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.

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!

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!

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.

For even more chicken recipe favorites, check out:

• Easy Chicken Cordon Bleu
• Parmesan Crusted Stuffed Chicken
• Crispy Chicken with Arugula
• Lemon Chicken and Pasta
• Buffalo Chicken Pasta Salad
• Bruschetta Chicken Pasta Salad

Recipe adapted from Jamie Cooks It Up.