Crispy Golden Chicken with Creamy Parmesan Sauce
This Crispy Golden Chicken with Creamy Parmesan Sauce features juicy chicken cutlets coated in a light, crunchy crust and topped with a velvety Parmesan garlic cream sauce. It’s rich, savory, and satisfying — perfect with mashed potatoes, rice, or roasted veggies. Think of it as a cozy Italian-inspired dinner made in under an hour.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2–3
Ingredients
For the Crispy Chicken:
2 boneless, skinless chicken breasts
Salt and black pepper, to taste
½ tsp garlic powder
½ tsp paprika
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
2 tbsp olive oil
For the Creamy Parmesan Sauce:
2 cloves garlic, minced
1 tbsp all-purpose flour
½ cup chicken broth
½ cup heavy cream
⅓ cup grated Parmesan cheese
Salt and black pepper, to taste
1 tsp Italian herbs
Optional: pinch of chili flakes for a mild kick
Fresh parsley, chopped
Instructions
Step 1: Prepare and Bread the Chicken
Slice chicken breasts horizontally into thin cutlets (about ½ inch thick).
Season both sides with salt, pepper, garlic powder, and paprika.
Set up three bowls:
Bowl 1: flour
Bowl 2: beaten eggs
Bowl 3: breadcrumbs mixed with grated Parmesan.
Dredge each chicken piece in flour → dip in egg → coat with breadcrumb mixture. Press gently to help crumbs stick.
Step 2: Cook the Chicken
Heat olive oil and butter in a large skillet over medium heat.
Fry chicken for 3–4 minutes per side until golden and crispy.
Remove and set aside on a plate lined with paper towels.
Step 3: Make the Creamy Parmesan Sauce
In the same pan, melt 1 tbsp butter.
Add minced garlic and sauté until fragrant (30 seconds).
Stir in flour and cook for 20–30 seconds (this thickens the sauce).
Gradually pour in chicken broth while whisking to remove lumps.
Add cream, Parmesan cheese, and Italian herbs.
Simmer for 2–3 minutes until the sauce thickens and becomes silky.
Season with salt, pepper, and a pinch of chili flakes if desired.
Step 4: Combine and Serve
Return crispy chicken to the pan, spoon sauce over the top, and simmer on low for 1–2 minutes so flavors blend.
Garnish with chopped parsley and extra Parmesan if desired.
Serve warm with sides like mashed potatoes, pasta, or roasted vegetables.
Notes & Tips
Extra crispy tip: double-coat the chicken by dipping again in egg and breadcrumbs.
No heavy cream? Mix milk with 1 tsp melted butter or use evaporated milk.
Storage: refrigerate leftovers for up to 2 days; reheat in a skillet with a splash of milk to refresh the sauce.
Add greens: wilt in baby spinach or peas at the end for a balanced meal.
Frequently Asked Questions
Q: Can I bake instead of frying?
Yes! Brush the breaded chicken lightly with oil and bake at 200°C (400°F) for 20–25 minutes until crispy.
Q: Can I make it ahead?
You can make the sauce ahead and refrigerate; reheat and pour over freshly cooked chicken.
Q: What goes well with this dish?
It pairs beautifully with:
Garlic mashed potatoes
Steamed broccoli or asparagus
Buttered pasta or rice
Nutritional Information
Calories: ~610 kcal
Protein: 45g
Carbohydrates: 28g
Fat: 33g
Fiber: 2g
Sugar: 2g