Crispy Chicken Garlic Cream (Print Version)

Golden pan-fried chicken breasts with a rich, garlicky cream sauce for a comforting dinner.

# Components:

→ 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

# Directions:

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 pepper.
02 - Place flour in one shallow bowl, beat eggs in another, and combine panko with Parmesan cheese in a third bowl.
03 - Dredge each chicken breast in flour, dip in egg, then coat in the panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Fry chicken 4 to 5 minutes per side until golden and cooked through. Remove and tent with foil.
05 - Reduce heat to medium in the same skillet, melt butter, then add garlic and sauté for 1 minute until fragrant.
06 - Pour in heavy cream and chicken broth, scraping up browned bits. Simmer 3 to 4 minutes until slightly thickened.
07 - Stir in salt, pepper, Parmesan, and parsley. Simmer 1 to 2 more 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 extra parsley and serve.

# Expert Advice:

01 -
  • The chicken stays juicy inside while getting genuinely crispy outside, no dry chicken nightmares.
  • That garlicky cream sauce tastes like you spent hours on it, but you didn't.
  • It comes together in under 40 minutes and feels fancy enough for guests.
02 -
  • Pounding the chicken to even thickness is non-negotiable—it's the only way everything cooks at the same rate and the breading doesn't burn before the inside is done.
  • Don't skip letting the oil get properly hot before adding chicken; if it's not shimmering, your coating will absorb oil instead of getting crispy.
  • The sauce will look slightly loose when you're done—it continues to thicken slightly as it sits, and the residual heat from the chicken keeps everything warm.
03 -
  • Use a meat thermometer if you're nervous: the chicken is done at 165°F internal temperature, which takes the guesswork out entirely.
  • Tent the cooked chicken with foil loosely so steam doesn't escape but it doesn't get soggy; the goal is to keep it warm, not to steam it further.
  • If your sauce breaks or looks curdled, whisk in a splash of cold broth off heat and it usually comes back together smoothly.
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