Crispy Chicken Creamy Sauce (Printable)
Golden crispy chicken topped with velvety Parmesan cream sauce
# What You 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 Steps:
01 - Preheat oven to 400°F (200°C). Position the rack in the center of the oven.
02 - Arrange three separate 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. Mix the breadcrumb seasonings thoroughly.
03 - Pat the chicken breasts dry. Dredge each breast through the flour, shaking off excess. Dip into the beaten eggs, coating completely. Press firmly into the seasoned breadcrumb mixture, ensuring an even, adherent coating on all sides.
04 - Heat olive oil in a large ovenproof skillet over medium-high heat. Once the oil shimmers, carefully place the breaded chicken breasts in the pan. Sear for 2 to 3 minutes per side until a deep golden crust forms.
05 - Transfer the skillet directly into the preheated oven. Bake for 12 to 15 minutes until the internal temperature of the thickest breast registers 165°F (74°C). Remove from the oven and rest.
06 - While the chicken bakes, melt butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Pour in the heavy cream and chicken broth, stirring to combine. Add the Parmesan cheese and simmer gently, stirring continuously, until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes. Stir in Dijon mustard and season with salt and pepper to taste.
07 - Spoon the creamy sauce generously over each rested chicken breast. Garnish with chopped fresh parsley if desired. Serve immediately with steamed vegetables, mashed potatoes, or pasta.
# Helpful Tips:
01 -
- The double hit of Parmesan, both in the crust and the sauce, creates a savory depth that makes this taste like you spent hours instead of forty minutes.
- That golden shatter when you cut into the chicken never gets old, and the creamy sauce pooling underneath is basically a built in gravy.
02 -
- Do not rush the sear by turning the chicken too early, because a proper golden crust needs those full two to three minutes of uninterrupted contact with the hot pan.
- Moving the chicken straight from the stovetop to the oven in the same skillet is the trick that keeps the coating crispy while the interior finishes cooking gently.
03 -
- If your chicken breasts are very thick, butterfly them or pound them between plastic wrap to an even thickness so the crust does not burn before the center cooks through.
- Toasting the panko in a dry skillet for two minutes before breading the chicken gives you an even deeper golden color and a nuttier flavor in the final crust.