Best 2 Super Suppers Parmesan Chicken With Creamy Sage Sauce Recipes

Indulge in the symphony of flavors with Parmesan Chicken with Creamy Sage Sauce, a culinary masterpiece that elevates the ordinary to the extraordinary. This tantalizing dish features tender, juicy chicken breasts coated in a golden parmesan crust, each bite bursting with cheesy goodness. Pan-fried to perfection, the chicken rests atop a velvety smooth creamy sage sauce, a delightful fusion of savory and aromatic flavors. Accompany this delectable main course with a selection of recipes that complement its richness: sautéed green beans tossed in garlic and butter, roasted baby potatoes with rosemary and sea salt, and a refreshing citrus salad with honey-lemon dressing. This harmonious meal promises a memorable dining experience, satisfying both your taste buds and your soul.

Here are our top 2 tried and tested recipes!

EASY CHICKEN PARMESAN SOUP RECIPE

Easy Chicken Parmesan Soup Recipe image

A fast and filling dish that comes together in a matter of minutes!

Provided by Camille Beckstrand

Categories Soup

Time 25m

Number Of Ingredients 13

Ingredients

1 pound chicken tenders (frozen)
2 Tablespoons Olive oil
1 onion (diced)
3 cloves garlic (minced)
3 Tablespoons tomato paste
1 teaspoon crushed red pepper flakes
15 ounces diced tomatoes
4 cups low sodium chicken broth
8 ounces Penne Pasta (uncooked)
1 ½ cups shredded Parmesan cheese
½ cup shredded mozzarella cheese
salt and pepper (to taste)
1 Tablespoon fresh parsley (optional)

Steps:

Cook chicken tenders according to directions on package, then cut into bite-sized pieces. Set aside.
In a large pot, heat oil over medium heat. Add onion and cook until tender (about 6 minutes). Add garlic and cook until fragrant, about 1 minute more. Stir in tomato paste and crushed red pepper flakes.
Add diced tomatoes and chicken broth and bring to a simmer. Let cook for 5-6 minutes.
Add pasta and cook 6-8 minutes more, or until pasta is al dente.
Right before serving, mix in cooked chicken, Parmesan and mozzarella until just melted and season generously with salt and pepper.
Ladle into bowls and top with parsley.

Nutrition Facts : Calories 448 kcal, Carbohydrate 38 g, Protein 36 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 73 mg, Sodium 673 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHICKEN PARMESAN IN CREAM SAUCE

Chicken Parmesan in Cream Sauce image

This recipe is not your usual chicken Parmesan! Instead, chicken tenders are coated in a mixture of freshly grated Parmesan cheese and Italian-seasoned panko crumbs, fried to a golden brown, and finished in a lovely cream sauce. A side of pasta would be good with this, or try mashed potatoes. A green vegetable and a salad will complete this dinner menu, nicely!

Provided by Bibi

Categories Cheesy Chicken Breasts

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

2 pounds chicken breast tenders
salt and freshly ground black pepper to taste
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups freshly grated Parmesan cheese
1 cup Italian-seasoned panko bread crumbs
1 teaspoon smoked paprika
parchment paper
4 tablespoons unsalted butter, divided, or more as needed
2 tablespoons olive oil, or more as needed
3 cloves garlic, minced
½ cup dry white wine
1 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes, or to taste
2 cups heavy cream
chopped fresh parsley for garnish

Steps:

Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
Cover a dinner plate or platter with parchment paper.
Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
Garnish with fresh parsley.

Nutrition Facts : Calories 763.4 calories, Carbohydrate 25.2 g, Cholesterol 296.4 mg, Fat 51.6 g, Fiber 0.6 g, Protein 49.6 g, SaturatedFat 28.4 g, Sodium 548.5 mg

Tips:

To achieve a crispy and golden-brown crust on your chicken, ensure that your skillet is adequately heated before adding the chicken breasts. Additionally, resist the urge to overcrowd the pan, as this will result in steamed rather than seared chicken.
For a richer and more flavorful sauce, use freshly grated Parmesan cheese. Pre-packaged, shredded Parmesan tends to have additives that can compromise the taste and texture of the sauce.
If you find that the sauce is too thick, you can add a small amount of chicken broth or milk to thin it out. Conversely, if the sauce is too thin, you can simmer it for a few minutes longer to reduce it.
Fresh sage leaves impart the most robust flavor to the sauce. If you don't have fresh sage on hand, you can substitute dried sage, but use half the amount as it is more concentrated.
Serve the Parmesan chicken with creamy sage sauce over your favorite pasta, such as spaghetti, penne, or linguine. You can also serve it with rice or roasted vegetables.

Conclusion:

Parmesan chicken with creamy sage sauce is a delightful and versatile dish that is perfect for a weeknight meal or a special occasion. With its crispy chicken, creamy sauce, and fragrant sage, this dish is sure to please everyone at the table. The best part is that it can be easily customized to suit your preferences. For example, you can adjust the amount of Parmesan cheese or sage to your liking, or you can add other ingredients such as mushrooms, sun-dried tomatoes, or artichoke hearts. Regardless of how you choose to prepare it, Parmesan chicken with creamy sage sauce is a delicious and satisfying dish that is sure to become a favorite in your household.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #chicken #copycat #meat #chicken-breasts #novelty