Crispy Chicken Garlic Cream (Print Version)

Pan-fried chicken breasts with a rich garlic cream sauce for a comforting, flavorful meal.

# 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 for frying

→ Garlic Cream Sauce

09 - 3 tablespoons unsalted butter
10 - 6 garlic cloves, 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 plastic wrap sheets and pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Arrange flour in one bowl, beat eggs in a second, and combine panko with Parmesan in a third bowl.
03 - Dredge each chicken breast in flour, dip in beaten eggs, then coat with panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and tent with foil.
05 - Reduce heat to medium, melt butter in the same skillet, add garlic and sauté for 1 minute until fragrant.
06 - Pour in heavy cream and chicken broth, scraping browned bits from the pan. Simmer 3–4 minutes until slightly thickened.
07 - Stir in salt, pepper, Parmesan, and parsley. Continue simmering 1–2 minutes until sauce coats the back of a spoon.
08 - Return chicken to skillet, spoon sauce over, and heat 1–2 minutes. Garnish with additional parsley and serve immediately.

# Expert Advice:

01 -
  • The chicken stays impossibly tender inside while the crust turns pure gold and crunch.
  • That garlic cream sauce tastes fancy enough for company but comes together faster than you'd expect.
  • It's the kind of dinner that feels special without demanding hours of your evening.
02 -
  • Don't skip the pounding step—it sounds fussy, but uneven thickness is the biggest reason chicken cooks unevenly and ends up dry in some spots and undercooked in others.
  • The browned bits in your pan after frying the chicken aren't something to wipe away; they're flavor waiting to dissolve into your sauce, so make sure you scrape them up.
  • Use medium or medium-high heat for frying, not high—rushing the browning burns the outside before the chicken finishes cooking inside.
03 -
  • Room-temperature eggs absorb into breadcrumbs more evenly than cold eggs, so pull yours out 10 minutes before breading.
  • If your sauce needs more body, whisk together a tiny bit of cornstarch and cold water (a slurry) and stir it in while the sauce simmers—it thickens without curdling the cream.
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