Herb Crumbed Crispy Chicken with Saffron Cream Sauce
Elevate your dinner game with this Herb Crumbed Crispy Chicken with Saffron Cream Sauce—a dish that combines the perfect crunch with a luxurious, aromatic finish. Juicy chicken breasts are coated in a golden crust of panko breadcrumbs, Parmesan cheese, and fresh herbs like parsley and thyme, creating a flavorful and textural delight. The show-stopping saffron cream sauce, infused with the warm, earthy notes of saffron threads and a touch of lemon, adds a rich, velvety complement to the crispy chicken. With easy-to-follow steps, this gourmet recipe comes together in under an hour, making it an impressive yet accessible choice for weeknight dinners or special occasions. Pair it with roasted vegetables or a simple side salad for a restaurant-quality meal at home! Key ingredients like panko breadcrumbs, saffron, and Parmesan ensure an unforgettable flavor experience that will keep everyone coming back for more.
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Ingredients
- 4 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 cup Heavy cream
- 0.5 cups Chicken broth
- 0.25 teaspoons Saffron threads
- 1 tablespoon Lemon juice
Directions
Step 1
Start by preparing the chicken: place the chicken breasts between two sheets of plastic wrap and use a meat mallet to gently pound them to an even thickness (about ½ inch thick).
Step 2
Set up a breading station with three shallow bowls: one with the flour, one with beaten eggs and 2 tablespoons of milk, and one with a mixture of panko breadcrumbs, Parmesan, parsley, thyme, garlic powder, salt, and black pepper.
Step 3
Dredge each chicken breast first in the flour, shaking off the excess, then in the egg mixture, and finally in the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating.
Step 4
Heat a large skillet over medium heat and add 2 tablespoons of olive oil and 1 tablespoon of butter. Once the butter has melted and is sizzling, add the breaded chicken breasts. Cook for 4-5 minutes per side or until the coating is golden brown and the chicken is cooked through (165°F internal temperature). Cook in batches if necessary to avoid overcrowding the pan. Transfer the cooked chicken to a paper towel-lined plate and keep warm.
Step 5
In the same skillet, lower the heat to medium-low and add the remaining 1 tablespoon of olive oil. Pour in the chicken broth and deglaze the pan by scraping up any browned bits with a wooden spoon.
Step 6
Add the saffron threads to the broth and let them bloom for 1 minute. Stir in the heavy cream and bring the mixture to a gentle simmer.
Step 7
Allow the sauce to cook for 3-4 minutes, stirring occasionally, until slightly thickened. Stir in the lemon juice and adjust seasoning with salt and pepper to taste.
Step 8
To serve, place a crispy chicken breast on each plate and spoon the saffron cream sauce over or around it. Garnish with a sprinkle of fresh parsley if desired, and serve immediately.
Nutrition Facts
| Serving size | (1426.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3181.9 |
| Total Fat 183.0g | 0% |
| Saturated Fat 79.3g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 1259.6mg | 0% |
| Sodium 4479.8mg | 0% |
| Total Carbohydrate 92.6g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 6.4g | |
| Protein 259.2g | 0% |
| Vitamin D 97.3IU | 0% |
| Calcium 666.3mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 483.4mg | 0% |
Source of Calories