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Creamy Pan Fried Chicken
Emily

Creamy Pan Fried Chicken

This creamy pan fried chicken features golden, crispy chicken breasts smothered in a rich garlic cream sauce — perfect for serving over mashed potatoes or rice. Comfort food made easy!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast, butterflied
  • 1 cup all-purpose flour
  • 2 tbsp butter
  • 2 tbsp olive oil
  • salt, pepper, and garlic powder for seasoning
  • 2 tbsp minced garlic
  • 2 tbsp all-purpose flour (for gravy)
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/2 tsp salt (for gravy)
  • 1/2 tsp black pepper (for gravy)
  • 1 tsp garlic powder (for gravy)
  • 1 tsp smoked paprika
  • 1 tsp onion powder

Equipment

  • Large skillet
  • Mixing bowl
  • Whisk
  • Tongs
  • cutting board
  • knife

Method
 

  1. Butterfly cut the chicken breasts to create thinner, even pieces that cook faster. Season both sides generously with salt, pepper, and garlic powder. Let them sit for a few minutes to absorb the seasoning.
  2. In a shallow dish, combine 1 cup of flour with additional salt, pepper, and garlic powder to taste.
  3. Dredge each piece of chicken in the seasoned flour mixture, coating both sides well.
  4. Heat butter and olive oil in a large skillet over medium heat. Fry the chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
  5. Once the chicken is fully cooked and crispy, remove it from the skillet and set aside on a plate.
  6. In the same hot skillet, add minced garlic and 2 tablespoons of flour. Stir continuously for about 1 minute until it forms a paste.
  7. Gradually whisk in chicken broth, then heavy cream, stirring constantly to prevent lumps.
  8. Add salt, pepper, garlic powder, smoked paprika, and onion powder to the gravy. Stir until smooth and creamy, about 2–3 minutes.
  9. Return chicken to the skillet or pour gravy over the chicken and serve immediately over mashed potatoes or rice.

Notes

For extra flavor, deglaze the skillet with a splash of white wine before adding the broth. Garnish with fresh parsley and serve with mashed potatoes, pasta, or steamed vegetables. The sauce thickens as it cools.