Crispy Chicken Creamy Sauce (Printable version)
Golden breaded chicken in a rich parmesan cream sauce, perfect for satisfying dinners.
# What you need:
→ Chicken and Breading
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 4 tablespoons olive oil, for pan-frying
→ Creamy Sauce
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1/2 cup chicken broth
15 - 1/2 cup grated Parmesan cheese
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper to taste
18 - 2 tablespoons fresh parsley, chopped (optional garnish)
# How to make it:
01 - Preheat oven to 400°F (200°C).
02 - Arrange three separate breading stations: a plate with all-purpose flour, a bowl with beaten eggs, and a plate combining panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper.
03 - Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then press firmly into the seasoned breadcrumb mixture, ensuring an even, thorough coating on all sides.
04 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the breaded chicken breasts for 2 to 3 minutes per side until golden brown and crisp.
05 - Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
06 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
07 - Stir in heavy cream, chicken broth, and grated Parmesan. Simmer gently, stirring frequently, until the sauce thickens, 3 to 4 minutes. Season with Dijon mustard, salt, and pepper to taste.
08 - Remove the chicken from the oven. Spoon the creamy sauce generously over each breast and garnish with chopped fresh parsley. Serve immediately.
# Expert tips:
01 -
- The panko and Parmesan crust stays audibly crunchy even after you blanket it in that impossibly rich sauce.
- It transforms a plain Tuesday dinner into something that feels like you ordered at a bistro, but you made it in your own kitchen with grocery store staples.
02 -
- Press the panko on firmly with your palms because a loose coating will fall off the moment it hits the oil and leave you with bald patches.
- The Dijon mustard may seem like an odd addition but it balances the richness of the cream and Parmesan in a way you will immediately notice if you forget it.
03 -
- Let the breaded chicken rest for five minutes before searing so the coating adheres properly and does not slide off in the pan.
- Use freshly grated Parmesan from a block rather than the pre shredded kind in a can, because it melts smoother and gives the sauce a noticeably deeper flavor.