Description
This Creamy Parmesan Chicken recipe features tender boneless chicken breasts coated in a flavorful Parmesan and breadcrumb mixture, pan-seared to golden perfection, then simmered in a rich and creamy garlic Parmesan sauce infused with herbs and a hint of spice. Ready in just 30 minutes, this comforting and elegant dish pairs wonderfully with pasta or steamed vegetables for a satisfying meal.
Ingredients
Scale
For the Chicken:
- 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)
For the Sauce:
- ¼ cup (4 tablespoons) unsalted butter, divided
- 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 grated Parmesan cheese, breadcrumbs, salt, black pepper, garlic powder, and smoked paprika. Thoroughly dredge each chicken breast piece in this mixture, ensuring even coating. Shake off any excess to avoid clumping during cooking.
- Cook the chicken: Heat 2 tablespoons of unsalted butter in a large skillet over medium-low heat. Add the coated chicken breasts and cook them approximately 5-6 minutes on each side until they are golden brown and cooked through. Monitor the heat carefully to prevent burning. Once cooked, transfer the chicken to a plate and set aside.
- Make the sauce: Using the same skillet, wipe out any large cheese residues to prevent excessive burning. Add the remaining 2 tablespoons of butter along with minced garlic, chopped parsley, Italian seasoning, and red pepper flakes. Sauté the mixture until fragrant, about 1-2 minutes. Deglaze the pan by pouring in the low-sodium chicken broth and stirring to scrape up any browned bits. Then stir in the heavy cream and let the sauce simmer gently until it thickens slightly, about 3-4 minutes. Season with salt and pepper according to taste.
- Combine and finish: Return the cooked chicken breasts to the skillet with the creamy sauce. Let them simmer together for about 1 minute to warm through and meld flavors. Spoon the luscious sauce generously over the chicken and serve immediately. This dish pairs beautifully with pasta or steamed vegetables for a complete meal.
Notes
- If you prefer a spicier dish, increase the red pepper flakes to 1 teaspoon.
- For a crispier crust, use Panko breadcrumbs instead of regular ones.
- Make sure the chicken is cooked through; internal temperature should reach 165°F (74°C).
- Leftover chicken with sauce can be refrigerated for up to 3 days and reheated gently on stovetop.
- To make this dish gluten free, substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
