Chicken In Parmesan Cream Sauce Recipes

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TUSCAN CHICKEN IN PARMESAN CREAM SAUCE



Tuscan Chicken in Parmesan Cream Sauce image

Succulent Tuscan Chicken in a dreamy, creamy Parmesan sauce. This delightful dish is packed with spinach, sun-dried tomatoes, garlic and loaded with flavor!

Provided by Becky Hardin - The Cookie Rookie

Categories     Main Course

Time 30m

Number Of Ingredients 17

4 large chicken breasts (lightly pounded to even thickness)
1 teaspoon Italian Seasoning
Salt and pepper
4 tablespoons flour
3 tablespoons parmesan cheese (hand shredded or grated)
2 tablespoons European Style Butter
¼ cup European Style Butter
4 garlic cloves (minced)
8.5 ounces sun-dried tomatoes (drained and rinsed)
1 tablespoon flour
½ cup heavy cream
1 cup low sodium chicken broth
½ cup parmesan cheese (grated or hand shredded)
1 teaspoon Italian seasoning
¼ teaspoon black pepper
1 cup baby spinach (chopped)
Fresh parsley for garnish

Steps:

  • Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
  • Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
  • Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
  • Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
  • Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
  • Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
  • Whisk in the flour and allow to thicken for approximately 1 minute.
  • Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
  • Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
  • Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 790 kcal, Carbohydrate 45 g, Protein 66 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 245 mg, Sodium 705 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving

CHICKEN WITH PARMESAN CREAM SAUCE



Chicken With Parmesan Cream Sauce image

If you want an impressive dinner with a short ingredient list and easy preparation, consider this recipe. Such an easy dinner to prepare and you can feel comfortable enough to serve this to guests. *Prep time does not include refrigeration*

Provided by LifeIsGood

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1/2 cup flour
6 tablespoons butter, - divided (I use unsalted)
16 mushrooms, sliced
1 cup heavy whipping cream
salt and pepper
2/3 cup grated parmesan cheese
paprika

Steps:

  • Melt 3 T. of the butter over low heat (or in the microwave).
  • Coat the chicken in the flour then dip in the butter.
  • Arrange the chicken in a 9x13 baking dish.
  • Melt remaining 3 T. butter in a skillet.
  • Add mushrooms and saute until softened.
  • Spread the mushrooms over the chicken.
  • Pour in the cream.
  • Season with salt and pepper.
  • Top with the parmesan cheese.
  • Chill, covered with plastic wrap, in the refrigerator for about 12 hours.
  • Preheat oven to 400 degrees.
  • Sprinkle paprika over the chicken.
  • Bake, uncovered, 20 to 30 minutes.

Nutrition Facts : Calories 637.1, Fat 47.5, SaturatedFat 28.3, Cholesterol 217.5, Sodium 570.5, Carbohydrate 16.6, Fiber 1.1, Sugar 1.7, Protein 36.7

CHICKEN IN PARMESAN CREAM SAUCE



Chicken in Parmesan Cream Sauce image

40

Categories     Chicken     Main Dish     Cheese     Meats     Poultry

Time 1h20m

Yield 4

Number Of Ingredients 18

whole chicken
salt and black pepper
vegetable oil
butter
all-purpose flour
light cream (half&half)
Parmesan cheese
egg yolks
bread crumbs
whole chicken
salt and black pepper
vegetable oil
butter
all-purpose flour
light cream (half&half)
Parmesan cheese
egg yolks
bread crumbs

Steps:

  • Season the chicken with salt and pepper. In a skillet heat the oil, add the chicken pieces, skin side down, and cook until brown. Turn the pieces, partly cover the skillet and cook until the chicken is tender, about 30 minutes. Preheat the oven to 350℉ (180℃). In a saucepan, melt the butter, add the flour and stir with a wire whisk until blended. Bring the half and half to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Stir in 1 tablespoon of the cheese. When it has melted, stir in the egg yolks lightly beaten with a little of the hot sauce. Sprinkle the bottom of a flat casserole with ¼ cup of the sauce over the top. Place the casserole in the oven and bake 5 minutes, or until thoroughly heated. Combine the remaining cheese with the crumbs, sprinkle over the chicken and broil until golden brown.

Nutrition Facts :

CHICKEN IN PARMESAN CHIVE CREAM SAUCE



Chicken in Parmesan Chive Cream Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1/2 cup shallots, diced
3 cloves garlic, minced
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon dried thyme
2 bay leaves
1 1/2 cups heavy cream
1/4 cup Parmesan, grated
2 tablespoons chopped fresh chives
Salt
Freshly ground black pepper
1 cup rice, regular or instant, cooked according to package directions

Steps:

  • Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
  • Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.

PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE



Parmesan-Crusted Chicken in Cream Sauce image

Enjoy our delicious Parmesan-Crusted Chicken in Cream Sauce. Once you've have ours, you'll never go back to another parmesan-crusted chicken recipe again.

Provided by My Food and Family

Categories     Herbs

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 9

2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
1/2 cup water
6 round buttery crackers, finely crushed (about 1/4 cup)
2 Tbsp. KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breasts (1 lb.)
2 tsp. oil
1/3 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
3/4 lb. fresh asparagus spears, trimmed, steamed

Steps:

  • Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
  • Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
  • Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

Nutrition Facts : Calories 580, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g

PARMESAN CRUSTED CHICKEN IN CREAM SAUCE



Parmesan Crusted Chicken in Cream Sauce image

Equal parts crispy and creamy, this chicken dinner is also surprisingly easy to prepare. It may sound fussy, but you'll be amazed at how few ingredients and prep time it takes to create this balanced meal. It's so satisfying, you'll never guess that it's a healthy choice, too

Provided by Canadian Jane

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups Minute Rice, uncooked
1 (10 fluid ounce) can chicken broth, divided (low sodium)
6 Ritz crackers, finely crushed
4 small boneless skinless chicken breasts (1 lb.)
2 teaspoons vegetable oil
1/3 cup philadelphia cream cheese with garlic and herbs, spread
375 g asparagus spears, trimmed and steamed
2 tablespoons parmesan cheese

Steps:

  • Cook rice as directed on package, using 1 cup of the both and 1/2 cup water.
  • Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess. Dip chicken in cracker mixture, turning to coat.
  • Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
  • Add remaining 1/4 cup broth, 1/4 cup water and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.
  • Spoon sauce over chicken. Serve with rice and aspargus.

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