Description
This Creamy Parmesan Chicken recipe features tender, thinly pounded chicken breasts cooked to perfection in a rich and savory Parmesan cream sauce. Seasoned with oregano, garlic, and paprika, and garnished with fresh parsley, it’s a comforting and flavorful dish perfect for weeknight dinners.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless skinless chicken breasts
- 1 ½ teaspoons dried oregano
- Salt to taste
- Black pepper to taste
Cooking and Sauce Ingredients
- 1–2 Tablespoons olive oil
- 4 Tablespoons unsalted butter
- 4 cloves garlic, minced
- 4 Tablespoons flour
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon paprika
- 1 Tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pound and Season the Chicken: Place the chicken breasts in a large sealable bag and use a meat mallet to pound them into thin, even pieces. Season both sides generously with dried oregano, salt, and black pepper.
- Heat Olive Oil: Add 1 to 2 tablespoons of olive oil to a skillet and heat over medium-high.
- Sear the Chicken: Cook the chicken breasts in the skillet for 4-5 minutes per side, or until well-seared and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and set aside.
- Make the Garlic Butter Roux: In the same skillet, add 4 tablespoons unsalted butter and minced garlic. Cook for about 1 minute until the garlic becomes fragrant. Add 4 tablespoons flour and cook for 2-3 minutes, stirring frequently, until the mixture turns a light golden brown.
- Prepare the Sauce: Slowly pour in the chicken broth and heavy cream while whisking continuously. Reduce heat to medium and cook until the sauce thickens slightly.
- Add Parmesan and Seasonings: Remove the skillet from heat and stir in the freshly grated Parmesan cheese, paprika, plus additional salt and pepper to taste. Mix well until the sauce is smooth.
- Simmer Chicken in Sauce: Return the chicken and any accumulated juices to the skillet. Place over medium-low heat and simmer for 2-3 minutes until the chicken is heated through and nicely coated with sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley and extra Parmesan cheese on top before serving. Serve warm for best taste and texture.
Notes
- Use a meat mallet or rolling pin to pound chicken evenly for consistent cooking.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Leftovers can be refrigerated in an airtight container for 3-5 days; reheat gently to avoid drying out the chicken.
- Freshly grated Parmesan cheese is preferred for best flavor and smooth melting in the sauce.
