Introduction
While the combination of chicken and Parmesan cheese has been a staple in Italian-American cuisine since the early 20th century, this creamy variation emerged in upscale restaurants during the 1980s as chefs began experimenting with traditional recipes. Unlike its famous cousin, Chicken Parmesan, this dish trades the tomato sauce and breading for a decadent cream sauce that showcases the beautiful marriage of garlic and Parmesan – two cornerstone ingredients in Italian cooking. It's become a beloved choice for special occasions, though it's simple enough to prepare that home cooks have embraced it for elevated weeknight dining as well.
Ingredients
• 4 boneless, skinless chicken breasts (6-8 oz each), patted dry
• 3 tablespoons extra virgin olive oil
• 4 cloves fresh garlic, finely minced
• 2 cups heavy cream (33-36% milk fat)
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 1 teaspoon dried Italian herbs (blend of basil, oregano, and thyme)
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 teaspoons kosher salt, divided
• 1/4 cup fresh Italian parsley, finely chopped
• 1/8 teaspoon red pepper flakes (optional)
• 2 tablespoons all-purpose flour
Step 1:
Season chicken breasts with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Dust lightly with flour on both sides.
Step 2:
Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
Step 3:
Remove chicken to a plate and tent with foil. Reduce heat to medium-low.
Step 4:
Add butter to the same pan. Once melted, add minced garlic and sauté for 1 minute until fragrant.
Step 5:
Pour in heavy cream, remaining salt and pepper, Italian herbs, and red pepper flakes if using. Simmer for 3-4 minutes until slightly reduced.
Step 6:
Gradually stir in Parmigiano-Reggiano until smooth and creamy, about 2-3 minutes.
Step 7:
Return chicken to the pan, coat with sauce, and heat through for 2-3 minutes. Garnish with fresh parsley before serving.
Q: Can I use pre-grated Parmesan cheese?
A: Fresh-grated Parmigiano-Reggiano is strongly recommended as it melts better and provides superior flavor.
Q: Why did my sauce break or become grainy?
A: This usually occurs from too high heat or adding cheese too quickly. Remove pan from heat before adding cheese and stir in gradually.
Q: Can I make this ahead of time?
A: While best served fresh, you can prepare up to 24 hours ahead and reheat gently, adding fresh cream if needed.
• For best results, use authentic Parmigiano-Reggiano cheese, not pre-grated parmesan.
• Half-and-half can substitute for heavy cream, though sauce will be thinner.
• Contains dairy and gluten allergens.
• Chicken breasts should be similar in size for even cooking.
• Allow chicken to come to room temperature 30 minutes before cooking.
• Fresh herbs can replace dried (use 1 tablespoon fresh for each teaspoon dried).
Serve hot, spooning extra sauce over chicken. Garnish with additional grated Parmesan and parsley if desired.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave, adding a splash of cream if sauce is too thick.
Begin heating the pan while preparing chicken. Grate cheese while chicken is cooking to optimize time.
- Don't overcrowd the pan when searing chicken to ensure proper browning
- Gradually add cheese off heat to prevent sauce from breaking
- Pat chicken completely dry before seasoning to achieve better sear
Substitute chicken with veal scaloppine for a luxurious variation, or use chicken thighs for more flavor. For a lighter version, use half-and-half and reduce cheese by half.
Serve with dry white wine such as Pinot Grigio or Chardonnay. Pairs well with steamed asparagus or garlic roasted broccoli.
Year-round
Contains dairy (heavy cream, Parmesan cheese, butter) and gluten (all-purpose flour). May contain traces of nuts if Parmesan cheese is processed in a facility that also processes nuts.
