Crispy Chicken Garlic Cream (Printable)

Golden pan-fried chicken breasts served with a luscious garlic cream sauce for a cozy dinner.

# 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 Make It:

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 second bowl, and combine panko breadcrumbs with Parmesan cheese in a third bowl.
03 - Dredge each chicken breast in flour, dip into beaten eggs, then coat with the panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. When hot, add chicken and cook 4 to 5 minutes per side until golden brown and fully cooked. Remove chicken and tent with foil to keep warm.
05 - Reduce heat to medium. Melt butter in the same skillet, then add minced garlic and sauté for 1 minute until fragrant.
06 - Add heavy cream and chicken broth, scraping up browned bits from the skillet. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened.
07 - Stir in salt, pepper, Parmesan cheese, and chopped parsley. Simmer for 1 to 2 minutes until the sauce coats the back of a spoon.
08 - Return chicken to the skillet, spoon sauce over, and heat for 1 to 2 minutes. Garnish with additional parsley before serving.

# Expert Advice:

01 -
  • That panko crust stays crispy even after the sauce touches it, which honestly feels like kitchen magic.
  • It comes together in under 45 minutes, making it the kind of dinner you can actually pull off on a Tuesday when nobody planned ahead.
  • The garlic cream sauce is rich enough to feel special but simple enough that you won't stress about it breaking or curdling.
02 -
  • Don't skip pounding the chicken to even thickness; uneven pieces mean some parts dry out while others are still cooking.
  • The moment the chicken is golden, it's actually already cooked through—cooking it longer only makes it tougher, so trust your eyes and the thermometer.
  • Make the sauce in the same pan so you capture all those flavorful browned bits; it's where half the taste lives.
03 -
  • If your sauce seems too thin, let it simmer a bit longer; if it's too thick, whisk in a splash of broth or even water to loosen it.
  • Double-coat the chicken by repeating the egg and panko layers if you want an extra-crunchy exterior that stays crispy even under sauce.
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