Crispy Chicken Garlic Cream (View Print Version)

Golden chicken breasts with a luscious garlic cream sauce, ideal for a comforting meal.

# 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

# Method:

01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides evenly with salt and pepper.
02 - Arrange flour in one shallow bowl, beat eggs in a second bowl, and combine panko breadcrumbs with grated Parmesan cheese in a third bowl.
03 - Coat each chicken breast with flour, dip into beaten eggs, then press into the panko-Parmesan mixture until fully covered.
04 - Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken breasts and cook 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover with foil.
05 - Reduce heat to medium in the same skillet and melt butter. Add minced garlic and sauté for 1 minute until fragrant.
06 - Pour in heavy cream and chicken broth, scraping the bottom to release browned bits. Bring to a gentle simmer and cook for 3 to 4 minutes until slightly thickened.
07 - Stir in salt, pepper, grated Parmesan, and chopped parsley. Continue to simmer for 1 to 2 minutes until the sauce coats the back of a spoon.
08 - Return chicken to the skillet, spoon sauce over each piece, and heat for 1 to 2 minutes. Garnish with extra parsley before serving.

# Expert Advice:

01 -
  • The panko-Parmesan coating stays impossibly crispy even after the sauce touches it, which feels like a small miracle every single time.
  • You make the whole thing in one skillet, so cleanup is honest and manageable on a weeknight when energy is low.
02 -
  • Don't skip the resting time with foil after frying—those few minutes let the carryover heat finish cooking without drying out the meat, and the crust stays crispier if it isn't sitting in pooled sauce immediately.
  • The cream will break if you boil it aggressively, so medium heat and a gentle simmer are non-negotiable once the dairy goes in.
03 -
  • Pat your chicken very dry with paper towels before breading; any surface moisture will steam instead of crisp, and you'll wonder why the coating feels more soggy than golden.
  • Use fresh garlic, not jarred—the flavor difference in this sauce is immediately noticeable, and it's the difference between a dish that tastes homemade and one that tastes hurried.
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