Company Chicken is a flavorful dish meant to impress guests, featuring boneless chicken coated in a seasoned sour cream mixture, crusted with crushed Ritz crackers, and topped with a creamy garlic mustard sauce. It’s easy to prepare but perfect for special occasions.
2 tbsp Fresh parsley (chopped)
2 tbsp Fresh Basil (chopped)
3 garlic cloves (minced)
1/2 cup sour cream
1/4 cup heavy cream
2 tbsp butter
1/4 cup Parmesan cheese
1/2 cup Ritz crackers, crushed
1/4 cup breadcrumbs
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
2 boneless, skinless chicken breasts
1 tsp Italian seasoning
1/2 tsp paprika
Salt and pepper, to taste
Start by laying two boneless, skinless chicken breasts on a clean, dry surface. Pat them dry with a paper towel to remove any excess moisture—this step is crucial, as it helps the coating stick better and ensures even browning during cooking.
Season the chicken generously with salt and pepper on both sides. A well-seasoned base ensures that every bite is flavorful from the inside out. If the chicken breasts are on the thicker side, consider butterflying them by slicing them in half horizontally or gently pounding them with a meat mallet. This not only helps the chicken cook evenly but also keeps it juicy and tender. If pounding the chicken, place it between two sheets of plastic wrap or parchment paper to prevent splatter.
Once prepped, set the chicken aside while you prepare the coating.
In a small bowl, whisk together sour cream, Italian seasoning, paprika, garlic, Worcestershire sauce, and a pinch of salt. The sour cream serves as a flavorful base layer that locks in moisture and creates a sticky surface for the cracker crumbs to adhere to. This mixture also adds a slight tang, which enhances the overall richness of the dish.
After adding the sour cream mixture to the chicken, let the chicken sit in the mixture for about 20 minutes. This allows the flavors to deeply penetrate the meat, ensuring every bite is tender, juicy, and infused with the tangy, herby seasoning. This marinating step is crucial for enhancing the flavor and texture of the dish, so don’t skip it!
In a separate bowl, combine crushed Ritz crackers and breadcrumbs. The crackers bring a rich, buttery crunch, while the breadcrumbs add structure for an even crispier texture. The fine crumb texture also ensures that the coating sticks well without being too heavy.
Working with one piece at a time, dip the chicken into the sour cream mixture, ensuring every inch is evenly coated. This step is key—the sour cream not only adds flavor but also acts as the binding agent to help the cracker crust stick.
After coating in sour cream, press the chicken firmly into the cracker mixture, turning it over and pressing again to ensure that every part is covered in the crispy, buttery coating. Pressing the crumbs into the chicken rather than just rolling it ensures that the crust adheres well and won’t fall off during cooking.
Once coated, give each piece a gentle shake to remove any excess crumbs, then set them aside on a plate while you heat the pan.
In a large skillet, melt 1 tablespoon of butter over medium heat. The butter will foam slightly as it melts—this is a sign that it’s hot enough to start frying. If the butter starts browning too quickly, lower the heat slightly to prevent burning.
Carefully lay the coated chicken breasts into the skillet. You should hear an immediate sizzle, which means the pan is at the perfect temperature. Avoid moving the chicken around too much—letting it cook undisturbed ensures that the crust forms properly.
After about 3–4 minutes, check the bottom of the chicken. It should be golden brown before flipping. Using tongs or a spatula, carefully turn each piece over. Be gentle—this crust is delicate and needs to stay intact. Let the other side cook for another 3–4 minutes until both sides are crispy and golden. If needed, add another tablespoon of butter to the pan to maintain the rich, golden color.
Once the chicken is cooked through, transfer it to a plate and tent it loosely with foil while you prepare the sauce. Resting allows the juices to redistribute, keeping the chicken moist.
Using the same skillet, reduce the heat to low and melt another tablespoon of butter. The leftover brown bits from frying the chicken will add incredible depth to the sauce, so be sure to scrape them up as you stir.
Add the minced garlic and sauté for about 30 seconds until fragrant. Keep stirring—garlic burns quickly and can turn bitter if left unattended.
Slowly pour in the heavy cream, Dijon mustard, and Worcestershire sauce. As you whisk, the sauce will start to thicken into a smooth, velvety consistency. Be patient, stirring constantly to prevent separation.
Next, sprinkle in the grated Parmesan cheese and stir until it melts completely. This adds richness and a subtle nutty flavor that complements the tanginess of the mustard.
Finally, stir in the chopped parsley and chopped basil. The fresh herbs brighten the sauce and balance the richness with a touch of freshness.
Taste the sauce and adjust the seasoning with salt and pepper as needed. If it’s too thick, add a splash of chicken broth or more cream to loosen it up.
While the sauce is simmering, bring a pot of salted water to a boil and cook your pasta according to package instructions. Angel hair pasta works particularly well as its delicate strands soak up the sauce beautifully without overwhelming the dish.
Once cooked, drain the pasta and toss it lightly with olive oil to prevent sticking.
To plate, arrange a bed of pasta on each plate. Place a golden, crispy chicken breast on top.
Generously ladle the creamy garlic sauce over the chicken, letting it cascade down the sides and soak into the pasta.
For the finishing touch, sprinkle with extra Parmesan and a final flourish of fresh parsley.
Dave’s Mom’s Company Chicken
