Crispy Chicken Garlic Cream (Printable Version)

Golden pan-fried chicken breasts with a rich garlic-infused cream sauce and fresh parsley garnish.

# Ingredient List:

→ 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 Make:

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 black pepper.
02 - Arrange flour in one shallow bowl, beat eggs in a second bowl, then 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 cooked through. Remove and tent with foil.
05 - Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
06 - Pour in heavy cream and chicken broth, scraping up browned bits from the pan. Bring to a simmer and cook 3 to 4 minutes until slightly thickened.
07 - Stir in salt, pepper, Parmesan cheese, and chopped parsley. Continue simmering for 1 to 2 minutes until sauce coats the back of a spoon.
08 - Return chicken to skillet, spoon sauce over each piece, and heat for 1 to 2 minutes. Garnish with additional parsley before serving.

# Expert Suggestions:

01 -
  • The panko-Parmesan crust shatters when you cut into it, revealing tender, juicy chicken that stayed perfectly moist.
  • That garlic cream sauce is silky and rich without feeling heavy, and it somehow makes even plain rice taste special.
  • It's genuinely simple—no exotic ingredients or tricky techniques, just good food that tastes like you spent hours on it.
02 -
  • Don't skip the plastic wrap when pounding—I learned this the expensive way when raw egg got everywhere, and it taught me that small steps exist for a reason.
  • The browned bits at the bottom of the pan after frying the chicken are liquid gold for your sauce; scraping them up is what turns good into unforgettable.
  • If your sauce breaks or looks grainy, a splash of cold cream and gentle whisking can usually save it—panic doesn't help, but a calm hand does.
03 -
  • Use a meat thermometer if you're nervous about doneness; chicken is done at 165°F (74°C) in the thickest part, and knowing this takes all the guesswork out.
  • If the sauce seems too thin, simmer it a bit longer, or whisk together a teaspoon of cornstarch with a tablespoon of cold water and stir it in to thicken instantly.
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