Crispy Chicken Garlic Cream (Printable version)

Golden pan-fried chicken breasts served with a luscious garlic cream sauce for a comforting meal.

# What you 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

→ 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

# Steps to follow:

01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and black pepper.
02 - Place 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 in beaten eggs, then coat 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 cooked through. Remove chicken and keep warm tented with foil.
05 - Reduce heat to medium, melt butter in the same skillet, and sauté minced garlic for 1 minute until fragrant.
06 - Add heavy cream and chicken broth, scraping the skillet to release browned bits. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in salt, pepper, Parmesan cheese, and chopped parsley. Simmer an additional 1 to 2 minutes until the sauce coats the back of a spoon.
08 - Return chicken to the skillet, spoon the sauce over, and heat for 1 to 2 minutes. Garnish with extra parsley and serve immediately.

# Expert tips:

01 -
  • Crispy chicken paired with a silky sauce strikes that perfect balance between comfort and restaurant-quality.
  • The whole thing comes together in 40 minutes, no complicated techniques or special skills required.
  • One skillet means less cleanup, which is honestly the real win on a tired weeknight.
02 -
  • Don't skip pounding the chicken to even thickness or you'll end up with a dry exterior and raw center.
  • The oil temperature is everything—if it's not hot enough, the coating will soak up oil and turn soggy instead of staying crispy.
  • Once you add the cream to the pan, the sauce will continue to thicken slightly as it cools, so pull it off the heat when it still looks a touch loose.
03 -
  • For extra crispy chicken, double-coat by dipping the breaded chicken back into the egg and then into fresh panko one more time.
  • If your sauce breaks or looks curdled, whisk in a splash of cold chicken broth off heat and it will usually come back together.
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