Chicken Parmesan in Cream Sauce is a delicious twist on the classic Italian-American dish. Instead of being topped with marinara, the crispy chicken cutlets are smothered in a rich, velvety cream sauce that adds a luxurious depth of flavor. It’s comforting, indulgent, and perfect for a cozy dinner.
Why You’ll Love This Recipe
I love how this recipe combines crispy breaded chicken with a creamy, cheesy sauce that clings to every bite. It’s elegant enough to serve at a dinner party but easy enough for a weeknight meal. The contrast of textures between the crunchy chicken and the smooth sauce makes it incredibly satisfying. Plus, it’s a fun change from the traditional tomato-based Chicken Parmesan.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1½ cups Italian-style breadcrumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese (for sauce)
1 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
Directions
Pound the chicken breasts to an even thickness, about ½ inch, and season with salt and pepper.
Set up a breading station: one plate with flour, one bowl with whisked eggs and water, and one plate with a mix of breadcrumbs and ½ cup grated Parmesan.
Dredge each chicken breast in flour, dip in the egg mixture, then coat in breadcrumbs.
In a large skillet over medium heat, heat olive oil and butter. Cook the chicken for 4–5 minutes on each side, until golden brown and cooked through. Remove and set aside.
In the same skillet, add minced garlic and sauté for 1 minute. Pour in chicken broth and heavy cream, scraping up any browned bits.
Stir in mozzarella, ¼ cup Parmesan, and Italian seasoning. Simmer until the sauce thickens, about 5–7 minutes.
Return the chicken to the skillet, spoon sauce over each piece, and cook for another 2–3 minutes.
Garnish with chopped parsley and serve hot.
Servings and timing
This recipe serves 4 people. It takes about 15 minutes to prep and 30 minutes to cook, so I can have it ready in around 45 minutes.
Variations
If I want to change it up, I sometimes use boneless chicken thighs instead of breasts for a juicier option. For a bit of spice, I add a pinch of red pepper flakes to the cream sauce. I also occasionally swap mozzarella for provolone or fontina for a different cheesy profile. If I need a low-carb version, I skip the breading and just pan-sear the seasoned chicken before adding it to the cream sauce.
Storage/reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken and sauce in a skillet over medium-low heat, stirring occasionally until warmed through. I avoid microwaving if possible, as it can make the chicken soggy.
FAQs
How can I make the chicken extra crispy?
I make sure to press the breadcrumb mixture firmly onto the chicken and use enough oil in the skillet to fry it evenly. A quick finish in the oven also helps maintain crispiness.
Can I make this dish ahead of time?
Yes, I can prepare the chicken and cream sauce separately, then combine and reheat just before serving. This helps preserve the texture of the chicken.
What should I serve with Chicken Parmesan in Cream Sauce?
I usually serve it with pasta, mashed potatoes, or a side of roasted vegetables. Garlic bread is also a great pairing.
Can I freeze this recipe?
While I can freeze it, the texture of the cream sauce may change slightly. If I do freeze it, I thaw it in the fridge overnight and reheat it slowly over low heat.
What type of cream should I use?
I always use heavy cream for a rich, thick sauce. Half-and-half or milk won’t give the same result.
Conclusion
Chicken Parmesan in Cream Sauce is a comforting and flavorful dish that’s perfect when I want something a little more special than the usual weeknight dinner. With crispy chicken, a luscious sauce, and gooey cheese, it’s a crowd-pleaser that I find myself coming back to again and again.
Chicken Parmesan in Cream Sauce is a rich and indulgent twist on the classic dish, featuring crispy breaded chicken smothered in a creamy, cheesy sauce instead of marinara.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1½ cups Italian-style breadcrumbs
½ cup grated Parmesan cheese (for breading)
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese (for sauce)
1 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
Instructions
Pound the chicken breasts to ½ inch thickness and season with salt and pepper.
Set up a breading station with flour on one plate, whisked eggs and water in a bowl, and a mix of breadcrumbs and ½ cup grated Parmesan on another plate.
Dredge each chicken breast in flour, dip in the egg mixture, and coat in breadcrumbs.
Heat olive oil and butter in a skillet over medium heat. Cook chicken for 4–5 minutes on each side until golden brown and cooked through. Set aside.
In the same skillet, sauté minced garlic for 1 minute. Add chicken broth and heavy cream, scraping up browned bits.
Stir in mozzarella, ¼ cup Parmesan, and Italian seasoning. Simmer for 5–7 minutes until thickened.
Return chicken to the skillet, spoon sauce over each piece, and cook for 2–3 minutes more.
Garnish with chopped parsley and serve hot.
Notes
Use boneless chicken thighs for a juicier version.
Add red pepper flakes for a spicy kick.
Substitute mozzarella with provolone or fontina if desired.
