Crispy Chicken

Panko coated Crispy Chicken served over a deliciously creamy pasta is a hit with the entire family. It’s on the table in under 30 minutes!

Roasted spring veggies are the perfect side for this Crispy Chicken. For an extra helping of yum bake up some Cheesy Garlic Bread! This is one of the yummiest recipes you’ll try.

Slice crispy chicken served over a bed of creamy pasta

I LOVE a great chicken recipe!

Today I’m sharing another AMAZING chicken recipe. The best part is this tasty dish whips up in under 30 minutes!! Gotta love those quick and easy meals for busy weeknights.

Yes, I’ve blogged before about how much we love Chicken. We have it at least twice a week. It’s something that the entire family will eat and it’s usually fairly simple to make.

The recipe I’m sharing today is a new favorite because it is very flavorful and crispy. Serve it with some noodles and Roasted green beans and you have a great new dinner idea that is perfect for the family and for entertaining. I think you’ll definitely agree that this Crispy Chicken is a new favorite!

sliced crispy chicken topped with parsley on a plate of creamy pasta.

How to make crispy chicken

DREDGE PREP. Combine ½ tsp salt and ¾ cup flour in a bowl/pie pan (we use the pie pan because it’s easy for dipping the breasts in) and set aside. Prepare for the breading process by putting the crumbs, flour and milk each into their separate bowls or pie/bread pans. Set aside.

CHICKEN. Place chicken in a gallon sized Ziploc bag. Pound the chicken flat with a meat mallet. Remove chicken and slice each breast in half. Dip your chicken in the flour, covering all sides. Lay onto a small cookie sheet and set in freezer for about 5 minutes.

PASTA. Start cooking your pasta according to box directions.

FRY. Place oil in skillet on medium heat. Remove chicken from the freezer and place into the bowl/pie pan of milk and then into the crumbs. Carefully add chicken to the oil and cook on both sides until golden brown (about 3-5 minutes each). Add more olive oil as needed.

REST. Reduce heat and cover pan. Let the chicken cook through for an additional 5-7 minutes, being careful not to burn bottoms. When your chicken has been cooked through, remove from heat, and cover with tin foil.

SAUCE. In a small bowl, microwave 8 oz of cream cheese for 30 seconds. Add Italian seasoning, garlic, oregano, salt and bullion and stir to combine. In your skillet, melt 1 TB butter. Add 1 can of cream of chicken, chicken broth, milk and seasoned cream cheese. Whisk over medium heat until it starts to bubble. Let cook for about 2 minutes. Pour noodles into sauce and mix until well coated.

SERVE. Cut your chicken into strips and place over your cooked pasta and sauce. ENJOY!

Close up of crispy chicken and pasta.

Tips + Storing Info

Use crushed cornflakes instead of panko

Substitute the farfalle noodles with another similarly sized pasta.

Olive oil is not ideal for deep frying, but since we are just pan frying this dish, then olive oil works just fine. Vegetable or peanut oil can also work.

Dredging is a term used to lightly coat a food item with flour or cornstarch. It is a key step to frying as the coating helps keep the food moist, help absorb flavor and protect the food from higher heat. In this recipe be sure to pat the chicken dry before dredging it in flour.

If you want an extra crunchy coating you can do a double coating of panko.

STORE leftovers in an airtight container in the fridge for 2-3 days. Be aware that the crispy chicken will not be as crispy due to the moisture while being stored, but the flavor will still be delicious. Reheat it in the oven, stove top or microwave.

 

crispy chicken and pasta served on a white plate

For even more chicken recipe favorites, check out:

Crispy Chicken Recipe

5 from 3 votes
Panko coated Crispy Chicken served over a deliciously creamy pasta is a hit with the entire family. It's on the table in under 30 minutes!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Calories 1612 kcal
Author Lil' Luna

Ingredients

Chicken

  • 3 large chicken breasts
  • 2-3 cups panko bread crumbs
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1/2 cup milk
  • 6 tbsp olive oil
  • 12 oz farfalle noodles

Sauce

  • 8 oz cream cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp granulated garlic
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1 tsp chicken bullion granules
  • 1 tbsp butter
  • 1 can cream of chicken 10.5 oz can
  • 1 cup chicken broth
  • 1/2 cup milk

Instructions
 

  • Combine ½ tsp salt and ¾ cup flour in a bowl/pie pan (we use the pie pan because it's easy for dipping the breasts in) and set aside.
  • Prepare for the breading process by putting the crumbs, flour and milk each into their separate bowls or pie/bread pans. Set aside.
  • Place chicken in a gallon sized Ziploc bag. Pound the chicken flat with a meat mallet. Remove chicken and slice each breast in half.
  • Dip your chicken in the flour, covering all sides. Lay onto a small cookie sheet and set in freezer for about 5 minutes.
  • Start cooking your pasta according to box directions.
  • Place oil in skillet on medium heat.
  • Remove chicken from the freezer and place into the bowl/pie pan of milk and then into the crumbs. Carefully add chicken to the oil and cook on both sides until golden brown (about 3-5 minutes each). Add more olive oil as needed.
  • Reduce heat and cover pan. Let the chicken cook through for an additional 5-7 minutes, being careful not to burn bottoms.
  • When your chicken has been cooked through, remove from heat, and cover with tin foil.
  • In a small bowl, microwave 8 oz of cream cheese for 30 seconds. Add italian seasoning, garlic, oregano, salt and bullion and stir to combine.
  • In your skillet, melt 1 TB butter. Add 1 can of cream of chicken, chicken broth, milk and seasoned cream cheese. Whisk over medium heat until it starts to bubble. Let cook for about 2 minutes. Pour noodles into sauce and mix until well coated.
  • Cut your chicken into strips and place over your cooked pasta and sauce. ENJOY!

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Recipe adapted from Jamie Cooks It Up.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. Oh my, this looks divine! I love chicken dishes and can’t wait to try this deliciousness! PINNED!

    1. Thank you, Michelle!! I hope you get to try it out and that you like it. Also, hope you had a great New Year!! XO

  2. Any recommendations on subbing cream of chicken. I love the recipe but canned cream soups I just can’t do.
    Recipe sounds delicious otherwise !