4.7 from 74 votes
Creamy Parmesan Chicken
Creamy Parmesan Chicken is a skillet dish featuring chicken breasts coated in a mixture of parmesan cheese, breadcrumbs, and spices, cooked until golden, and complemented with a garlic parsley cream sauce made from butter, chicken broth, and heavy cream. The sauce is rich and aromatic, balancing heat from red pepper flakes with savory herbs and cheese.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
539 kcal
Course:
Lunch, Dinner
Cuisine:
American
Ingredients
Chicken
- 1 cup Parmesan Cheese freshly grated
- 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 chicken breast boneless and skinless cut in half horizontally or 4 smaller breasts
Sauce
- ¼ cup butter unsalted (4 tablespoons)
- 3 cloves garlic minced
- ¼ cup parsley chopped, fresh
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ cup chicken broth low sodium
- 1 cup heavy cream
Instructions
- Make the coating: In a shallow plate combine the parmesan cheese, breadcrumbs, salt, pepper, garlic powder, and smoked paprika. Dredge the chicken breasts through the cheese mixture and shake off any excess.
- Cook the chicken: In a large skillet, melt 2 tablespoons of the butter over low heat. Add the chicken breasts and cook until golden on each side and cooked through, about 5 to 6 minutes per side. If you notice the chicken browns too quickly and doesn't cook in the middle, lower the heat and cook slowly. Transfer cooked chicken to a plate.
- Make the sauce: If there's too much parmesan cheese left in the bottom of the skillet, wipe clean with a paper towel. Add the remaining butter to the skillet and add the garlic, parsley, Italian seasoning and red pepper flakes. Cook for about 30 seconds until the garlic is aromatic. Deglaze the pan with the chicken broth. Stir in the heavy cream. Taste for seasoning and adjust with salt and pepper as necessary.
- Finish and serve: Return the chicken back to the skillet and simmer for another minute to warm up the chicken. Turn off the heat and spoon some of the sauce over the chicken. Serve immediately with pasta or steamed veggies.
Cup of Yum
Notes
- Add a tablespoon of flour after melting butter to thicken the sauce if desired, cooking it briefly before adding liquids.
- Substitute part of the heavy cream with milk for a lighter sauce consistency and less richness.
- Chicken broth in the sauce can be replaced by dry white wine to alter flavor.
- Store fully cooled cooked chicken and sauce in an airtight container in the fridge for 3 to 5 days; freezing is not recommended.
- Customize with additional seasonings like nutmeg, extra red pepper flakes for heat, or incorporate vegetables such as spinach or broccoli.
Nutrition Information
Serving
1serving
Calories
539kcal
(27%)
Carbohydrates
15g
(5%)
Protein
25g
(50%)
Fat
43g
(66%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
165mg
(55%)
Sodium
896mg
(37%)
Potassium
397mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2088IU
(42%)
Vitamin C
7mg
(8%)
Calcium
388mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 539
% Daily Value*
| Serving | 1serving | |
| Calories | 539kcal | 27% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 43g | 66% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 896mg | 37% |
| Potassium | 397mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2088IU | 42% |
| Vitamin C | 7mg | 8% |
| Calcium | 388mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.