Print

Golden Crispy Chicken in a Rich Cream Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A golden-crisp breaded chicken breast, tender and savory, generously coated in a rich, creamy sauce. The exterior offers a satisfying crunch, yielding to a succulent interior, complemented by the smooth, herb-infused topping. Served alongside sweet corn and fresh greens, this dish presents a harmonious blend of textures and comforting flavors.

Ingredients

  • * For the Chicken:
  • * 2 boneless, skinless chicken breasts (about 6-8 oz each)
  • * 1/2 cup all-purpose flour
  • * 2 large eggs, beaten
  • * 1 cup panko breadcrumbs
  • * 1/2 teaspoon salt
  • * 1/4 teaspoon black pepper
  • * 2 tablespoons olive oil (for pan-frying or air frying)
  • * For the Stuffing (Optional):
  • * 1/4 cup cream cheese, softened
  • * 2 tablespoons chopped fresh chives
  • * 1/4 cup shredded mozzarella cheese
  • * For the Cream Sauce:
  • * 2 tablespoons unsalted butter
  • * 2 tablespoons all-purpose flour
  • * 1 1/2 cups milk (whole or 2%)
  • * 1/2 cup chicken broth (low sodium)
  • * 1/4 teaspoon dried thyme or dried parsley
  • * Salt and black pepper to taste
  • * For Serving:
  • * 1 cup cooked corn kernels
  • * 1 cup mixed green salad

Instructions

  1. **Prepare the Chicken:** If stuffing, butterfly each chicken breast, being careful not to cut all the way through. Place plastic wrap over the chicken and pound gently to an even 1/2-inch thickness. In a small bowl, combine cream cheese, chives, and mozzarella. Spread the mixture evenly over one half of each chicken breast, then fold the other half over to enclose the filling. Secure with toothpicks if needed. If not stuffing, simply pound chicken breasts to an even 1/2-inch thickness.
  2. **Breading Station:** Set up three shallow dishes. In the first, place the flour seasoned with salt and pepper. In the second, place the beaten eggs. In the third, place the panko breadcrumbs.
  3. **Bread the Chicken:** Dredge each chicken piece in the seasoned flour, shaking off excess. Dip into the beaten egg, ensuring it's fully coated. Finally, press firmly into the panko breadcrumbs until completely covered.
  4. **Cook the Chicken (Pan-Fry or Air Fry):**
  5. * **Pan-Frying:** Heat olive oil in a large skillet over medium heat. Carefully place the breaded chicken in the hot oil. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
  6. * **Air Frying:** Preheat air fryer to 375°F (190°C). Lightly spray the breaded chicken with cooking spray. Air fry for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
  7. **Make the Cream Sauce:** While the chicken cooks, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk and chicken broth until smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens to your desired consistency. Stir in dried thyme or parsley, then season with salt and pepper to taste.
  8. **Serve:** Remove toothpicks from chicken if used. Place cooked chicken on plates. Spoon a generous amount of cream sauce over each chicken piece. Serve immediately with cooked corn kernels and a side of mixed green salad.

Notes

* For extra crispy breading, double-dip the chicken in egg and breadcrumbs.

* Ensure your oil is at the correct temperature for frying to prevent soggy breading or burnt exteriors.

* Adjust the thickness of your cream sauce by adding more milk for a thinner consistency or simmering longer for a thicker one.

* Pounding the chicken to an even thickness ensures even cooking.

* For a different flavor profile, add a pinch of garlic powder or onion powder to the flour mixture.

Nutrition

Find it online: https://cooksillo.com/golden-crispy-chicken-in-a-rich-cream-sauce/