Description
This Creamy Parmesan Chicken is a delicious and easy recipe that’s perfect for a weeknight meal. Tender chicken breasts are coated in a flavorful Parmesan crust and then cooked in a rich and creamy sauce with garlic, herbs, and a hint of spice.
Ingredients
Units
Scale
For the Chicken:
- 1 cup freshly grated Parmesan cheese
- 1/2 cup breadcrumbs (such as Panko)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 large boneless, skinless chicken breasts, cut in half horizontally (or 4 smaller breasts)
For the Sauce:
- 1/4 cup (4 tablespoons) unsalted butter
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
Instructions
- Prepare Chicken: In a shallow dish, combine Parmesan cheese, breadcrumbs, salt, pepper, garlic powder, and smoked paprika. Dredge chicken breasts in the mixture, shaking off any excess.
- Cook Chicken: Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add chicken breasts and cook until golden brown and cooked through, about 5-6 minutes per side. Adjust heat as needed to prevent burning. Transfer cooked chicken to a plate.
- Make Sauce: Wipe out excess cheese from the skillet. Add remaining butter, garlic, parsley, Italian seasoning, and red pepper flakes. Cook until fragrant. Deglaze the pan with chicken broth. Stir in heavy cream and simmer until slightly thickened. Season with salt and pepper to taste.
- Finish and Serve: Return chicken to the skillet and simmer for 1 minute to heat through. Spoon sauce over chicken and serve immediately with pasta or steamed vegetables.
Notes
- Customization: Add other seasonings, such as nutmeg or more red pepper flakes, or include vegetables like spinach or broccoli.
- Thicker Sauce: Add 1 tablespoon of flour to the skillet after melting the butter in step 3 to thicken the sauce.
- Cream Substitute: Use a combination of heavy cream and milk for a lighter sauce.
- Wine: Replace chicken broth with dry white wine for a different flavor.
- Storage: Refrigerate leftovers for 3-5 days. This dish does not freeze well.
Nutrition
- Serving Size: 1 Serving
- Calories: 550kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 10g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 160mg
