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Pan Fried Chicken in Basil Cream Sauce and garnished with fresh basil.
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5 from 59 votes

Pan Fried Chicken (with Cream Sauce)

Our Pan Fried Chicken is topped with a rich parmesan-basil cream sauce. It is one-skillet, easy, and company-worthy. A weeknight recipe with restaurant flavor.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Parmesan Crusted Chicken
Servings: 8 servings
Calories: 397kcal
Author: Emily Walker

Ingredients

  • 1 cup milk
  • 1 cup Italian bread crumbs, or Panko bread crumbs mixed with Italian seasoning
  • 1 1/4 cups grated parmesan cheese divided
  • 4 chicken breasts cut into halves (8 pieces total) and pounded to 1/2 inch thick
  • 1/4 cup butter
  • 1 cup chicken broth
  • 2 cups whipping cream
  • 1 teaspoon dried basil
  • salt and pepper
  • fresh chopped basil (for garnish)

Instructions

  • Place milk in one bowl and bread crumbs and 1/4 cup parmesan cheese in a separate shallow bowl. 
    Bowl of breadcrumb mixture with a whisk next to a bowl of milk.
  • Dip chicken in milk, then coat with crumbs. 
    Chicken breast in a bowl of breadcrumbs next to a bowl of milk.
  • In a skillet over medium heat, melt butter. When butter is completely melted and hot, add the chicken. Cook chicken in butter until browned on both sides and the internal temperature reaches at least 165 degrees. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.
    Small skillet frying a breaded chicken breast in oil.
  • Add chicken broth to skillet and stir to loosen up browned bits from pan. Simmer until broth has reduced by half. Stir in cream, basil, and salt and pepper and bring to a simmer. Turn heat to low and whisk in remaining parmesan cheese. 
    Skillet with creamy basil sauce next to a small bowl of Parmesan cheese, fresh basil and a whisk.
  • When the sauce has thickened to your desired consistency, add chicken back to the sauce to serve, or plate chicken and pour sauce over the top. Garnish with fresh basil.
    Plate with three breaded Chicken breasts cooked with a creamy basil sauce poured over the top.

Video

Notes

  • Pound to ½-inch and pat very dry so the breading sticks.
  • Season chicken before dipping; let coated cutlets rest 5 minutes.
  • Preheat skillet until butter foams; don’t crowd the pan.
  • Cook in batches; keep finished cutlets on a rack in a 200°F oven.
  • Cook to 165°F internal temp; rest 2–3 minutes before saucing.
  • Extra crunch: mix 1–2 Tbsp cornstarch into the crumbs.
  • Crispier fry: use half butter, half neutral oil.
  • Flavor boosts: 1–2 minced garlic cloves and a squeeze of lemon.
  • Add-ins: sautéed mushrooms or baby spinach fold into the sauce.
  • Gluten-free: use GF crumbs and confirm the broth is GF.
  • Storage: keep chicken and sauce separate; reheat chicken in air fryer/oven, warm sauce gently on the stove.
  • Make-ahead: bread cutlets up to 8 hours early; refrigerate uncovered on a rack.

Nutrition

Calories: 397kcal | Carbohydrates: 15g | Protein: 35g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 766mg | Potassium: 624mg | Fiber: 1g | Sugar: 3g | Vitamin A: 649IU | Vitamin C: 4mg | Calcium: 313mg | Iron: 2mg