Crispy Chicken Breast with Velvety Cream Sauce

“Crispy Chicken Breast with Velvety Cream Sauce” is a sumptuous dish that combines the delightful textures of a golden, crispy exterior with the smooth, rich indulgence of a creamy sauce. The recipe starts with chicken breasts, which are typically boneless and skinless, providing a perfect canvas for the dish. These breasts are first tenderized to ensure even cooking and a tender bite.

The key to achieving the crispy exterior lies in the breading process. The chicken breasts are dredged in a seasoned flour mixture, often containing herbs like thyme or oregano for a subtle aroma, and a pinch of paprika for a hint of warmth. This flour coat is followed by a dip in beaten eggs, which act as the glue for the final coating of breadcrumbs. These breadcrumbs are typically seasoned with more herbs, salt, and pepper, ensuring each bite is flavorful.

In a skillet, the breaded chicken breasts are fried in a blend of oils or butter until they achieve a glorious golden-brown crust. The frying not only gives the chicken a crispy texture but also adds a depth of flavor that’s unmistakably comforting.

The velvety cream sauce, often the star of the dish, is a harmonious blend of heavy cream, minced garlic, and finely chopped shallots, simmered to a thick consistency. This sauce might also include white wine for a touch of acidity and complexity, and Parmesan cheese for a savory depth. Herbs like parsley or dill can be added for freshness, and a squeeze of lemon juice balances the richness with a subtle tang.

This dish is typically served with the chicken breast sliced or whole, smothered in the warm cream sauce. It pairs wonderfully with a side of buttery mashed potatoes, steamed vegetables, or even over a bed of pasta to soak up the extra sauce. The crispy texture of the chicken, combined with the smooth, rich sauce, creates a symphony of flavors and textures that make this dish a heartwarming and satisfying meal.


For the Steak:

4 tenderized cube steaks (about 1/2 inch thick)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 large eggs

1/4 cup milk

Vegetable oil for frying

For the Gravy:

2 tablespoons reserved frying oil

2 tablespoons all-purpose flour

2 cups milk

Salt and pepper, to taste


Combine flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow dish.

In another dish, beat eggs with milk for the egg wash.

Bread the steaks: Dredge in flour mixture, dip in egg wash, then flour again.

Fry steaks in heated oil in a skillet until golden brown (about 4 minutes per side), and drain on paper towels.

For the gravy, use 2 tablespoons of drippings in the skillet, stir in flour, and cook for 2 minutes. Gradually whisk in milk, seasoning with salt and pepper, and cook until thickened.

Serve steaks smothered with the creamy gravy.

Variations & Tips:

Add a dash of cayenne pepper to the flour for a spicy twist.

Swap cube steaks with chicken breasts for a chicken fried chicken variation.

Make extra for easy reheating on busy days, using an oven and wire rack for crispiness.

Balance the richness with a light side salad if desired.

This chicken fried steak recipe is straightforward yet supremely satisfying, perfect for a special homemade treat. It’s an ideal way to enjoy a sumptuous Southern meal in the comfort of your home. Enjoy the flavors and the homely warmth it brings to your table!

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3 thoughts on “Crispy Chicken Breast with Velvety Cream Sauce”

  1. I got this recipe off Inna Gardens blog on Facebook. It was entitled crispy chicken with velvety gravy sauce. The recipe that I clicked on put me to chicken fried steak recipe and not at all chicken recipe. Very poor connections.


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