This comforting and decadently Creamy Parmesan Chicken can be made in just about 30 minutes. For a gourmet looking and tasting meal, this is a must try.
This parmesan chicken is tremendously creamy, delicious, and completely satisfying. The thinly sliced chicken is dredged in an amazing coating that includes wonderful spices such as smoked paprika, garlic powder, and some nutty freshly grated parmesan cheese. It is then served with a simple creamy sauce for a lot of extra decadence. This is one of those wonderful easy dishes, with minimal prep that cooks in about 20 minutes.
Although you can eat creamy parmesan chicken by itself, I prefer to serve this creamy chicken recipe with a side of noodles, such as fettuccine, linguini or spaghetti, especially since all that fantastic sauce will smother the pasta in a lot of rich goodness. Don’t worry if you’re not into pasta, mashed potatoes, cauliflower mash, or rice work just as well. To top everything off, cook up some vegetables to make it a well rounded meal.
Creamy Parmesan Chicken Highlights
✅ DELICIOUS AND COMFORTING. This chicken is so delicious and filled with a heap of fantastic flavors to entice your palate.
✅ SIMPLE. This creamy chicken has minimal prep and uses only a few simple ingredients that you likely already have in your fridge and pantry.
✅ QUICK AND EASY. For a dish this good, it doesn’t seem possible that you can have it cooked in about 30 minutes, but you sure can. Perfect for a weekend dinner or even a special occasion.
Ingredients You’ll Need
Chicken – Use a couple of large chicken breasts that are boneless and skinless. You want to cut them in half horizontally, this will help cook them faster. 4 smaller breasts work also.
Cheese – Freshly grated parmesan cheese is used for the coating to dredge the chicken in.
Breadcrumbs – I used panko crumbs, the plain ones, also part of the chicken coating.
Seasoning – I used Italian seasoning, garlic powder, smoked paprika, salt and black pepper. The combination of these spices for the chicken really amp up the flavor.
Butter – Use unsalted butter to cook the chicken in and make the sauce. Did you know 4 tablespoons is equal to ¼ cup?
Garlic – Fresh garlic is minced and is great for the sauce. I also use some garlic powder in the breading.
Parsley – Use some chopped fresh parsley. Fresh is best but if you only have dried, use that.
Red pepper flakes – If you like a little heat, these dried red pepper flakes work well. Add a little extra if you like more spice.
Broth – I used low sodium chicken broth to control the amount of salt but regular chicken broth works as well.
Cream – Using heavy cream of at least 30% MF will really help to make the creamiest sauce ever. However, a lower fat cream can be used if you prefer, but it will not be quite as creamy.
How To Make Creamy Parmesan Chicken
Prep And Cook The Chicken
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.
In a large skillet, melt 2 tablespoons of the butter over low heat, you can always use olive oil if you prefer. 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 the tender 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, red pepper flakes and Italian seasoning. Whisk ingredients and then 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.
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.
What Can I Use Instead Of Panko?
Panko is a Japanese-style of breadcrumbs. If you’re out, there are a number of easy substitutions from your pantry. Try toasted shredded bread, cracker crumbs, crushed melba toasts, or even just regular breadcrumbs.
Can I Make Creamy Parmesan Chicken Gluten-Free?
Yes! Swap the panko breadcrumbs for gluten free panko. I have used them before and you won’t be able to tell the difference.
How Can I Tell When The Chicken Is Cooked Through
The best way and only way to accurately test whether the chicken is done is to use an instant read meat thermometer. Chicken breast is cooked with it reaches 165F, anything over that could result in a dry chicken breast.
Expert Tips
Customize your dish by adding other seasonings such as a pinch of nutmeg or include more red pepper flakes for more heat, or try adding some fresh spinach or broccoli. Feel free to get creative with ingredients.
If you like a thicker sauce, add a tablespoon of flour after melting the butter in step 3. Whisk it and cook it for about 30 seconds then continue with the sauce as instructed.
You can substitute some of the cream with milk in this recipe to suit how rich you’d like it to be or if you want a healthier sauce.
The chicken broth can be replaced with some dry white wine.
Leftovers
You can store this recipe easily in the fridge. In an airtight container it’ll keep for 3 – 5 days, just be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.
Ingredients
Chicken
▢1 cup parmesan cheese (freshly grated)
▢½ cup breadcrumbs (such as Panko)
▢½ teaspoon salt (or to taste)
▢½ teaspoon pepper (or to taste)
▢1 teaspoon garlic powder
▢1 teaspoon smoked paprika
▢2 large chicken breasts (boneless and skinless cut in half horizontally or 4 smaller breasts)
Sauce
▢¼ cup butter (unsalted (4 tablespoons))
▢3 cloves garlic (minced)
▢¼ cup fresh parsley (chopped)
▢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.
Notes
Customize your dish by adding other seasonings such as a pinch of nutmeg or include more red pepper flakes for more heat, or try adding some fresh spinach or broccoli. Feel free to get creative with ingredients.
If you like a thicker sauce, add a tablespoon of flour after melting the butter in step 3. Whisk it and cook it for about 30 seconds then continue with the sauce as instructed.
You can substitute some of the cream with milk in this recipe to suit how rich you’d like it to be or if you want a healthier sauce.
The chicken broth can be replaced with some dry white wine.
You can store this recipe easily in the fridge. In an airtight container it’ll keep for 3 – 5 days, just be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.
Nutrition Information
Serving: 1servingCalories: 539kcal (27%)Carbohydrates: 15g (5%)Protein: 25g (50%)Fat: 43g (66%)Saturated Fat: 26g (163%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 165mg (55%)Sodium: 896mg (39%)Potassium: 397mg (11%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 2088IU (42%)Vitamin C: 7mg (8%)Calcium: 388mg (39%)Iron: 2mg (11%)
Author Joanna Cismaru
