Helpful Cooking Tips
Do not overcook the chicken
Chicken breasts can become dry when cooked for too long. Sear them first, then let them finish gently in the sauce. Check the internal temperature with a food thermometer.
Use freshly grated Parmesan
Fresh Parmesan melts more smoothly and usually has a better flavor than packaged shredded cheese. Grate it finely so it incorporates easily into the warm cream.
Control the heat
Once the cream is added, keep the heat relatively low. A gentle simmer produces a smoother sauce than vigorous boiling.
Adjust the sauce consistency
If the sauce becomes too thick, stir in a small amount of chicken broth. If it is too thin, let it simmer uncovered for a few extra minutes before returning the chicken to the skillet.
Remember that the sauce will naturally become thicker as it cools.
Season gradually
Chicken broth and Parmesan contain salt. Taste the completed sauce before adding more salt to avoid making the dish overly salty.
Easy Recipe Variations
The basic recipe can be customized depending on the ingredients you have available.
Creamy spinach chicken
Add two cups of fresh baby spinach after the Parmesan has melted. Stir gently until the leaves have wilted, then return the chicken to the skillet.
Garlic mushroom chicken
Cook approximately eight ounces of sliced mushrooms after removing the chicken. Once the mushrooms are browned and tender, add the garlic and continue with the recipe.
Sun-dried tomato chicken
Add ⅓ cup of drained, sliced sun-dried tomatoes to the sauce. Their slightly tangy flavor works especially well with garlic and Parmesan.
Spicy Parmesan chicken
Add ¼ teaspoon of red pepper flakes with the garlic. Increase or decrease the amount depending on how much heat you prefer.
Chicken thighs
Boneless, skinless chicken thighs can replace the chicken breasts. Their cooking time may differ, so confirm doneness with a food thermometer.
