Chicken With Parmesan Cream Sauce Recipes

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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

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

CHICKEN PARMESAN IN CREAM SAUCE



Chicken Parmesan in Cream Sauce image

This recipe is not your usual chicken Parmesan! Instead, chicken tenders are coated in a mixture of freshly grated Parmesan cheese and Italian-seasoned panko crumbs, fried to a golden brown, and finished in a lovely cream sauce. A side of pasta would be good with this, or try mashed potatoes. A green vegetable and a salad will complete this dinner menu, nicely!

Provided by Bibi

Categories     Cheesy Chicken Breasts

Time 45m

Yield 6

Number Of Ingredients 16

2 pounds chicken breast tenders
salt and freshly ground black pepper to taste
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups freshly grated Parmesan cheese
1 cup Italian-seasoned panko bread crumbs
1 teaspoon smoked paprika
parchment paper
4 tablespoons unsalted butter, divided, or more as needed
2 tablespoons olive oil, or more as needed
3 cloves garlic, minced
½ cup dry white wine
1 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes, or to taste
2 cups heavy cream
chopped fresh parsley for garnish

Steps:

  • Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
  • Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
  • Cover a dinner plate or platter with parchment paper.
  • Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
  • Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
  • Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
  • Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
  • Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
  • Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 763.4 calories, Carbohydrate 25.2 g, Cholesterol 296.4 mg, Fat 51.6 g, Fiber 0.6 g, Protein 49.6 g, SaturatedFat 28.4 g, Sodium 548.5 mg

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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