Chicken with Parmesan Sauce
Prep time
Cook time
Total time
Love this chicken! This is a quick and easy recipe that is restaurant delicious! Juicy, tender chicken breasts are baked in a creamy Parmesan sauce with mushrooms, garlic, and Italian spices. I used whole milk for the sauce to keep it on the lighter side, if you wanted to make it decadent use heavy cream or half & half and be sure to get some really good Parmesan cheese and grate it yourself for the sauce. You'll love this!
Author: Ruth Guerri
Recipe type: Chicken
Serves: 4
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 Tbs of olive oil
- ½ salt
- ¼ pepper
- ½ tsp of dried basil
- ½ tsp of dried oregano
- 6 oz of cremini or button mushrooms, sliced
- 4 garlic cloves, minced
- 2 Tbs of flour
- 1 cup of chicken broth
- 1 cup of whole milk, cream, or half & half
- ⅔ cup of freshly grated Parmesan cheese, plus a little more for serving
- chopped parsley, optional
Instructions
- Cut the chicken breasts in half horizontally, place them in a large bowl and add in the oil, salt pepper, basil, and oregano, coat the chicken well.
- Now heat a large heavy oven-proof skillet over medium-high heat, add in the chicken and cook for 3 - 4 minutes on each side.
- Transfer the chicken to a plate and preheat the oven to 375 degrees.
- To the same skillet, drizzle in a little more oil if needed and saute the mushrooms for 3 minutes, add in the garlic and cook 1 more minute.
- Sprinkle in the flour, stir well, then whisk in the chicken stock and the milk until smooth and combined.
- Now stir in the Parmesan and taste, add salt and pepper as needed, then nestle in the chicken, place the skillet in the oven and bake for 20 minutes. (if your skillet is not oven proof, transfer all to a baking dish)
- To serve, plate the chicken, spoon on the magic sauce and sprinkle with a little more Parmesan cheese and chopped parsley if you like, delish with warm crusty bread, enjoy
