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I love quick and easy gourmet dishes, especially Italian inspired recipes like my Best Chicken Parmesan. This chicken dish with an Italian Parmesan Cream Sauce is worthy to serve to guests, or for a date night, or as a quick weeknight meal.
This was actually a last-minute weeknight dish using what I had on hand. It is chicken dredged in seasoned flour and sautéed in a skillet topped with the Italian Parmesan Cream Sauce. The sauce is out of this world! Serve it over pasta and your favorite vegetable and pretend you are in a cozy cafe in Tuscany. Hey, a girl can dream, can’t she?
Don’t let the long list of ingredients scare you away. It really is easy to make.
In a shallow dish, add 1/2 cup of flour. Then add your seasoning: seasoned salt, black pepper, garlic powder, onion powder, and Italian seasoning. Many people just add salt and pepper or no seasoning at all to the flour. However, I add extra seasoning because I like lots of flavor.
In a skillet over medium-high heat, brown the chicken breasts on each side. This should not take long, maybe 5 minutes on each side. However, the time will vary depending on the thickness of the chicken breasts. Once cooked, set the chicken aside.
To make the sauce, add butter to the same skillet, let it melt a little and then add the chopped onion and cook for about 5 minutes until the onions a clear. Then stir in the minced garlic and crushed red pepper flakes. Add the flour and stir. When combined with the butter it makes a kind of paste. Add the lemon juice, chicken broth, and cream and continue stirring. Add in the tomatoes and capers and stir until evenly distributed. Stir in freshly grated parmesan cheese and continue stirring until the sauce is smooth. Remove from heat.
Serve the chicken with your favorite pasta and vegetables. Pour the Italian Parmesan Cream Sauce over the top for a fantastic meal.
Recipe
Ingredients
Chicken:
- 4 boneless skinless chicken breasts halves
- ½ cup flour
- ½ teaspoon pepper
- ½ teaspoon seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon italian seasoning
- 2 tablespoons extra virgin olive oil
Italian Parmesan Cream Sauce:
- 2 tablespoons unsalted butter
- ½ onion chopped
- 2 cloves garlic minced
- ¼ tsp crushed red pepper flakes adjust to taste
- 2 tablespoons flour
- ¼ cup lemon juice
- 1 cup chicken broth
- 1 cup half and half
- ½ cup diced tomatoes
- 2 tablespoons capers
- ½ cup freshly grated parmesan cheese
- Cracked black pepper to taste
Instructions
Chicken:
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- In a shallow baking dish, combine ½ cup flour, seasoned salt, black pepper, onion powder, garlic powder, and italian seasoning until all is evenly blended. Coat the chicken breasts in the flour mixture, shaking off any excess.
- Add oil to a large skillet over medium-high heat. Place the chicken in the skillet and cook each side until golden brown, about 5 minutes per side.
- Remove chicken from pan and set aside.
Italian Parmesan Cream Sauce:
<br>
- Add butter, and chopped onion to the pan and cook until the onions are translucent, about 5 minutes.
- Add the garlic and red pepper flakes and stir for about 1 minute.
- Add ¼ cup flour to pan and whisk to combine. Add lemon juice, chicken broth, cream, and stir for a few minutes.
- Add in the tomatoes and capers and stir until evenly distributed.
- Stir in parmesan cheese until the sauce is smooth. Remove from heat.
- Serve chicken over pasta and vegetables. Top with the Italian Parmesan Cream Sauce. Enjoy!
Renee'sKitchenAdventures says
this looks delish!
Occasional Cooker says
Thanks!
Shelby says
Michele, this looks and sounds delicious. I don’t think its too many ingredients! 😉
Cara @ Craftdictator says
This looks so delicious! Thanks for sharing and I already pinned it!
Renee'sKitchenAdventures says
This looks delicious and comforting. Plus if it’s a quick meal, even better!
Staci says
Oh my heavens! This sounds SO good! I wish my hubby wasn’t out of town – I actually have everything on hand & want this for dinner NOW!
Michele says
Go ahead ahead. It is worth it!
BrendaE says
If we are trying to eliminate flour as much as possible, do you think it would still taste good to make a rub out of the spices to coat the chicken? And, is the flour in the sauce to thicken it? Thank you for sharing!
Michele says
Hi, the flour is added to the butter. It does thicken the sauce. If you don’t use the flour, you will need to thicken the sauce another way. Maybe add a little cream cheese.
Sandi @ A New York Foodie says
Hi Michele….this dish looks absolutely amazing! I love how you used tomatoes and capers and all the other seasonings make the dish really perfect! 🙂
Michele says
Hi Sandi, thank you so much for hte kind words. We really love this dish here. Thanks for visiting!