Crispy Chicken Creamy Sauce (Printable)

Golden breaded chicken in 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

→ 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)

# How-To Steps:

01 - Place each chicken breast between sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides generously with salt and black pepper.
02 - Arrange three shallow dishes: fill the first with flour, the second with beaten eggs, and combine breadcrumbs, grated Parmesan, garlic powder, and paprika in the third. Mix the breadcrumb seasoning blend thoroughly.
03 - Dredge each seasoned chicken breast in flour, shaking off any excess. Dip into the beaten eggs, allowing surplus to drip off, then press firmly into the breadcrumb mixture, coating both sides evenly.
04 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place breaded chicken breasts in the pan and cook for 4 to 5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.
05 - In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer. Stir in Parmesan cheese and Dijon mustard, then continue simmering for 2 to 3 minutes until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.
06 - Arrange the crispy chicken on serving plates and spoon the warm creamy sauce generously over each piece. Garnish with chopped fresh parsley if desired, and serve immediately alongside mashed potatoes, steamed vegetables, or pasta.

# Expert Advice:

01 -
  • The breading stays remarkably crisp even after the sauce is spooned on top, which took me several attempts to perfect.
  • It delivers the satisfaction of restaurant quality chicken without requiring any special equipment beyond a skillet and a meat mallet.
02 -
  • If the oil is not hot enough when you add the chicken, the breading will absorb grease instead of sealing and crisping, so wait for that shimmer.
  • Do not let the sauce boil vigorously after adding the Parmesan, because it can break and become grainy instead of smooth.
03 -
  • Use one hand for the dry ingredients and the other for the wet to avoid breading your own fingers into a clumpy mess.
  • Let the breaded chicken rest for five minutes before frying so the coating can fully adhere and will not slide off in the pan.

Go Back