Crispy Chicken Creamy Sauce (Printable)
Golden breaded chicken breasts in a velvety Parmesan cream sauce
# What You'll Need:
→ Chicken and Breading
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese (for breading)
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 4 tablespoons olive oil, for pan-frying
→ Creamy Sauce
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1/2 cup chicken broth
15 - 1/2 cup grated Parmesan cheese (for sauce)
16 - 1 teaspoon Dijon mustard
17 - Salt and freshly ground black pepper, to taste
18 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How-to Steps:
01 - Preheat your oven to 400°F (200°C). Position the rack in the center.
02 - Arrange three separate breading stations: a plate with the all-purpose flour, a shallow bowl with the beaten eggs, and a second plate combining the panko breadcrumbs, 1/2 cup grated Parmesan, garlic powder, smoked paprika, salt, and black pepper.
03 - Pat each chicken breast dry. Dredge through the flour, shaking off excess. Dip into the beaten eggs, coating completely. Press firmly into the seasoned breadcrumb mixture, ensuring an even, thorough coating on all sides.
04 - Heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil shimmers, carefully place the breaded chicken breasts in the pan. Sear for 2 to 3 minutes per side until a deep golden crust forms.
05 - Transfer the skillet directly into the preheated oven. Bake for 12 to 15 minutes, or until the internal temperature of the thickest part of each breast reaches 165°F (74°C).
06 - While the chicken bakes, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, stirring frequently to prevent browning.
07 - Pour in the heavy cream and chicken broth. Stir in the remaining 1/2 cup of Parmesan cheese and the Dijon mustard. Simmer gently, stirring continuously, for 3 to 4 minutes until the sauce coats the back of a spoon. Season with salt and pepper to taste.
08 - Remove the chicken from the oven. Spoon the creamy sauce generously over each breast. Garnish with chopped fresh parsley if desired and serve immediately with steamed vegetables, mashed potatoes, or pasta.
# Expert Pointers:
01 -
- The double cooking method of pan searing then oven finishing guarantees juicy chicken every single time without guessing.
- That creamy sauce comes together in the time the chicken finishes baking so everything lands on the table hot together.
02 -
- Do not rush the searing step because that golden crust is what protects the breading from turning soggy once the sauce hits it.
- Let the cream sauce simmer uncovered because covering it traps steam and you will never reach that luscious thick consistency.
03 -
- Press the panko mixture onto the chicken with firm pressure rather than just flipping it over and the coating will stay attached through the entire cooking process.
- Add a splash of the chicken cooking juices from the skillet into your cream sauce for an instant flavor boost that tastes like you spent hours deglazing.