Description
This Creamy Parmesan Chicken recipe features tender, golden-browned chicken breasts coated in a flavorful Parmesan and breadcrumb crust, finished with a rich and garlicky creamy sauce infused with Italian herbs and spices. Ready in 30 minutes, this dish makes a comforting and elegant dinner served best with pasta or steamed vegetables.
Ingredients
Chicken and Coating
- 1 cup freshly grated Parmesan cheese
- ½ cup breadcrumbs (such as Panko)
- ½ teaspoon salt, or to taste
- ½ 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)
Sauce
- ¼ cup (4 tablespoons) unsalted butter
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
Instructions
- Prepare Chicken: In a shallow dish, mix together the freshly grated Parmesan cheese, breadcrumbs, salt, black pepper, garlic powder, and smoked paprika. Dredge the chicken breasts in this mixture, ensuring each piece is thoroughly coated. Shake off any excess to prevent clumping during cooking.
- Cook Chicken: Heat 2 tablespoons of butter in a large skillet over medium-low heat. Add the breaded chicken breasts and cook for about 5-6 minutes on each side until they develop a golden brown crust and are cooked through. Adjust heat as necessary to avoid burning. Once cooked, transfer the chicken to a plate and set aside.
- Make Sauce: Wipe out any excess cheese residue from the skillet to prevent burning. Add the remaining butter, minced garlic, chopped fresh parsley, Italian seasoning, and red pepper flakes to the skillet. Sauté until fragrant, about 1-2 minutes. Deglaze the pan by pouring in the low-sodium chicken broth, scraping up any browned bits from the bottom to incorporate flavor. Stir in the heavy cream and simmer gently until the sauce thickens slightly, seasoning with salt and pepper to taste.
- Finish and Serve: Return the cooked chicken breasts to the skillet with the creamy sauce. Let them simmer together for 1 minute to heat through and meld the flavors. Spoon generous amounts of the sauce over the chicken and serve immediately, ideally alongside pasta or steamed vegetables for a complete meal.
Notes
- For an extra crispy crust, use Panko breadcrumbs instead of regular breadcrumbs.
- Adjust the red pepper flakes according to your heat preference, or omit for a milder sauce.
- To make this dish lighter, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Ensure chicken breasts are patted dry before dredging for a better crust.
- Serve with a side of garlic buttered pasta or steamed green vegetables for a balanced meal.
