Crispy Chicken Creamy Sauce (Printable)
Golden breaded chicken with a rich Parmesan cream sauce
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 1 cup breadcrumbs (panko or regular)
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
→ Frying
09 - 1/3 cup vegetable oil (or as needed)
→ Creamy Sauce
10 - 2 tablespoons butter
11 - 2 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1/2 cup chicken broth
14 - 1/2 cup grated Parmesan cheese
15 - 1 teaspoon Dijon mustard
16 - Salt and black pepper, to taste
17 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Flatten each chicken breast to an even thickness using a meat mallet. Season both sides generously with salt and black pepper.
02 - Place all-purpose flour in a shallow bowl, beaten eggs in a second bowl, and combine breadcrumbs, grated Parmesan cheese, garlic powder, and paprika in a third shallow bowl.
03 - Dredge each seasoned chicken breast in flour, shaking off any excess. Dip into the beaten eggs, then press firmly into the breadcrumb mixture, coating both sides thoroughly.
04 - Heat vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken breasts. Fry for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.
05 - In a saucepan, melt butter over medium heat. Sauté minced garlic until fragrant, about 30 seconds. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Stir in grated Parmesan cheese and Dijon mustard. Continue simmering for 2 to 3 minutes until the sauce thickens. Season with salt and black pepper to taste.
06 - Arrange the crispy chicken on serving plates and spoon the creamy sauce generously over each piece. Garnish with chopped fresh parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The contrast between that shatteringly crisp crust and the silky Parmesan sauce is genuinely restaurant quality.
- It comes together in under an hour, which makes it perfect for both chaotic Tuesday nights and lazy Sunday suppers.
02 -
- Do not rush the oil heating step, because chicken added to oil that is not hot enough will soak up grease and lose its crunch.
- Let the sauce simmer gently and never boil hard, or the cream can break and become grainy instead of smooth.
03 -
- Use one hand for the dry ingredients and the other for the egg to avoid breading your own fingers into a clumpy mess.
- Grate your Parmesan fresh from a block rather than using the pre shredded kind, because it melts smoother and tastes noticeably better.