Creamy Parmesan Chicken is incredibly delicious and completely filling. The thinly sliced chicken is sprinkled with a wonderful layer of aromatic spices like smoked paprika, garlic powder, and nutty, freshly grated Parmesan cheese. It is then served with a simple cream sauce for added flavor. This is one of those wonderfully simple, minimal prep dishes that comes together in about 20 minutes.
Ingredients:
120 g Parmesan cheese, freshly grated
80 g breadcrumbs, e.g. B. Panko
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika powder
2 large boneless, skinless chicken breasts, halved horizontally, or 4 smaller breasts
for the sauce
4 tablespoons unsalted butter
3 cloves of garlic, minced
20 g fresh parsley, chopped
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
80 g chicken broth (low sodium)
1 cup whipped cream
Preparation:
- Prepare the topping: In a shallow dish, combine the Parmesan cheese, breadcrumbs, salt, pepper, garlic powder and smoked paprika. Dredge the chicken breasts in the cheese mixture and shake off any excess.
- Fry the chicken: In a large skillet, melt 2 tablespoons butter over low heat.Add the chicken breastsand fry until golden brown on each side, about 5 to 6 minutes per side. If you notice that the chicken is browning too quickly and is not cooked through in the middle, reduce the heat and cook slowly. Transfer the fried chicken to a plate.
- Make the sauce: Add the remaining butter to the pan and add the garlic, parsley, Italian seasoning and red pepper flakes. Cook until the garlic is aromatic, about 30 seconds. Deglaze the pan with the chicken broth. Stir in the whipped cream. Taste and season with salt and pepper if necessary.
- Finish and serve: Return the chicken to the pan and simmer for another minute to warm it through. Turn off the heat and pour some of the sauce overgive the chicken. Serve immediately with pasta or steamed vegetables.
Variation with mushrooms and spinach
Ingredients:
4 boneless, skinless chicken breasts, thinly sliced
2 tablespoons olive oil
Salt and pepper
100 g sliced mushrooms
Creamy Parmesan Garlic Sauce:
60 g Butter
2 minced garlic cloves
1 tablespoon flour
80g chicken broth
1 cup whipped cream
60 g grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
30 g chopped spinach
- Preparation:In a large skillet, heat olive oil and cook chicken over medium heat for 3-5 minutes on each side or until brown on each side and no longer pink in the center. Remove the chicken and set aside on a plate.
- Add the sliced mushrooms and cook for a few minutes until soft. Remove and set aside.
- Melt the butter for the sauce. Add garlic and cook until soft. Stir in the flour until it thickens. Stir in chicken broth, cream, Parmesan cheese, garlic powder, pepper and salt.
- Add the spinach and simmer until the soup thickens and the spinach wilts.The chicken meatand add the mushrooms back into the sauce and serve with pasta if desired.
Tuscan chicken in parmesan sauce and cream
Ingredients:
For the chicken:
4 large chicken breasts, lightly pounded and evenly thick
1 teaspoon Italian seasoning
Salt and pepper
4 tablespoons flour
3 tablespoons Parmesan cheese, hand-grated or grated
2 tablespoons butter
For the sauce:
4 tablespoons butter
4 minced garlic cloves
70g sun-dried tomatoes, drained and rinsed
1 tablespoon flour
½ cup whipped cream
250g low sodium chicken broth
60 g Parmesan cheese, grated or grated by hand
1 teaspoon Italian seasoning
¼ teaspoon black pepper
30 g baby spinach, chopped
Fresh parsley for garnish
Preparation:
- Season each side of the chicken breasts with Italian seasoning, salt and pepper.
- Mix flour and grated Parmesan in a shallow bowl.Any chicken breastRoll in the flour mixture so that both sides are covered.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt while stirring.
- Cook the chicken (in batches if necessary) for 4-5 minutes per side, until cooked through and browned on both sides. Remove from the pan and place on a plate. Cover with foil.
- Wipe skillet, return to medium heat, and add remaining 4 tablespoons butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts.
- Add the garlic and sun-dried tomatoes and cook until fragrant, 1-2 minutes.
- Stir in the flour with a whisk and allow to thicken, about 1 minute.
- Stir in the cream, chicken broth, Parmesan cheese, Italian seasoning, and pepper. Stir until everything is well mixed.
Add the spinach and reduce the heat to a simmer. Let cook until the sauce thickens slightly and the spinach wilts. - The chicken againAdd to the pan and toss in the sauce. Continue simmering until chicken is cooked through (2-3 minutes). Garnish with fresh parsley.
It's so easy and delicious to prepare your own creamy Parmesan chicken! Bon appetit!
