Description
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.
- Skip breading for a low-carb version.
- Reheat slowly in a skillet to maintain texture.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 620
- Sugar: 2g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 170mg
