Crispy Chicken Creamy Sauce (Printer-friendly)
Golden breaded chicken with 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 panko or regular breadcrumbs
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 unsalted 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
# Method:
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 all-purpose flour in a shallow bowl, beaten eggs in a second bowl, and combine the breadcrumbs, grated Parmesan cheese, garlic powder, and paprika in a third bowl.
03 - Dredge each seasoned chicken breast in the 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 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 a paper towel-lined plate to drain.
05 - In a saucepan, melt the 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 grated Parmesan cheese and Dijon mustard. Continue simmering for 2 to 3 minutes until the sauce thickens and coats the back of a spoon. Season with salt and black pepper to taste.
06 - Arrange the crispy chicken on serving plates and spoon the creamy Parmesan sauce generously over each piece. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The crunch of that Parmesan laced crust against the silky sauce is the kind of contrast that keeps you going back for just one more bite.
- It looks and tastes like something from a restaurant menu, but the whole thing comes together in under an hour with pantry staples.
02 -
- If the oil is not hot enough when the chicken goes in, the breading will soak up grease instead of crisping and you will end up with something sad and heavy.
- Do not let the sauce boil after adding the Parmesan or it can break and turn grainy instead of smooth.
03 -
- Let the breaded chicken rest for five minutes on the plate before frying so the coating adheres firmly and does not slide off in the pan.
- A meat thermometer is your best friend here because pulling the chicken at 165 degrees means juicy every single time without guessing.