Crispy Chicken Creamy Sauce (Printable)
Golden crispy chicken with rich velvety Parmesan cream sauce for a comforting dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour (120 g)
03 - 2 large eggs
04 - 1 cup panko breadcrumbs (100 g)
05 - 1/2 cup grated Parmesan cheese (50 g)
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 heavy cream (240 ml)
14 - 1/2 cup chicken broth (120 ml)
15 - 1/2 cup grated Parmesan cheese (50 g)
16 - 1 teaspoon Dijon mustard
17 - Salt and black pepper, to taste
18 - Chopped fresh parsley, for garnish
# Directions:
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.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken breasts 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on a paper towel-lined plate.
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. Continue simmering 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
05 - Arrange the crispy chicken on plates, spoon the creamy sauce generously over each piece, and finish with a sprinkle of chopped fresh parsley.
# Expert Tips:
01 -
- The double Parmesan trick, both in the crust and the sauce, creates a depth of flavor that surprises people every time.
- It looks and tastes like something from a restaurant but the process is surprisingly manageable for a home cook.
- Leftovers, if you ever have them, make an incredible sandwich the next day.
02 -
- Do not rush the oil temperature because chicken dropped into oil that is not hot enough will absorb grease and turn soggy instead of crisp.
- Let the sauce simmer without boiling hard or the cream can break and become grainy instead of smooth.
03 -
- Use one hand for dry ingredients and the other for wet to avoid breading your own fingers into thick clumpy mitts.
- Grate your Parmesan from a wedge instead of using the shelf stable kind because it melts dramatically better and tastes far more complex.