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Chicken Parmesan in Cream Sauce
Chicken Parmesan in Cream Sauce
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Chicken tenders crusted with Parmesan and served in a creamy sauce.
Ingredients:
  • 2 pounds chicken breast tenders
  • salt and freshly ground black pepper to taste
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 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
  • 0.5 cup dry white wine
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon red pepper flakes, or to taste
  • 2 cups heavy cream
  • chopped fresh parsley for garnish
Instructions:
  • Gently pat dry the chicken tenders with paper towels and season them with a light sprinkle of salt and pepper.
  • To prepare for breading, set up a workstation with flour on one plate, beaten eggs in a bowl, and a mixture of Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon of smoked paprika on another plate.
  • Line a dinner plate or platter with parchment paper.
  • Coat each seasoned chicken breast tender in flour, then dip into beaten egg, letting the excess drip off. Gently press chicken tender into the panko mixture, ensuring an even coating. Transfer to a parchment-lined plate.
  • Coat the rest of the chicken tenders in the flour, egg, and panko mixture until all tenders are fully breaded.
  • Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat until the butter is bubbling. Carefully add the chicken tenders one at a time, making sure not to overcrowd the skillet. You may need to cook the chicken in two batches. Cook until the breading is golden brown, the chicken is cooked through, and the juices run clear, about 3 to 4 minutes on each side. Be mindful not to burn the breading.
  • When the crust is beautifully browned, flip the tenders and cook until an instant-read thermometer shows at least 165 degrees F (74 degrees C in the center. If the crust is browning too quickly, lower the heat slightly and add more oil or butter if the skillet seems dry. Then transfer the cooked chicken to a cooling rack.
  • Saute garlic in the skillet until fragrant, approximately 30 to 45 seconds. Pour in white wine to deglaze, scraping up all the flavorful browned bits. Season with Italian herb blend and red pepper flakes.
  • Combine cream with the mixture on medium high heat until it boils. Stir often to ensure even cooking. Taste and season with salt and pepper as desired. Let the sauce simmer until it thickens to your liking, approximately 3 to 4 minutes.
  • Add the cooked chicken tenders back to the skillet and gently heat them in the flavorful sauce for approximately 1 minute.
  • Sprinkle with fragrant fresh parsley.

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