Crispy Chicken Creamy Sauce (Printable)
Golden crusted chicken with velvety 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
→ 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 Prepare:
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 a shallow bowl, beaten eggs in a second bowl, and combine the breadcrumbs, 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 hot and shimmering, 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 minced garlic until fragrant, about 30 seconds. Pour in the heavy cream and chicken broth, bringing to a gentle simmer. Stir in 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 plates and spoon the creamy sauce generously over the top. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The double layer of Parmesan, tucked into both the crust and the sauce, creates a savory depth that makes people ask what your secret is.
- It dresses up or down effortlessly, meaning you can serve it alongside mashed potatoes for company or slice it over a salad on a Wednesday.
02 -
- If the oil is not hot enough when the chicken goes in, the breading soaks up grease instead of frying crisp, so wait for that shimmer.
- Adding Parmesan to the sauce over high heat causes it to seize and turn grainy, so keep the flame low and patient.
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.
- A squeeze of lemon stirred into the sauce at the very end wakes up every flavor and cuts through the richness in a way that makes you reach for another bite.