Ingredients
Scale
- 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
- ½ tsp dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Pat chicken breasts dry. Rub with olive oil, salt, pepper, garlic powder, and paprika.
- Optional: In a skillet over medium-high heat, sear chicken for 2–3 minutes per side until lightly golden.
- In a small bowl, whisk together heavy cream, Parmesan, Dijon mustard, lemon juice, and thyme.
- Place chicken in a greased baking dish and pour Parmesan sauce evenly over the top.
- Cover with foil and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C). Remove foil in the last 5 minutes for a lightly browned top.
- Let chicken rest for 5 minutes, then slice and serve with sauce. Garnish with parsley.
Notes
Trim and pound chicken for even cooking. Swap pre-grated Parmesan for fresh for better flavor. Store leftovers in airtight containers in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 130mg