Description
This Creamy Parmesan Chicken recipe features tender, golden-brown chicken breasts coated in a flavorful Parmesan and breadcrumb crust, cooked to perfection in a buttery skillet. The dish is enhanced by a rich, garlicky cream sauce infused with Italian herbs, making it an irresistible meal perfect for serving alongside pasta or steamed vegetables.
Ingredients
Scale
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 the Coating: In a shallow dish, combine the Parmesan cheese, breadcrumbs, salt, pepper, garlic powder, and smoked paprika. Dredge each chicken breast in this mixture, ensuring they are evenly coated, and shake off any excess to prevent clumping.
- Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium-low heat. Add the coated chicken breasts and cook for about 5 to 6 minutes per side until they are golden brown and cooked through. Adjust the heat as necessary to avoid burning. Once cooked, transfer the chicken to a plate and set aside.
- Make the Sauce: Remove any excess cheese residue from the skillet by wiping it clean. Add the remaining butter to the skillet along with the minced garlic, chopped parsley, Italian seasoning, and red pepper flakes. Sauté the mixture until fragrant, then deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and let the sauce simmer gently until it thickens slightly. Season with additional salt and black pepper to taste.
- Combine and Serve: Return the cooked chicken breasts to the skillet, spoon the cream sauce over them, and simmer for an additional minute to warm the chicken through and meld the flavors. Serve immediately, ideally paired with pasta or steamed vegetables for a complete meal.
Notes
- Use Panko breadcrumbs for a crispier coating.
- Adjust red pepper flakes to control the level of heat in the sauce.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
- This recipe can be doubled for larger gatherings.
