Crispy Chicken Garlic Cream (Print)

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

# Ingredients:

→ 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

# Directions:

01 - Place chicken breasts between plastic wrap sheets and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
02 - Place flour in one shallow bowl, beaten eggs in another, and combine panko with Parmesan cheese in a third.
03 - Dredge each breast in flour, dip in egg, then coat with the panko-Parmesan mixture, pressing lightly to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden and cooked through. Remove and keep warm tented with foil.
05 - Reduce heat to medium in the same skillet. Melt butter, add garlic, and sauté for 1 minute until fragrant.
06 - Add heavy cream and chicken broth, scraping browned bits from the pan. Bring to a simmer and cook 3 to 4 minutes until slightly thickened.
07 - Stir in salt, pepper, Parmesan cheese, and parsley. Simmer 1 to 2 more minutes until the sauce coats the back of a spoon.
08 - Return chicken to the skillet, spoon sauce over, and heat 1 to 2 minutes. Garnish with extra parsley before serving.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy inside while the coating turns crackling-gold, and nobody has to know how easy it actually was.
  • That garlic cream sauce does something almost magical—it transforms a simple pan into liquid comfort that clings to everything you pair it with.
  • It's the kind of dish that feels like a restaurant meal but comes together in less time than ordering takeout.
02 -
  • Don't skip pounding the chicken to even thickness—thick spots will stay pale while thin spots brown, and you'll end up with uneven cooking that ruins the whole dish.
  • Keep the oil at medium-high heat, not screaming hot, or your beautiful coating will turn dark brown while the inside stays raw and cold.
  • Let the sauce simmer gently rather than boiling hard, or the cream can break and the sauce turns grainy instead of silky.
03 -
  • Pound your chicken on a cutting board, not a counter—it keeps the surface intact and makes cleanup easier than you'd expect.
  • Don't rush the simmering step when the sauce hits the pan; those few minutes let the flavors meld and the sauce thicken naturally without breaking.
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