Crispy Chicken Garlic Cream (Printable)

Golden pan-fried chicken breasts served with a luscious garlic cream sauce.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup olive oil

→ Garlic Cream Sauce

09 - 3 tablespoons unsalted butter
10 - 6 cloves garlic, minced
11 - 1 cup heavy cream
12 - 1/2 cup chicken broth
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper
15 - 1/3 cup grated Parmesan cheese
16 - 2 tablespoons chopped fresh parsley

# How-To:

01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and ground black pepper.
02 - Arrange flour in one shallow bowl, beat eggs in a second bowl, and combine panko breadcrumbs with Parmesan cheese in a third bowl.
03 - Dredge each chicken breast in flour, dip into beaten eggs, then coat thoroughly with the panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. When hot, cook chicken breasts 4 to 5 minutes per side until golden brown and fully cooked. Transfer to plate and tent with foil to keep warm.
05 - Lower heat to medium, melt butter in the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
06 - Pour in heavy cream and chicken broth, scraping up any browned bits from the pan. Bring to a simmer and cook 3 to 4 minutes until sauce thickens slightly.
07 - Stir in salt, black pepper, Parmesan cheese, and chopped parsley. Simmer an additional 1 to 2 minutes until sauce coats the back of a spoon.
08 - Return chicken to the skillet and spoon sauce over the top. Heat for 1 to 2 minutes, garnish with additional parsley, and serve immediately.

# Insider Tips:

01 -
  • The panko crust stays impossibly crispy even after you spoon that creamy sauce over it.
  • You're literally making restaurant-quality food in one skillet in under 40 minutes.
  • Somehow it feels fancy enough for guests but easy enough that you can pull it off on a busy weeknight.
02 -
  • Don't pound your chicken too aggressively or you'll tear it into pieces; firm, steady pressure creates even thickness without damage.
  • The moment your garlic goes in, the butter will immediately carry its flavor everywhere—don't let it brown or it turns bitter and the whole sauce suffers.
  • If your sauce seems too thin, just let it simmer a bit longer; it will thicken as the cream reduces, but you can't undo overseasoning so taste before you add more salt.
03 -
  • For a lighter version without guilt, substitute half-and-half for heavy cream and you'll barely notice the difference except in how you feel afterward.
  • If you have fresh thyme or fresh sage, try infusing it into the cream sauce by adding a sprig while the cream simmers—remove it before serving but the flavor lingers in the most elegant way.
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