Creamy Parmesan Chicken

Short Description
This Creamy Parmesan Chicken features tender chicken tenders coated in a crispy Parmesan and panko crust, then smothered in a luxuriously rich cream sauce. It’s an indulgent twist on classic Chicken Parmesan that comes together in under an hour, making it perfect for both weeknight dinners and entertaining guests.

Why You’ll Love This Recipe

• Crispy and Creamy Contrast: The crunchy panko–Parmesan coating perfectly complements the silky, savory cream sauce.

• Simple Ingredients: Pantry staples like flour, Parmesan, and heavy cream create restaurant-quality flavor.

• Quick Preparation: Ready in just 45 minutes—ideal for busy weeknights.

• Versatile Serving: Equally delicious over pasta, rice, or alongside steamed vegetables.

• Impresses Guests: Elegant enough for dinner parties yet easy enough for family meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 pounds chicken breast tenders

• Salt and freshly ground black pepper, to taste

• ½ cup all-purpose flour

• 2 large eggs, beaten

• 1½ 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 (optional)

Directions

1. Pat chicken tenders dry with paper towels and season lightly with salt and pepper.

2. Arrange three dredging stations: flour on a shallow plate; beaten eggs in a bowl; and a mixture of grated Parmesan, panko, and smoked paprika on a second plate. Cover a platter with parchment paper.

3. Dip each chicken tender first in flour, shaking off excess, then in egg, and finally in the panko mixture, pressing the crumbs firmly to adhere. Place breaded tenders on the prepared platter.

4. In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Fry the tenders in batches, 3–4 minutes per side, until golden brown and cooked through (internal temperature 165 °F). Transfer to a wire rack.

5. Add minced garlic to the skillet; sauté until fragrant, about 30–45 seconds. Deglaze the pan with white wine, scraping up browned bits. Season with Italian seasoning and red pepper flakes.

6. Stir in heavy cream and bring to a boil over medium-high heat, stirring until the sauce thickens, 3–4 minutes. Adjust salt and pepper as needed.

7. Return the chicken to the sauce to warm through, about 1 minute.

8. Garnish with chopped parsley before serving.

Servings and timing

• Servings: 6

• Prep time: 20 minutes

• Cook time: 25 minutes

• Total time: 45 minutes

Variations

• Herb-Infused Crust: Add chopped fresh herbs (such as basil or thyme) to the panko mixture for an aromatic twist.

• Spicy Kick: Increase red pepper flakes or stir in a dash of cayenne to the sauce for heat.

• Mushroom Cream Sauce: Sauté sliced mushrooms alongside the garlic for an earthy flavor addition.

• Lemon Zest Finish: Stir in a teaspoon of lemon zest into the cream sauce for a bright, citrusy note.

• Gluten-Free Option: Substitute the flour and panko with gluten-free alternatives.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.

• Reheating: Gently rewarm in a skillet over low heat, adding a splash of cream or broth to loosen the sauce, or microwave in 30-second intervals until heated through.

• Freezing: Freeze cooked chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What can I serve with Creamy Parmesan Chicken?

This dish pairs beautifully with pasta (such as fettuccine or penne), steamed rice, or garlic mashed potatoes. A crisp green salad or roasted vegetables balance the richness.

Can I use chicken breasts instead of tenders?

Yes, you can butterfly or pound chicken breasts to an even thickness for similar cooking times. Adjust the breading and frying steps accordingly.

How do I prevent the breading from falling off?

Ensure the chicken is patted very dry and press the panko mixture firmly onto the surface. Let the breaded tenders rest briefly before frying to set the crust.

Is there a dairy-free substitute for heavy cream?

For a lighter sauce, use half-and-half or a non-dairy creamer. Note that texture and flavor will vary slightly.

Can I make the sauce ahead of time?

You can prepare the cream sauce up to one day in advance. Reheat gently before combining with the chicken to avoid scorching.

How do I thicken the cream sauce if it’s too thin?

Mix a small amount of cornstarch with cold water to form a slurry, then whisk it into the simmering sauce until the desired consistency is reached.

What wine works best for deglazing?

A dry white wine—such as Sauvignon Blanc or Pinot Grigio—adds brightness without overpowering the sauce.

Can I bake the chicken instead of frying?

Yes. Arrange breaded tenders on a baking sheet, spray lightly with oil, and bake at 400 °F for 15–20 minutes, flipping once, until golden and cooked through.

How can I make this dish ahead for a dinner party?

Complete through step 6, then cover and refrigerate. When ready to serve, reheat the sauce, finish cooking the chicken, and combine just before serving.

Is this recipe suitable for meal prep?

Absolutely. Portion into meal containers with pasta or rice for grab-and-go lunches. Reheat in the microwave or on the stovetop.

Conclusion

This Creamy Parmesan Chicken elevates simple ingredients into a sophisticated yet approachable dish. The contrast of crunchy, cheese-packed chicken and velvety cream sauce makes it a versatile favorite—perfect for family dinners or special occasions. With easy variations and practical storage tips, it’s destined to become a staple in your recipe repertoire.