Crispy Chicken Garlic Cream (Printable)

Golden pan-fried chicken breasts paired with a rich, garlicky cream sauce for an easy dinner.

# Ingredient list:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon 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 It:

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, beaten eggs in a second, and combine panko breadcrumbs with Parmesan cheese in a third bowl.
03 - Coat each chicken breast first in flour, then dip into the eggs, and finally press into the panko-Parmesan mixture until fully covered.
04 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 4 to 5 minutes per side until golden and thoroughly cooked. Transfer to a plate and loosely cover with foil.
05 - Reduce heat to medium in the same skillet, melt butter, and sauté minced garlic for 1 minute until fragrant.
06 - Add heavy cream and chicken broth to the skillet, scraping up browned bits. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in salt, black pepper, Parmesan cheese, and chopped parsley. Continue simmering 1 to 2 minutes until sauce coats the back of a spoon.
08 - Return chicken to skillet, spoon sauce over, and warm for 1 to 2 minutes. Garnish with additional parsley and serve immediately.

# Expert Suggestions:

01 -
  • The coating shatters under your fork while the chicken stays impossibly tender underneath.
  • That garlic cream sauce is thick enough to coat everything but light enough to feel like you're not overdoing it.
  • Start to finish in 40 minutes, no stress, no complicated techniques hiding in the instructions.
02 -
  • Don't skip tapping off the excess flour after dredging—too much flour on the surface makes the coating gummy instead of crispy.
  • The moment garlic hits hot butter, you have maybe 60 seconds before it turns from fragrant to burnt, so have everything else ready to go.
03 -
  • Use a meat thermometer to check doneness at 165°F—it takes the guessing out and ensures the chicken is cooked through without overdrying it.
  • Fresh minced garlic makes an enormous difference over jarred, especially when it's going into hot butter where it can turn bitter.
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