CREAMY PARMESAN GARLIC CHICKEN
Provided by Layla
Time 20m
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
- Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
- Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.
CREAMY PARMESAN CHICKEN
Someone posted this to a Somersize recipe list I was on several years ago. It's perfect for Level 1 Somersizers, and tasty for everyone else, too!
Provided by bunkie68
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown chicken breasts over medium heat in a skillet with a little bit of olive oil, about 2 minutes per side.
- Add remaining ingredients.
- Cover and simmer for 15-20 minutes, or until chicken is cooked through.
- Serve immediately.
CREAMY PARMESAN CHICKEN
Steps:
- Make the coating: In a shallow plate combine the parmesan cheese, breadcrumbs, salt, pepper, garlic powder, and smoked paprika. Dredge the chicken breasts through the cheese mixture and shake off any excess.
- Cook the chicken: In a large skillet, melt 2 tablespoons of the butter over low heat. Add the chicken breasts and cook until golden on each side and cooked through, about 5 to 6 minutes per side. If you notice the chicken browns too quickly and doesn't cook in the middle, lower the heat and cook slowly. Transfer cooked chicken to a plate.
- Make the sauce: If there's too much parmesan cheese left in the bottom of the skillet, wipe clean with a paper towel. Add the remaining butter to the skillet and add the garlic, parsley, Italian seasoning and red pepper flakes. Cook for about 30 seconds until the garlic is aromatic. Deglaze the pan with the chicken broth. Stir in the heavy cream. Taste for seasoning and adjust with salt and pepper as necessary.
- Finish and serve: Return the chicken back to the skillet and simmer for another minute to warm up the chicken. Turn off the heat and spoon some of the sauce over the chicken. Serve immediately with pasta or steamed veggies.
Nutrition Facts : ServingSize 1 serving, Calories 539 kcal, Carbohydrate 15 g, Protein 25 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 165 mg, Sodium 896 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g
CHICKEN PAILLARD WITH CREAMY PARMESAN SALAD
Steps:
- For the chicken:
- Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
- Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
- Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
- For the dressing:
- Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
- Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
- To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
- Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
CHICKEN WITH PARMESAN CREAM SAUCE
If you want an impressive dinner with a short ingredient list and easy preparation, consider this recipe. Such an easy dinner to prepare and you can feel comfortable enough to serve this to guests. *Prep time does not include refrigeration*
Provided by LifeIsGood
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 3 T. of the butter over low heat (or in the microwave).
- Coat the chicken in the flour then dip in the butter.
- Arrange the chicken in a 9x13 baking dish.
- Melt remaining 3 T. butter in a skillet.
- Add mushrooms and saute until softened.
- Spread the mushrooms over the chicken.
- Pour in the cream.
- Season with salt and pepper.
- Top with the parmesan cheese.
- Chill, covered with plastic wrap, in the refrigerator for about 12 hours.
- Preheat oven to 400 degrees.
- Sprinkle paprika over the chicken.
- Bake, uncovered, 20 to 30 minutes.
Nutrition Facts : Calories 637.1, Fat 47.5, SaturatedFat 28.3, Cholesterol 217.5, Sodium 570.5, Carbohydrate 16.6, Fiber 1.1, Sugar 1.7, Protein 36.7
CREAMY CHICKEN PARMESAN FOR TWO
Why limit yourself to soups and salads when you're cooking for two? This chicken Parmesan dish proves you can have an elegant meal with a little planning.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 2 servings.
Number Of Ingredients 9
Steps:
- Mix cracker crumbs and 1 Tbsp. Parmesan on small plate. Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast. Press crumbs gently into chicken to secure.
- Bring 1 cup broth and water to boil in medium saucepan on medium-high heat. Add orzo; simmer on medium-low heat 9 min. or until most of liquid is absorbed and orzo is tender. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Add Neufchatel and remaining broth to drippings in skillet. Bring just to boil on medium heat, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Meanwhile, add vegetables to orzo mixture; simmer 2 min. or until heated through, stirring frequently.
- Spoon orzo mixture onto 2 serving plates; top with chicken. Stir remaining Parmesan into Neufchatel sauce; spoon over chicken.
Nutrition Facts : Calories 480, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 42 g
CREAMY CHICKEN PASTA
Try our crowd-pleasing creamy chicken pasta for your next family meal. It's packed with flavour and is easy for anyone to make, including children
Provided by Monaz Dumasia
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
- Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
- Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.
Nutrition Facts : Calories 668 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 0.7 milligram of sodium
CREAMY RANCH & PARMESAN CHICKEN SALAD
Chicken strips coated with Parmesan topping are tossed with bell pepper, tomatoes, greens and fat-free ranch dressing for a delicious main-dish salad.
Provided by My Food and Family
Categories Recipes
Time 18m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Toss chicken with 1/4 cup of the dressing; coat with grated topping.
- Spray large skillet with cooking spray. Add chicken; cook and stir on medium heat 10 minutes or until cooked through.
- Toss chicken and remaining ingredients lightly with remaining dressing.
Nutrition Facts : Calories 220, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
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