Crispy Chicken Garlic Cream (Printable Version)

Golden chicken breasts pan-fried to crispiness, topped with a luscious garlic cream sauce.

# What You Need:

→ 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:

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

# Expert Advice:

01 -
  • The chicken stays juicy inside while getting impossibly crispy on the outside, thanks to the panko-Parmesan coating.
  • That garlic cream sauce comes together in minutes using the same pan, so you're not drowning in dirty dishes.
02 -
  • Don't skip pounding the chicken to even thickness—I learned this the hard way when thicker pieces stayed undercooked while thinner ones dried out.
  • The sauce will tighten slightly as it cools, so if it looks a touch thin when you're cooking it, that's actually perfect; don't over-reduce it.
03 -
  • If you want extra crunch, repeat the egg-and-panko dip a second time before frying; that double coat is a game-changer.
  • Don't let your oil cool between batches if you're cooking for more than 4 people—keep the temperature steady and you'll get consistent golden color every time.
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