Pin It I came up with this one Tuesday when it was raining and I needed something that felt like a hug but didn't take forever. My roommate walked in mid-cooking and actually stopped to ask what smelled so good. That's when I knew this was a keeper.
Last month my sister claimed she didn't like cream sauces until she tried this one. She went back for thirds and asked for the recipe before she even left the table. Now it's the only thing she requests when she visits.
Ingredients
- 4 boneless skinless chicken breasts: Pounding them to even thickness means they cook at the same speed so no dry edges
- 1 teaspoon salt and 1/2 teaspoon black pepper: Season the chicken itself not just the coating for flavor throughout
- 1/2 cup all-purpose flour: The first layer that helps everything else stick
- 2 large eggs: Beat them really well so they coat evenly
- 1 cup panko breadcrumbs: These stay crunchier longer than regular breadcrumbs
- 1/2 cup grated Parmesan cheese: Mix this right into the panko for savory depth in every bite
- 1/4 cup olive oil: Enough to get a good fry without drowning the chicken
- 3 tablespoons unsalted butter: The base for your sauce
- 6 cloves garlic minced: Don't be shy with the garlic it carries the whole sauce
- 1 cup heavy cream: Makes it rich and velvety
- 1/2 cup chicken broth: Loosens the cream so it's not too heavy
- 1/2 teaspoon salt and 1/4 teaspoon ground black pepper: Taste as you go starting with less
- 1/3 cup grated Parmesan cheese: Melts into the sauce for body
- 2 tablespoons chopped fresh parsley: Cuts through all that richness
Instructions
- Pound and season the chicken:
- Place each breast between plastic wrap and use a mallet or heavy pan to pound to an even half inch. Season both sides with salt and pepper.
- Set up your breading station:
- Put flour in one shallow bowl beaten eggs in a second and panko mixed with Parmesan in a third. Keep them in that order left to right.
- Coat each piece:
- Dredge chicken in flour shaking off excess then dip in egg letting excess drip off. Finally press into the panko mixture to coat well.
- Fry until golden:
- Heat oil in a large skillet over medium high. Add chicken and cook 4 to 5 minutes per side until deep golden. Transfer to a plate and cover loosely with foil.
- Build the sauce base:
- Lower heat to medium and melt butter in the same pan. Add garlic and cook just one minute until it smells amazing but don't let it brown.
- Add the liquids:
- Pour in cream and broth scraping up any browned bits from the bottom. Simmer 3 to 4 minutes until slightly thickened.
- Finish the sauce:
- Stir in salt pepper Parmesan and parsley. Cook another 1 to 2 minutes until sauce coats a spoon.
- Bring it together:
- Return chicken to the pan spooning sauce over the top. Heat through for 1 to 2 minutes then serve with extra parsley on top.
Pin It I made this for my parents' anniversary and my dad who normally cooks silently actually stopped eating to say this was the best chicken he'd ever had. That's the kind of compliment that keeps a recipe in regular rotation forever.
Make It Yours
Sometimes I add crushed red pepper to the sauce when I want a little kick. Other times I swap in half and half for the cream when I'm trying to be slightly virtuous.
Side Dish Magic
Mashed potatoes are the classic choice because they soak up all that sauce. But buttered noodles or even roasted broccoli work just as well when you need something green on the plate.
Timing Is Everything
You can bread the chicken up to a day ahead and keep it refrigerated on a wire rack. The sauce comes together so fast that I usually start it right when the chicken goes into its final rest.
- Have everything measured before you start cooking
- Warm your plates if you're serving a crowd
- Double the sauce if you're serving with pasta
Pin It Somehow a simple pan of chicken with cream sauce always makes the table feel special even on a random Wednesday.
Recipe FAQs
- → What is the best way to get a crispy coating on the chicken?
Ensure the chicken is evenly pounded thin, then double-coat it by dipping twice in the egg and panko-Parmesan mixture before frying for extra crunch.
- → How do I prevent the garlic cream sauce from curdling?
Simmer the cream gently on medium heat and stir continuously after adding ingredients. Avoid boiling to keep the sauce smooth.
- → Can I substitute any ingredients in the garlic cream sauce?
Half-and-half can replace heavy cream for a lighter sauce, and a squeeze of lemon adds brightness if desired.
- → What side dishes complement this chicken preparation?
This chicken pairs well with mashed potatoes, pasta, or steamed green beans to balance its richness.
- → How long does it take to prepare and cook this dish?
Preparation takes about 15 minutes, with approximately 25 minutes of cooking, totaling around 40 minutes to serve.