Crispy Chicken Garlic Cream (Printable)

Golden pan-fried chicken breasts served with a luscious garlicky cream sauce for comforting dinners.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground 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

# How-To:

01 - Between two sheets of plastic wrap, pound chicken breasts to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Arrange flour in one shallow bowl, beaten eggs in a second, and combine panko with Parmesan in a third bowl.
03 - Dredge each breast in flour, dip in eggs, then press into panko-Parmesan mixture to coat evenly.
04 - Heat olive oil over medium-high heat in a large skillet. Fry chicken 4 to 5 minutes per side until golden and fully cooked. Remove and tent with foil.
05 - Reduce heat to medium, melt butter in skillet, then sauté garlic for 1 minute until aromatic.
06 - Add heavy cream and chicken broth to skillet, scraping browned bits. Simmer 3 to 4 minutes until slightly thickened.
07 - Incorporate salt, pepper, Parmesan, and parsley. Simmer an additional 1 to 2 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 before serving.

# Expert Advice:

01 -
  • The chicken stays impossibly tender inside while the outside stays crispy, even hours later.
  • That garlic cream sauce tastes like it took hours to make, but it comes together in the same skillet without extra dishes.
  • It's flexible enough to serve with whatever's in your fridge—pasta, potatoes, vegetables—without any fuss.
02 -
  • Don't skip pounding the chicken to even thickness; I learned this the hard way when one piece was done and another was still raw in the middle.
  • The panko coating will only stay crispy if you don't cover the cooked chicken tightly; that's why you tent it loosely with foil instead of a lid.
  • If your sauce breaks or looks greasy instead of silky, you likely cooked it too hot; medium heat is your friend here.
03 -
  • If you're cooking for a crowd, you can bread all your chicken ahead and refrigerate it for up to 4 hours; this actually helps the coating adhere even better.
  • The secret to a sauce that tastes restaurant-quality is not rushing the simmer; patience lets the flavors meld and the cream thicken naturally without breaking.
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