Chicken Baked in Garlic Parmesan Cream Sauce
One-pan creamy chicken thighs baked in garlic parmesan cream sauce are tender and juicy on the inside, and crispy on the outside. This delicious dish makes a perfect dinner in under 45 minutes with minimum prep and clean-up!
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Ingredients
2 lbs bone-in chicken thighs 6-8 pieces
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
For the Garlic Parmesan Cream Sauce
2 tablespoons unsalted butter
5 cloves garlic minced
1 teaspoon Italian seasoning
2 tablespoons all-purpose flour
1 cup chicken broth or water
1/4 cup freshly grated Parmesan
1/2 cup heavy cream
Kosher salt and freshly ground black pepper to taste
Baked Parmesan Crusted Chicken
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FULL RECIPE ➡️
You can still get crispy chicken in the oven, even without the skin! Easy Baked Parmesan Crusted Chicken is a supremely satisfying but simple way to dress up your cutlets. Moist tender breast meat with a simply seasoned panko parmesan coating makes oven parmesan chicken a perfect partner for almost anything in your repertoire!
INGREDIENTS
4 tbsp butter
2 tbsp olive oil
1 tsp garlic powder
1 c panko breadcrumbs
⅔ c grated parmesan cheese
2 tsp italian seasoning
1 tsp kosher salt
½ tsp ground pepper
1 lb boneless skinless chicken breasts, sliced into cutlets
Chopped parsley or basil, to taste, optional
Parmesan Chicken, SIMPOL!
Love chicken but running out of easy recipes to cook for the fam? Try this special but still very Simpol, super delicious and juicy Parmesan Chicken! #SimpolRecipe
INGREDIENTS:
4 pieces chicken breast fillet
1/2 cup breadcrumbs
1 teaspoon dried herbs
1/4 teaspoon asalt
Black pepper
1/4 cup Parmesan cheese
1 cup all-purpose flour with salt
2 eggs with salt
1 tablespoon butter
1/2 lemon, for garnish
Side Salad:
Mixed greens
Salad Dressing:
1/2 clove minced garlic
salt
1/2 teaspoon mustard
1/2 lemon, juiced
1 tablespoon extra virgin olive oil
Salt
Black pepper
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Meat: Fresh Options Meatshop
Cookware: Masflex Cookware
Chicken Parmesan Recipe
Chicken Parmesan Recipe – a classic American-Italian dish. This chicken parmesan is crispy on the outside, juicy on the inside, topped with delicious tomato sauce, mozzarella cheese and lots of parmesan cheese. If you like chicken parmigiana follow this recipe to learn how to make the best crispy chicken parmesan.
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Ingredients:
For the sauce:
1 Onion
3 Garlic cloves, crushed
2 tablespoons Olive oil
28oz (800g) Tomato sauce/marinara
Salt to taste
Pepper to taste
1 teaspoon Oregano
For the chicken:
2 Chicken breasts
1 cup (125g) Flour
2 Eggs, beaten
1½ cup (180g) Breadcrumbs
1/4 cup (23g) Parmesan cheese, grated
For the topping:
Basil
8oz (225g) Mozzarella cheese
2oz (60g) Parmesan cheese
For serving:
Pasta of your choice
Parmesan cheese
Directions:
1. Make the sauce: heat olive oil in a medium sized pan. Add chopped onion and sauté for 5-6 minutes, until slightly golden. Add crushed garlic and sauté for 1-2 minutes.
2. Add tomato sauce, salt, pepper, oregano. Simmer for 5-6 minutes. Set aside.
3. Make the chicken: preheat oven to 425F (220C).
4. Cut each chicken breast into two pieces. Place each piece of chicken breast between two sheets of plastic wrap. Use a mallet or a rolling pin to pound the breasts until they are about ¼ inch (1/2cm) thick. Season the chicken breasts with salt and pepper. Set aside.
5. Set up three wide and shallow bowls/plates. In the first bowl place flour, in the second beat eggs with pinch of salt, in the third bowl mix breadcrumbs, salt, pepper, paprika and parmesan.
6. Dip the chicken breasts in the flour, then dip in the beaten eggs, then cover every cutlet with breadcrumb mixture.
7. Heat 1/2 cup olive oil and 1/2 cup canola oil in a large skillet or pan on medium-high heat. Fry the chicken until golden, about 2 minutes on each side. Place the chicken on a paper towel.
8. Place chicken in a baking dish and top each chicken breast with about 1/4-1/3 cup of tomato sauce. Then, top each chicken breast with fresh basil, mozzarella cheese and sprinkle some parmesan cheese on top.
9. Bake for 15-20 minutes, or until cheese is melted bubbling and golden.
10. While the chicken is in the oven make the pasta: to a large pot filled with water add 1 tablespoon of salt and bring to a boil. When water is boiling, add the pasta and cook according to package directions.
11. Add 1 cup of pasta cooking water and add to remining tomato sauce, scook over low heat for 2 minutes. Drain the pasta and add to the sauce. Grate some parmesan cheese and toss to combine.
12. Serve and enjoy!
#chickenparmesan #recipe #dinner
The Best Chicken Parmesan Recipe | Chef Jean-Pierre
Hello There Friends! I am finally bringing you my take on a Chicken Parmesan! Chicken Parmesan can be one of the easiest dishes to prepare in the kitchen. With a little effort in making a good Marinara Sauce and preparing the Chicken Milanese, you are going to be golden when making this Chicken Parmesan! Let me know what you think in the comments below.
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Chicken Milanese:
Marinara Sauce:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Jamie's Ministry of Food | Parmesan Chicken Breasts | Channel 4
This is a great way to prepare chicken breasts.
The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken.
Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast.
If you have trouble finding prosciutto then any other kind of thinly-sliced ham such as pancetta, Parma ham or even smoked streaky bacon will work just as well.
To prepare your chicken, grate your Parmesan.
Pick the thyme leaves off the stalks
Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife.
Season with a little pepper (you dont need salt as the prosciutto is quite salty).
Lay your breasts next to each other and sprinkle over most of the thyme leaves
Grate a little lemon zest over them, then sprinkle with the Parmesan.
Lay 3 prosciutto slices on each chicken breast, overlapping them slightly
Drizzle with a little olive oil and sprinkle with the remaining thyme leaves.
Put a square of clingfilm over each breast and give them a few really good bashes with the bottom of a pan until theyre about 1cm thick.
To cook your chicken.
Put a frying pan over a medium heat.
Remove the clingfilm and carefully transfer the chicken breasts, prosciutto side down, into the pan
Drizzle over some olive oil.
Cook for 3 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.
To serve your chicken.
Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate.
Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil.
Lovely with mash and green veg or a crunchy salad!
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