Chicken in Cream Sauce
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
8 servings
-
Calories
397 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Chicken in Cream Sauce
Description
To prepare Chicken in Cream Sauce, boneless chicken breasts are halved, pounded to even thickness, dipped first in milk, then coated with a blend of Italian-seasoned bread crumbs and part of the Parmesan cheese. The chicken is shallow-fried in butter until both sides develop a golden crust and the interior reaches the safe temperature. After resting warm in the oven, the pan is deglazed with chicken broth, and cream and basil are added before bringing to a boil and simmering with more Parmesan until thickened. This sauce carries the flavors from the crust and the broth, balanced by creamy richness and herbaceous notes from basil.
The finished dish combines textures of crunchy exterior and tender chicken, layered with a smooth, cheesy sauce. It can be served alongside vegetables, pasta, or rice to complete the meal. The method uses common ingredients and relies on the pan drippings to deepen flavor.
Leftover chicken is best reheated in an air fryer to maintain its crispy texture rather than in a microwave or oven, preserving the contrast between crust and creamy sauce.
Ingredients
- 1 cup milk
- 1 cup Italian bread crumbs or Panko bread crumbs mixed with Italian seasoning
- 1 1/4 cups Parmesan Cheese divided, grated
- 4 chicken breast cut into halves (8 pieces total) and pounded to 1/2 inch thick
- 1/4 cup butter
- 1 cup chicken broth
- 2 cups whipping cream
- 1 teaspoon basil dried
- salt
- black pepper
Instructions
- Place milk in one bowl and bread crumbs and 1/4 cup parmesan cheese in a separate shallow bowl.
- Dip chicken in milk, then coat with crumbs.
- In a skillet over medium heat, melt butter. When butter is completely melted and hot, add the chicken. Cook chicken in butter until browned on both sides and the internal temperature reaches at least 165 degrees. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.
- Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and salt and pepper and bring to a boil. Turn heat to low and whisk in remaining parmesan cheese.
- When the sauce has thickened to your desired consistency, pour sauce over the chicken and serve.
Notes
- Reheat leftovers in an air fryer to preserve the chicken’s crunchy coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 766mg | 32% |
| Potassium | 624mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 313mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
