Chicken In Parmesan Cream Sauce Recipes

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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.

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

PARMESAN CHICKEN WITH DIJON CREAM SAUCE



Parmesan Chicken with Dijon Cream Sauce image

Crispy, Parmesan-crusted chicken is paired with the perfect rich sauce in this one. Try our Parmesan Chicken with Dijon Cream Sauce recipe today!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 7

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 Tbsp. oil
1/2 cup fat-free reduced-sodium chicken broth
1/3 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
  • Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; tent with foil to keep warm.
  • Add broth, reduced-fat cream cheese and mustard to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 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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