Crispy Chicken with Garlic Cream Sauce
A golden, panko-crisp chicken breast topped with a silky garlic cream sauce, perfect for family dinners or date nights.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Trim any fat; pound slightly if very uneven.
- 1 cup all-purpose flour Plus 2 tablespoons for the sauce.
- 2 large eggs
- 2 tablespoons water
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese For the coating.
- 1 teaspoon dried Italian seasoning
- 4 tablespoons olive oil For searing.
For the Garlic Cream Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese For the sauce.
- 1 tablespoon chopped fresh parsley For garnish.
Seasoning
- Salt and freshly ground black pepper To taste.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Pat chicken dry and season both sides generously with salt and pepper.
- Set up a dredging station: bowl of flour; bowl with eggs whisked with 2 tablespoons water; bowl with Panko, 1 cup grated Parmesan, and 1 teaspoon Italian seasoning.
- One at a time: coat each breast in flour, shaking off excess; dip into egg wash; press into the Panko-Parmesan mixture so it sticks evenly.
Cooking
- Heat 4 tablespoons olive oil in a large oven-safe skillet over medium-high. When the oil shimmers, sear the chicken until golden, about 3–4 minutes per side.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until an instant-read thermometer reads 165°F (74°C) at the thickest part. Remove the chicken and let rest for 5 minutes.
Making the Sauce
- In the same pan, melt 4 tablespoons unsalted butter over medium heat. Add minced garlic and cook about 1 minute until fragrant.
- Stir in 2 tablespoons flour and cook for 30–45 seconds to make a light roux.
- Gradually whisk in 1 cup chicken broth and 1 cup heavy cream. Simmer, whisking, until the sauce thickens (about 3–5 minutes).
- Stir in 1/2 cup grated Parmesan until melted. Adjust seasoning with salt and pepper if needed.
Serving
- Plate each chicken breast and spoon the warm garlic cream sauce over the top. Garnish with chopped fresh parsley and serve immediately.
Notes
This dish pairs beautifully with sides like mashed potatoes, steamed green beans, or a crisp salad. Store chicken and sauce together in an airtight container for up to 3–4 days.