Easy Chicken with Pan Sauce Recipe (with Creamy Butter Sauce)

Chicken with pan sauce is a quick and flavorful meal. Tender chicken breasts are coated in cheese and breadcrumbs, creating a golden, crispy crust that locks in moisture. The pan sauce, made in minutes, adds flavor to complement the dish. This recipe is ideal for a busy weeknight dinner, delivering restaurant-quality taste with minimal effort.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

The main ingredients required for chicken with pan sauce

• Chicken. I sliced boneless skinless chicken breasts to an even thickness before cooking. 
• Coating. I coat the chicken with breadcrumbs, which prevents it from becoming tough due to high heat. The breadcrumbs are mixed with Parmesan cheese and paprika to enhance the flavor.
• Sauce. The pan sauce is prepared with commercially available chicken broth, significantly boosting the flavor and reducing the time needed to make it from scratch. The broth is combined with butter, flour, and mixed herbs.

How to prepare the pan fry chicken served with pan sauce, step by step

1. First, slice the chicken breast into pieces about 1 to 1.5 centimeters thick, ensuring they are of equal thickness. Next, pound the chicken breast with a meat mallet or the spine of a cleaver to tenderize it mechanically. Season the chicken with salt and black pepper.

2. Prepare the coating by beating an egg in one bowl and mixing breadcrumbs, cheese, and paprika in another bowl.

3. Coat each piece of chicken with the beaten egg, followed by the breadcrumb mixture. Ensure the chicken is fully covered, pressing gently to secure the breadcrumbs to the surface.

4. Heat enough oil in a large skillet or pan over medium heat to fry the chicken. Place the chicken pieces in the hot pan without moving them initially. The chicken may stick to the pan at first, but it will release itself once the side in contact with the pan and is cooked. Flip the chicken and cook until both sides are golden brown.

5. Once cooked, remove the chicken and oil from the pan and lower the heat. Place the chicken on a paper towel to absorb the excess oil. Add butter to the pan; when it has melted, add flour and mix continuously to form a roux.

6. Add chicken broth to the roux, stirring nonstop, until the mixture forms a smooth sauce. At this stage, you can also add dry herbs of your choice.

7. Place the chicken pieces on a serving plate and drizzle with the chicken pan sauce. Serve with your favorite side dishes, such as baked potatoes, green beans, wild rice, and stir-fried vegetables.

Tips to make the best pan-fried chicken with pan sauce

• When it comes to chicken, you might consider using bone-in chicken breast. However, I prefer boneless chicken breasts because they can be pounded to an even thickness for more consistent frying.
• To ensure even cooking, it’s best to slice the chicken breast to a uniform thickness.
• Most commercially available chicken stock contains salt, so be cautious not to oversalt the chicken.
• The Parmesan cheese in the breading can be adjusted according to your preference. Feel free to add more cheese if you like a cheesier flavor. I used Panko, a Japanese breadcrumb known for its crunchy texture.
• After frying the chicken, check the oil if it’s clean. If it is, remove the excess oil and add butter right away, as the flavor of the chicken will still be in the pan. You can deglaze the brown bits at the bottom of the pan with chicken broth later. If the oil is too dirty after frying the chicken, please clean the pan before making the sauce.
• Since I use thin chicken breasts, I’m not worried about them being uncooked. However, if unsure, you can use a meat thermometer to check the internal temperature. Chicken is considered cooked when it reaches 165°F (74°C).
• I used dried mixed herbs for simplicity. If you have any fresh herbs, they will provide a better flavor and can be used as a garnish.

Variation

I make a simple white sauce that serves as a base for many variations. For example, you can add lemon juice, lemon zest, or different herbs such as fresh thyme. You can also include any mushroom to create a mushroom sauce. Consider adding some heavy cream if you prefer a creamier and thicker consistency. Another option is to make a white wine sauce by incorporating some wine.

Other chicken recipes for you

If you like this chicken with pan sauce recipe, I would like to suggest a few more chicken recipes on this blog:

• ​One Pot Cajun Chicken and Rice 
• Healthy Kung Pao Chicken
• Instant Pot Honey Mustard Chicken