Crispy Chicken Creamy Sauce (Print version)
Golden crispy chicken breasts served with rich velvety Parmesan sauce. Perfect comfort food.
# What goes in:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup (120 g) all-purpose flour
03 - 2 large eggs
04 - 1 cup (100 g) panko breadcrumbs
05 - 1/2 cup (50 g) grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil, for frying
→ Creamy Sauce
11 - 1 tablespoon unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup (240 ml) heavy cream
14 - 1/2 cup (120 ml) chicken broth
15 - 1/2 cup (50 g) grated Parmesan cheese
16 - 1 teaspoon Dijon mustard
17 - Salt and black pepper, to taste
18 - Chopped fresh parsley, for garnish
# Cooking steps:
01 - Prepare three shallow bowls: combine flour, garlic powder, paprika, salt, and black pepper in the first; beat eggs in the second; mix panko breadcrumbs with grated Parmesan in the third.
02 - Pat chicken breasts dry with paper towels. Dredge each breast in the seasoned flour mixture, dip into beaten eggs, then press firmly into the panko-Parmesan mixture until evenly coated on all sides.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken breasts for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate to drain.
04 - Melt butter in a saucepan over medium heat. Sauté minced garlic until fragrant, about 1 minute. Pour in heavy cream and chicken broth, bring to a gentle simmer, then stir in Parmesan cheese, Dijon mustard, salt, and pepper. Simmer for 3–4 minutes until the sauce thickens to a velvety consistency.
05 - Arrange the crispy chicken on plates, spoon the creamy sauce generously over each piece, and garnish with chopped fresh parsley. Serve immediately while hot.
# Tips from flavorandfeast:
01 -
- The contrast between that shatteringly crisp crust and the silky Parmesan sauce is genuinely addictive.
- It looks and tastes like something from a restaurant, but the whole thing comes together in under an hour.
02 -
- If the oil is not hot enough when you add the chicken, the breading will absorb grease instead of crisping up properly.
- Letting the sauce simmer too long will cause it to break and become grainy rather than smooth.
03 -
- Use one hand for the dry ingredients and the other for the egg to avoid the dreaded clubhand buildup of breading on your fingers.
- A cast iron skillet holds heat more evenly than a thin pan, giving you a more consistent golden crust across every piece.