Crispy Chicken Garlic Cream (Print Version)

Pan-fried chicken breasts topped with a rich, garlicky cream sauce for a satisfying meal.

# What You’ll 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 (for frying)

→ 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, plus extra for garnish

# 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 pepper.
02 - Arrange flour in one shallow bowl, beat eggs in a second, and combine panko with Parmesan cheese in a third bowl.
03 - Dredge each chicken breast in flour, dip into beaten eggs, then coat evenly with the panko-Parmesan mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and keep warm tented with foil.
05 - Reduce heat to medium. Melt butter in the same skillet, add garlic, and sauté for 1 minute until fragrant.
06 - Add heavy cream and chicken broth, scraping up browned bits. Bring to a simmer and cook 3–4 minutes until slightly thickened.
07 - Stir in salt, pepper, Parmesan cheese, and parsley. Simmer 1–2 minutes until sauce coats the back of a spoon.
08 - Return chicken to skillet, spoon sauce over breasts, and heat 1–2 minutes. Garnish with extra parsley and serve immediately.

# Additional Tips::

01 -
  • The panko-Parmesan crust stays shatteringly crispy even after the cream sauce touches it, which shouldn't work but absolutely does.
  • You make everything in one skillet, so cleanup is almost as fast as cooking.
  • It tastes restaurant-worthy but comes together faster than ordering delivery.
02 -
  • Don't move the chicken once it hits the oil—the crust needs uninterrupted contact with heat to form that golden shell that stays crispy even in sauce.
  • Fresh minced garlic matters far more than garlic powder here, and waiting until the last moment to mince it releases the compound that makes your kitchen smell incredible.
  • If your sauce looks too thin, simmer it a bit longer, but if it breaks or looks greasy, you overheated the cream—keep it at a gentle bubble, never a hard boil.
03 -
  • Pat the chicken completely dry with paper towels before breading—any moisture will cause splattering and prevents the crust from adhering properly.
  • Keep the oil temperature steady by adjusting the heat between batches if needed, and never crowd the pan, which drops the temperature and makes the crust greasy instead of crispy.
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