Crispy Chicken Garlic Cream (Printable)

Golden pan-fried chicken breasts with luscious garlic cream sauce for a comforting meal.

# What you need:

→ 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 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 thickness of 1/2 inch. Season both sides with salt and black pepper.
02 - Arrange flour in one shallow bowl, beat eggs in a second bowl, and combine panko breadcrumbs with Parmesan cheese in a third bowl.
03 - Dredge each chicken breast in flour, dip into beaten eggs, then press into the panko-Parmesan mixture until well coated.
04 - Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken breasts and cook for 4 to 5 minutes per side until golden brown and fully cooked. Transfer to a plate and tent with foil.
05 - Lower heat to medium in the same skillet, melt butter, then add minced garlic and sauté for 1 minute until fragrant.
06 - Pour in heavy cream and chicken broth, scraping up any browned bits from the pan. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened.
07 - Season with salt, pepper, Parmesan cheese, and chopped parsley. Simmer an additional 1 to 2 minutes until the sauce coats the back of a spoon.
08 - Return the cooked chicken breasts to the skillet, spoon sauce over them, and heat for 1 to 2 minutes. Garnish with extra parsley before serving.

# Helpful Hints:

01 -
  • The chicken stays impossibly tender inside while the crust shatters between your teeth—the contrast is pure comfort.
  • That garlic cream sauce tastes like you've been simmering it for hours, but it comes together in minutes while the chicken rests.
  • It's fancy enough to serve guests but honest enough for a solo dinner on a random weeknight.
02 -
  • Room-temperature or cold cream can break and separate if your pan is too hot—add it slowly or drop the heat slightly before pouring.
  • Don't skip the resting step for the chicken; it keeps the meat from drying out and gives you time to make a sauce that's worth eating.
  • The garlic burns faster than you think, so stay present at the stove during those critical 60 seconds.
03 -
  • Cook the chicken in batches if your skillet feels crowded; overcrowding drops the oil temperature and leaves you with steamed chicken instead of crispy chicken.
  • Have all your ingredients prepped and within arm's reach before you start frying—once you're in the pan, there's no time to hunt for the salt.
  • Save the foil tent for chicken that's resting; it traps just enough steam to keep things moist without making the crust soggy.
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