Crispy Chicken Creamy Sauce (Printable)
Golden breaded chicken in a 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, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese (for breading)
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 (for pan-frying)
→ 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 (for sauce)
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper to taste
18 - 2 tablespoons chopped fresh parsley (optional garnish)
# How to Prepare:
01 - Preheat oven to 400°F (200°C).
02 - Arrange three breading stations: a plate with all-purpose flour, a shallow 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 through the flour, shaking off excess. Dip into the beaten eggs, then press firmly into the seasoned 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 the exterior is golden brown and crisp.
05 - Transfer the skillet directly into the preheated oven. Bake for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
06 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Pour in heavy cream and chicken broth, then stir in grated Parmesan. Simmer gently for 3 to 4 minutes, stirring continuously, until the sauce thickens. 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 if desired and serve immediately.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp crust and the silky Parmesan sauce is genuinely addictive.
- It looks like something from a restaurant menu but comes together with everyday ingredients you probably already have.
02 -
- Do not rush the searing step because that initial golden crust is what protects the breading from going soggy under the sauce.
- Let the sauce simmer gently never at a full rolling boil or the cream can break and become grainy instead of smooth.
03 -
- Press the panko mixture onto the chicken with real pressure and let the breaded pieces rest five minutes on a plate before frying so the coating adheres firmly.
- Use an ovenproof skillet so you can move straight from stovetop searing to oven baking without dirtying another pan.