Description
Creamy Parmesan Baked Chicken
Ingredients
4 boneless, skinless chicken breasts
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
1 cup panko breadcrumbs
2 tbsp butter, melted
2 tbsp fresh parsley, chopped (for garnish)
Directions
Preheat your oven to 375°F (190°C). Grease a baking dish.
Prepare the sauce: In a bowl, whisk together the heavy cream, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Pour the mixture into the baking dish.
Add chicken: Place the chicken breasts in the dish, ensuring they’re coated with the creamy sauce.
Prepare breadcrumbs: In a separate bowl, mix panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the chicken.
Bake: Place the dish in the oven and bake for 30-35 minutes, or until the chicken is fully cooked (internal temp of 165°F).
Garnish: Sprinkle with fresh parsley before serving.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by patting the chicken breasts dry with paper towels to ensure the sauce adheres properly. For even cooking, consider pounding thicker breasts to a uniform ½-inch thickness. When preparing the sauce, use freshly grated Parmesan for the best melt and flavor, avoiding pre-shredded cheese which contains anti-caking agents. After pouring the sauce into the greased dish, nestle the chicken in, spooning some sauce over the top. For the panko topping, ensure the butter is fully mixed to coat all crumbs for maximum crispiness. Bake on the middle rack until the topping is golden and the chicken reaches 165°F internally.
Serving Suggestions
This rich and creamy chicken pairs beautifully with sides that can soak up the delicious sauce. Serve it over a bed of fettuccine or angel hair pasta. For a lighter option, try it with steamed asparagus, roasted broccoli, or a simple arugula salad with a lemon vinaigrette to cut through the richness. Mashed potatoes or creamy polenta also make excellent bases. A slice of crusty garlic bread is non-negotiable for cleaning the plate.
How-to Summary
In brief: Pat chicken dry, place in a greased dish. Whisk cream, fresh Parmesan, garlic, and seasonings for the sauce and pour over chicken. Top with butter-tossed panko breadcrumbs. Bake at 375°F for 30-35 minutes until golden and cooked through. Garnish with parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully. They may require a slightly longer baking time (5-10 minutes more) due to their higher fat content. Ensure the internal temperature reaches 165°F.
How can I make this dish less heavy?
Substitute half-and-half or whole milk for the heavy cream, though the sauce will be slightly less thick and rich. You can also use a light olive oil spray instead of melted butter on the panko.
Why is my topping not crispy?
This is often due to steam. Ensure your baking dish isn’t overcrowded, and that the panko is in an even, thin layer. For extra crunch, broil for the final 1-2 minutes of cooking, watching carefully to prevent burning.
Can I prepare this ahead of time?
You can assemble the dish up to the point of baking, cover, and refrigerate for up to 8 hours. Let it sit at room temperature for 20 minutes before baking, as the cold dish will increase cooking time.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered oven dish at 325°F until warmed through to prevent the cream sauce from separating. The microwave may make the topping soggy.
Common Mistakes to Avoid
- Using pre-shredded Parmesan cheese, which can lead to a grainy sauce.
- Overcrowding the baking dish, which steams the chicken and creates a soggy topping.
- Not checking the internal temperature with a meat thermometer, resulting in dry or undercooked chicken.
- Adding raw garlic directly to the cold cream, which can leave a harsh flavor. Letting the assembled dish sit for 10 minutes before baking allows the garlic to mellow.
- Skipping the step of patting the chicken dry, which can water down the creamy sauce.
Conclusion
Creamy Parmesan Baked Chicken is the ultimate weeknight comfort food, elegantly combining a rich, garlicky sauce with a satisfying crispy topping. Its simplicity is its strength, requiring minimal hands-on time for a result that feels indulgent and special. By following the detailed guide and avoiding common pitfalls, you can master this versatile recipe. It’s a guaranteed crowd-pleaser that will earn a permanent spot in your dinner rotation, perfect for both busy evenings and casual entertaining.