Crispy Chicken Garlic Cream (Print Version)

Golden chicken breasts pan-fried, topped with a rich garlic cream sauce, ideal for cozy meals.

# Components:

→ 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, beaten
06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup olive oil (for frying)

→ 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, plus extra for garnish

# Preparation Steps:

01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and black pepper.
02 - Arrange flour in one shallow bowl, beaten eggs in a second bowl, and mix panko breadcrumbs with Parmesan in a third bowl.
03 - Dredge each chicken breast in flour, dip in beaten eggs, then coat evenly with the panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm covered with foil.
05 - Reduce heat to medium. Melt butter in the same skillet, add minced garlic and sauté for 1 minute until fragrant.
06 - Pour in heavy cream and chicken broth, scraping browned bits from the skillet. Bring to a simmer and cook 3 to 4 minutes until sauce thickens slightly.
07 - Stir in salt, black pepper, Parmesan cheese, and chopped parsley. Continue simmering for 1 to 2 minutes until sauce coats the back of a spoon.
08 - Return chicken breasts to the skillet, spoon sauce over them, and heat for 1 to 2 minutes. Garnish with extra parsley before serving.

# Expert Advice:

01 -
  • Crispy, golden chicken with a sauce so good you'll find yourself scraping the pan long after dinner ends.
  • Comes together in under an hour, which means weeknight dinners actually taste restaurant-quality instead of rushed.
  • The garlic cream builds right in the same pan, no extra dishes, just pure comfort on a plate.
02 -
  • The breading only gets crispy if your oil is truly hot before the chicken goes in—if it's not shimmering, it won't be the same.
  • Don't skip scraping the pan after removing the chicken because those browned bits are liquid gold for your sauce's flavor.
  • Heavy cream breaks if it gets too hot, so keep the sauce at a gentle simmer once you add it, never a rolling boil.
03 -
  • Room temperature chicken breasts cook more evenly than cold ones straight from the fridge, so pull them out while you set up your breading station.
  • If the sauce breaks or looks separated, whisk in a splash of cold cream off heat and it usually comes back together beautifully.
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