Easy Crunchy Creamy Chicken
Indulge in the perfect trifecta of textures and flavors with this Easy Crunchy Creamy Chicken recipe—a quick and satisfying weeknight dinner that combines golden, crispy chicken with a velvety, flavorful sauce. Juicy chicken breasts are coated in a panko breadcrumb and parmesan crust, infused with the warmth of garlic powder and paprika, then baked to crispy perfection with a drizzle of melted butter. The accompanying creamy Dijon mustard sauce, made with heavy cream and chicken stock, adds a luscious richness that elevates this dish to restaurant-quality. Ready in just 45 minutes, this family-friendly recipe is as simple as it is delicious. Garnish with fresh parsley for a vibrant finishing touch, and enjoy a dinner that’s as comforting as it is crave-worthy. Perfect for fans of crispy baked chicken recipes or creamy sauce dishes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 0.5 cup chicken stock
- 1 teaspoon dijon mustard
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Pound the chicken breasts to an even thickness of about 1 inch using a meat mallet or rolling pin. Set aside.
In a shallow bowl, combine panko breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and black pepper.
In another shallow bowl, whisk together the eggs and milk.
In a third shallow bowl, place the all-purpose flour.
Dredge each chicken breast in the flour, coating it lightly and shaking off any excess.
Dip the floured chicken into the egg mixture, ensuring it is coated evenly.
Press the chicken firmly into the breadcrumb mixture, covering it completely. Place the coated chicken breasts on the prepared baking sheet.
Drizzle or brush the melted butter over the tops of the chicken breasts.
Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the creamy sauce: In a medium saucepan, heat the heavy cream, chicken stock, and dijon mustard over medium heat. Stir frequently until the sauce thickens slightly, about 5-7 minutes.
Serve the chicken hot, drizzled with the creamy sauce and garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 257.0 g | 514% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 639 mg | 49% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
