Crispy Chicken Creamy Sauce (Printer-friendly)
Golden chicken with rich velvety Parmesan cream sauce
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil, for frying
→ Creamy Sauce
11 - 1 tablespoon unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1/2 cup chicken broth
15 - 1/2 cup grated Parmesan cheese
16 - 1 teaspoon Dijon mustard
17 - Salt and black pepper, to taste
18 - Chopped fresh parsley, for garnish
# How to Make It:
01 - Prepare three shallow bowls: combine flour with garlic powder, paprika, salt, and black pepper in the first; beat eggs in the second; mix panko breadcrumbs with grated Parmesan in the third.
02 - Pat chicken breasts dry with paper towels. Dredge each breast in the seasoned flour mixture, dip into beaten eggs, then press firmly into the panko-Parmesan mixture, coating both sides thoroughly.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken breasts 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on a paper towel-lined plate.
04 - Melt butter in a saucepan over medium heat. Sauté minced garlic until fragrant, about 1 minute. Pour in heavy cream and chicken broth, bring to a gentle simmer, then stir in Parmesan cheese, Dijon mustard, salt, and pepper. Simmer 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
05 - Arrange the crispy chicken on plates and spoon the warm creamy sauce over each portion. Garnish with chopped fresh parsley and serve immediately with steamed vegetables or mashed potatoes.
# Expert Tips:
01 -
- That shatteringly crisp crust gives way to juicy chicken, and the sauce is the kind of thing you will want to drag every last bit of through with bread.
- It sounds fancy enough for guests but comes together on a weeknight without losing your mind.
02 -
- Do not rush the oil temperature, because chicken dropped into oil that is not hot enough will absorb grease and the crust will peel off in sad, soggy patches.
- Stir the Parmesan into the sauce over low heat and never at a rolling boil, or you will end up with a grainy, separated mess that no amount of whisking can fix.
03 -
- Let the breaded chicken rest for five minutes before frying so the coating can set and actually stick to the meat instead of falling off in the pan.
- A squeeze of lemon juice stirred into the sauce at the very end brightens the whole dish and makes people wonder what your secret ingredient is.