Crispy Chicken Creamy Sauce (Printable Version)
Golden breaded chicken with rich parmesan cream sauce
# What You'll Need:
→ Chicken and Breading
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 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 4 tablespoons olive oil
→ Creamy Sauce
11 - 2 tablespoons 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 pepper to taste
18 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 400°F. Position the rack in the center of the oven for even heat distribution.
02 - Arrange three breading stations: spread all-purpose flour on a plate, beat 2 large eggs in a shallow bowl, and combine panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper on a second plate. Mix the breadcrumb seasoning thoroughly.
03 - Pat the chicken breasts dry with paper towels. Dredge each breast in flour, shaking off excess, then dip into beaten eggs coating completely, and finally press firmly into the seasoned breadcrumb mixture, ensuring an even crust on all sides.
04 - Heat olive oil in a large ovenproof skillet over medium-high heat until the oil shimmers. Carefully place the breaded chicken breasts in the skillet and sear for 2 to 3 minutes per side until the crust turns golden brown and crispy.
05 - Transfer the skillet directly into the preheated oven. Bake for 12 to 15 minutes until the internal temperature of the thickest part of each breast reaches 165°F and the juices run clear.
06 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, stirring frequently to prevent browning.
07 - Pour in the heavy cream and chicken broth, then stir in the grated Parmesan. Simmer gently for 3 to 4 minutes, stirring continuously, until the sauce thickens and coats the back of a spoon. Stir in Dijon mustard and season with salt and pepper to taste.
08 - Remove the chicken from the oven. Spoon the creamy sauce generously over each breast and garnish with chopped fresh parsley. Serve immediately alongside steamed vegetables, mashed potatoes, or pasta.
# Expert Advice:
01 -
- The contrast between shatteringly crisp chicken and velvety sauce is the kind of thing that makes people close their eyes when they take a bite.
- It looks like a restaurant dish but the entire process is surprisingly manageable on a weeknight.
02 -
- Do not walk away from the garlic in butter because thirty seconds of distraction turns fragrant into bitter and the whole sauce tastes burnt.
- Letting the sauce boil rather than simmer causes the cream to break and separate into grainy curds.
03 -
- Press the panko coating on with real pressure and hold it for a few seconds because a gentle dusting will slide off the moment it hits oil.
- A wire rack set inside a sheet pan is the best way to keep the bottoms crisp if you need to hold the chicken before serving.