Crispy Chicken Creamy Sauce (Printable)
Golden breaded chicken breasts in a rich, velvety Parmesan cream sauce with garlic and herbs.
# What You'll 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 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon 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
# How to Make It:
01 - Preheat oven to 400°F. Position the rack in the center.
02 - Arrange three stations: a plate with all-purpose flour, a bowl with beaten eggs, and a plate combining panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper.
03 - Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then press firmly into the breadcrumb mixture, ensuring an even, thorough coating on all sides.
04 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the breaded chicken breasts for 2 to 3 minutes per side until golden brown and crisp.
05 - Transfer the skillet to the preheated oven. Bake for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F.
06 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in heavy cream, chicken broth, and grated Parmesan. Simmer gently, stirring continuously, until the sauce thickens, about 3 to 4 minutes. Season with Dijon mustard, salt, and pepper to taste.
07 - Remove the chicken from the oven. Spoon the creamy sauce generously over each breast. Garnish with chopped fresh parsley and serve immediately.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp crust and the silky Parmesan sauce is genuinely addictive.
- It looks and tastes like you spent hours, but the whole thing comes together in about forty minutes flat.
02 -
- Do not rush the searing step, that golden crust is what makes this dish special and flipping too early will tear it off.
- Let the sauce simmer gently, not boil aggressively, or the cream can break and become grainy.
03 -
- Let the breaded chicken rest for five minutes before searing so the coating has time to adhere properly to the meat.
- Use freshly grated Parmesan from a block, the pre shredded kind has additives that make it melt unevenly in the sauce.