Crispy Chicken Creamy Sauce (Printable)
Golden breaded chicken with a rich Parmesan cream sauce, ready in under an hour.
# What You 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
→ For 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)
# How To Make It:
01 - Flatten each chicken breast to an even thickness using a meat mallet. Season both sides generously with salt and black pepper.
02 - Place the flour in one shallow bowl, the beaten eggs in a second, and combine the breadcrumbs, Parmesan cheese, garlic powder, and paprika in a third bowl.
03 - Dredge each seasoned chicken breast in flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
04 - Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken breasts. Fry for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to paper towels to drain.
05 - In a saucepan, melt butter over medium heat. Sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy cream and chicken broth, then bring to a gentle simmer. Stir in the Parmesan cheese and Dijon mustard. Simmer for 2 to 3 minutes until the sauce thickens. Season with salt and black pepper to taste.
06 - Arrange the crispy chicken on plates and spoon the creamy sauce generously over the top. Garnish with chopped fresh parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The double crunch from panko and Parmesan in the breading is something most people never expect from a home kitchen.
- That sauce comes together in under five minutes using the same flavors you already love, no fancy techniques required.
02 -
- If the oil is not hot enough when the chicken goes in, the breading soaks up grease instead of crisping, so wait until you see a shimmer across the surface.
- Do not rush the sauce simmer because those two to three minutes are when the Parmesan melts fully and the texture transforms from thin to luxurious.
03 -
- Let the breaded chicken rest for five minutes on a wire rack before frying so the coating adheres firmly and does not slide off in the pan.
- Grate your own Parmesan from a wedge instead of using the pre shredded kind because the powdery coating version melts unevenly and contains anti caking agents that make the sauce grainy.