Description
Juicy chicken breasts in a creamy Parmesan sauce with a Caesar flavor profile, perfect for busy weeknights.
Ingredients
- 3 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- ½ tsp paprika
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp lemon juice (fresh preferred)
- ½ tsp dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a medium baking dish.
- Pat the chicken breasts dry with paper towels and rub with olive oil. Season both sides with salt, pepper, garlic powder, and paprika.
- Optional: Sear the breasts in a skillet over medium-high heat for 2–3 minutes per side until lightly golden.
- In a bowl, whisk together heavy cream, grated Parmesan, Dijon, lemon juice, and thyme until smooth.
- Place chicken in the baking dish and pour the sauce evenly over the top.
- Cover with foil and bake for 20–25 minutes until the internal temperature reaches 165°F (74°C).
- Remove the foil for the last 5 minutes to thicken the sauce and lightly brown the top.
- Let the chicken rest for 5 minutes before slicing. Spoon extra sauce over the chicken and garnish with chopped parsley.
Notes
For a lighter sauce, substitute half-and-half and thicken with cornstarch. For a cheesier finish, swap some Parmesan for Pecorino Romano.