Crispy Chicken Garlic Cream (Printable Version)

Golden pan-fried chicken breasts topped with a rich garlic cream sauce, perfect for comforting meals.

# 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

# 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 black pepper.
02 - Place flour in one shallow bowl, beat eggs in a separate bowl, and combine panko breadcrumbs with grated Parmesan in a third bowl.
03 - Dredge each chicken breast in flour, dip into beaten eggs, then coat evenly with the panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove to a plate and tent 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 up browned bits from the pan. 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. Simmer for 1 to 2 minutes until sauce coats the back of a spoon.
08 - Return chicken to the skillet, spoon sauce over the top, and heat for 1 to 2 minutes. Garnish with extra parsley and serve immediately.

# Expert Tips:

01 -
  • The chicken stays impossibly tender inside while the panko crust delivers that satisfying crunch you crave.
  • A restaurant-quality sauce comes together in the same pan, tasting like you've been simmering it for hours when it's really just minutes.
  • It's flexible enough for weeknight cooking but impressive enough to serve when people are coming over.
02 -
  • Don't skip the resting step after searing—tenting the chicken with foil keeps it warm while you build the sauce, and it stays much more tender when it cooks through fully before adding sauce.
  • The brown bits stuck to the pan after cooking the chicken aren't a mess; they're liquid gold that transforms the sauce, so scrape them up while the pan is hot.
  • Heavy cream breaks into separated, grainy clumps if you let it boil hard, so keep the heat at a gentle simmer and stir occasionally.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so take yours out 15 minutes before you start cooking.
  • The best crust stays crispy when you serve it immediately, so time your sauce so everything finishes at once rather than letting cooked chicken sit around getting soft.
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