enough to serve when people are coming over.
02 -
  • Don't skip pounding the chicken to even thickness or you'll end up with some pieces dried out while others are still slightly rubbery inside.
  • The brown bits at the bottom of your pan after frying the chicken are pure flavor, so absolutely scrape them into the sauce rather than starting with a clean pan.
  • If your sauce looks separated or greasy, whisk in a splash of cold broth to bring everything back together.
03 -
  • Have your serving platter warming in a low oven while you cook so the finished dish stays hot from pan to table.
  • If you're making this for guests, you can pound and bread the chicken several hours ahead, then store it on a plate in the refrigerator until you're ready to fry, which removes so much last-minute stress.
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