Crispy Chicken Garlic Cream (Printable Version)

Pan-fried chicken breasts served with a rich garlic cream sauce for a cozy meal.

# What You 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

→ 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 Make:

01 - Place chicken breasts between two sheets of plastic wrap and flatten to an even 1/2-inch thickness. Season both sides with salt and pepper.
02 - Arrange flour in one shallow bowl, beat eggs in a second bowl, and mix panko breadcrumbs with Parmesan cheese in a third bowl.
03 - Coat each chicken breast first in flour, then dip in beaten eggs, and finally press into the panko-Parmesan mixture until evenly coated.
04 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 4 to 5 minutes per side until golden brown and fully cooked. Transfer to a plate and tent with foil to keep warm.
05 - Lower heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
06 - Stir in heavy cream and chicken broth, scraping up any browned bits from the pan. Simmer for 3 to 4 minutes until the sauce thickens slightly.
07 - Incorporate salt, black pepper, Parmesan cheese, and chopped parsley. Cook for another 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 extra parsley and serve immediately.

# Expert Tips:

01 -
  • The crust stays crispy even after the sauce touches it—a small miracle that happens when you use panko and Parmesan together.
  • That garlic cream sauce is buttery and rich without ever feeling heavy or pretentious.
  • It's the kind of dish that makes weeknight cooking feel less like a chore and more like treating yourself.
02 -
  • Don't skip pounding the chicken to even thickness—it's the difference between some pieces being dry while others are perfect.
  • Keep the oil hot enough when frying so the crust sets immediately; too cool and it will absorb oil and become greasy instead of crispy.
  • Add the Parmesan to the sauce off the heat or at the very end, because high heat can make it clump or become grainy.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out 10 minutes before cooking.
  • Don't flip the chicken too early or too often; it needs those 4 to 5 uninterrupted minutes to develop that beautiful golden crust.
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