Crispy Parmesan Chicken with Creamy Honey Mustard Garlic Sauce

Crispy Parmesan chicken

• 1½ lb (680 g) boneless skinless chicken breasts, sliced horizontally into ½-inch (1.25 cm) cutlets and patted very dry
• ½ cup (65 g) all-purpose flour
• 2 large eggs, beaten with 1 tbsp water
• 1 tbsp Dijon mustard, whisked into the eggs
• 1¼ cups (75 g) panko breadcrumbs
• ½ cup (50 g) finely grated Parmesan
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tsp kosher salt, divided between the flour and the crumbs
• ½ tsp black pepper
• ¼ cup (60 ml) neutral oil, for pan-frying
• 2 tbsp (28 g) unsalted butter, for pan-frying

Creamy honey mustard garlic sauce

• 2 tbsp (28 g) unsalted butter
• 4 garlic cloves, minced
• 1 tbsp (8 g) all-purpose flour
• ½ cup (120 ml) low-sodium chicken broth
• ¾ cup (180 ml) heavy cream
• 2 tbsp Dijon mustard
• 2 tbsp (42 g) honey
• 1 tsp fresh lemon juice
• ¼ tsp black pepper
• ¼ tsp kosher salt, plus more to taste

To finish

• 2 tbsp finely chopped fresh parsley

1. Slice and season the cutletsPlace each chicken breast flat under your palm and slice it horizontally into two thin cutlets about ½ inch (1.25 cm) thick. Pat completely dry and season both sides with half of the salt and all the pepper.The cutlets are thin, even and dry on the surface.
2. Set up the breading and coat the chickenSet up three shallow dishes: the flour; the eggs whisked with the 1 tbsp Dijon and 1 tbsp water; and the panko mixed with the Parmesan, garlic powder, paprika, Italian seasoning and the remaining salt. Dredge each cutlet in flour, then egg, then press firmly into the crumbs on both sides until completely covered.A thick, even coat of crumbs with no bare spots.
3. Pan-fry until deep goldenHeat the oil and butter in a large skillet over medium-high heat until the butter foams and a crumb sizzles right away. Fry the cutlets 3 to 4 minutes per side, in batches so they don’t touch, until the crust is a deep golden-brown and the chicken reaches 165°F (74°C). Move to a wire rack.A deep, crumbly golden-brown crust and juicy white meat inside.⏱ 4 min timer, first side
4. Start the garlic cream saucePour off all but 1 tbsp of the fat from the skillet and wipe out any dark bits. Melt the 2 tbsp butter over medium heat. Cook the garlic 30 seconds, whisk in the flour for 1 minute, then slowly whisk in the broth and cream. Simmer gently 3 to 4 minutes, until it coats the back of a spoon.A pale, silky sauce that coats a spoon, with no flour lumps.⏱ 4 min timer, simmer
5. Whisk in the honey and mustardTake the pan off the heat. Whisk in the Dijon, honey, lemon juice, pepper and salt until smooth, then taste and adjust. The sauce should be golden, tangy-sweet and glossy.A smooth golden-yellow sauce with flecks of pepper, glossy and pourable.
6. Plate and serveSet the chicken on warm plates and spoon the sauce over the middle of each cutlet so the edges stay crisp. Pour a pool of sauce on the plate, sprinkle with the parsley and serve right away.Crisp, deep golden crust with a ribbon of golden sauce and parsley, and extra sauce pooled beneath.

• Slice the breasts into thin cutlets. Even ½-inch (1.25 cm) pieces cook through in the time the crust turns deep golden.
• Pat the chicken completely dry before the flour, so the coating sticks and doesn’t slide off.
• Press the crumbs on firmly with your palm, so they stay on in the pan. Panko gives the craggy, crunchy texture you see in the photo.
• Use one dry hand and one wet hand for breading, so your fingers don’t turn into clumps.
• Check the oil temperature. It should sizzle at once when a crumb goes in. If it is too cool, the crust turns greasy. If it is too hot, it burns before the chicken cooks.
• Don’t crowd the pan, and rest the cutlets on a wire rack, not a plate, so the underside stays crisp.
• Take the sauce off the heat before adding the mustard and honey. Boiling after that dulls the flavor, and the cream can split.
• Adjust the balance: add more honey if it is too sharp, or more Dijon or a squeeze of lemon if it is too sweet.
• Spoon the sauce down the center, not over the whole cutlet, to keep the edges crunchy.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. For 8 servings, fry in more batches and keep the cutlets warm on a rack in a 200°F (95°C) oven.

Nutrition is an estimate per serving. Contains dairy, wheat and egg. Honey is not suitable for babies under 1 year.

Easy swaps

Chicken thighs: use boneless skinless thighs pounded to ½ inch (1.25 cm). They stay juicier and reach 175°F (79°C).

Oven-baked: bake the breaded cutlets on a wire rack over a sheet pan at 425°F (220°C) for 18 to 22 minutes, flipping once, after spraying them with oil. The crust will be a lighter golden.

Air fryer: cook at 400°F (200°C) for 10 to 12 minutes, flipping halfway, after spraying both sides with oil.

Whole-grain mustard: replace 1 tbsp of the Dijon in the sauce with whole-grain mustard for texture.

Lighter sauce: use half-and-half in place of the cream and keep the simmer very gentle so it doesn’t split.

Spicy: add ¼ tsp cayenne to the crumbs, or a pinch of red pepper flakes to the sauce.

Gluten-free: use gluten-free panko and flour, and check the broth and mustard labels.

Make ahead: bread the cutlets up to 4 hours ahead and keep them uncovered on a rack in the fridge. The sauce keeps 2 days and reheats gently with a splash of milk.

Storage and reheating

Fridge: cool within 2 hours, then store the chicken and sauce separately in airtight containers for 3 days.

Reheat the chicken on a wire rack in a 375°F (190°C) oven for 10 to 12 minutes to re-crisp, to 165°F (74°C). Rewarm the sauce over low heat with a splash of milk.

Freezer: cooked cutlets freeze up to 2 months. Do not freeze the cream sauce.