Crispy Chicken Creamy Sauce (Printer-friendly)
Juicy chicken with crisp golden crust served in velvety parmesan cream sauce
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 1 cup breadcrumbs (panko or regular)
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
→ Frying
09 - 1/3 cup vegetable oil (or as needed)
→ Creamy Sauce
10 - 2 tablespoons butter
11 - 2 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1/2 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
15 - 1 teaspoon Dijon mustard
16 - Salt and black pepper, to taste
17 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Place each chicken breast between sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides generously with salt and black pepper.
02 - Arrange three shallow bowls in a row: fill the first with all-purpose flour, the second with beaten eggs, and the third with a mixture of breadcrumbs, grated Parmesan, garlic powder, and paprika.
03 - Dredge each seasoned chicken breast in flour, shaking off any excess. Dip into the beaten eggs, allowing the extra to drip off. Press firmly into the breadcrumb mixture, coating both sides evenly and thoroughly.
04 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the breaded chicken breasts and cook for 4 to 5 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.
05 - In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Stir in the Parmesan cheese and Dijon mustard, then continue simmering for 2 to 3 minutes until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.
06 - Arrange the crispy chicken on serving plates and spoon the warm creamy sauce generously over each piece. Garnish with chopped fresh parsley if desired, and serve immediately with your choice of sides.
# Expert Tips:
01 -
- The contrast of shatteringly crisp crust against that silky, garlicky cream sauce is the kind of thing you will start craving on a random Wednesday.
- It looks and tastes like a restaurant dish but uses pantry staples you probably already have sitting around.
02 -
- If the oil is not hot enough before the chicken goes in, the breading will soak up grease instead of crisping, and you will end up with something soggy and sad.
- Do not skip pounding the chicken flat because uneven breasts mean the thin end is overcooked by the time the thick end is safe to eat.
03 -
- Let the breaded chicken rest on a wire rack for five minutes before frying so the coating adheres firmly and does not slide off in the pan.
- If you want to make this ahead, fry the chicken and make the sauce separately, then reheat the sauce gently and pour it over right before serving so nothing goes soft.