Crispy Chicken Garlic Cream (Printable)

Golden chicken breasts pan-fried to crispiness and served with a rich, garlicky cream sauce.

# 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

# How-To:

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 - Arrange flour in one shallow bowl, beaten 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 in the panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. When hot, add chicken breasts and cook 4 to 5 minutes per side until golden brown and cooked through. Remove and tent with foil.
05 - Using the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant.
06 - Pour in heavy cream and chicken broth, scraping up any browned bits from the skillet. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened.
07 - Stir in salt, black pepper, Parmesan cheese, and chopped parsley. Continue simmering for 1 to 2 minutes until sauce coats the back of a spoon.
08 - Return chicken breasts to the skillet, spoon sauce over them, and heat for 1 to 2 minutes. Garnish with extra parsley before serving.

# Expert Hints:

01 -
  • The panko stays crackling even after the sauce touches it—a textural trick that feels like a small kitchen victory.
  • That garlic cream sauce tastes restaurant-quality but comes together in the same pan, no extra dishes required.
  • It genuinely tastes fancy enough to impress but easy enough for a Tuesday night when you're tired.
02 -
  • Pounding the chicken to even thickness isn't optional—it's what transforms this from average to reliably excellent, and it takes maybe a minute.
  • Don't skip the plastic wrap when pounding; it saves cleanup and prevents egg splatter everywhere.
  • The sauce will look thin at first, but trust the simmer time—it thickens beautifully as it reduces.
03 -
  • Pat the chicken completely dry before breading—moisture is the enemy of crispiness, and twenty seconds of blotting pays dividends.
  • Keep the oil at medium-high heat, not smoking hot; this allows the breading to turn golden while the chicken cooks through without burning.
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