Chicken With Parmesan Cream Sauce

"If you want an impressive dinner with a short ingredient list and easy preparation, consider this recipe. Such an easy dinner to prepare and you can feel comfortable enough to serve this to guests. *Prep time does not include refrigeration*"
photo by lazyme photo by lazyme
photo by lazyme
photo by teresas photo by teresas
photo by Darkhunter photo by Darkhunter
photo by Boomette photo by Boomette
photo by Boomette photo by Boomette
Ready In:




  • Melt 3 T. of the butter over low heat (or in the microwave).
  • Coat the chicken in the flour then dip in the butter.
  • Arrange the chicken in a 9x13 baking dish.
  • Melt remaining 3 T. butter in a skillet.
  • Add mushrooms and saute until softened.
  • Spread the mushrooms over the chicken.
  • Pour in the cream.
  • Season with salt and pepper.
  • Top with the parmesan cheese.
  • Chill, covered with plastic wrap, in the refrigerator for about 12 hours.
  • Preheat oven to 400 degrees.
  • Sprinkle paprika over the chicken.
  • Bake, uncovered, 20 to 30 minutes.

Questions & Replies

  1. Question regarding refrigerating and then putting in hot oven. Did you put the chicken in a different pan as I’m fully aware you don’t put cold class bakeware into a hot oven.


  1. Yummy! I didn't have boneless skinless chicken breasts so used bone-in skinless thigh/leg quarters - I doubled the recipe so there would be leftovers. :) For the mushrooms I used baby bellas - since they are my favorite. I prepared this dish the night before and let it sit in the fridge all night and all the next day until ready to put in the oven. Since I used bone-in chicken - I opted to lower the oven temperature to 375 degrees and baked for 1 hour 15 minutes. It may have been too long - but I wanted to make sure there wasn't any pink. lol The meat was so moist and juicy and tender. I removed the chicken from the pan and left the cream. I added some pasta to the cream with some garlic salt, pepper and additional parmesan cheese. Mixed it all together for an "alfredo" kind of pasta. Went really well with the chicken! Thanks so much for sharing. Made for the March 2010 Aussie/NZ recipe swap.
  2. WOW, was this dish delicious! DH was over the moon -- he loves mushrooms and thought everything was wonderful. I halved the recipe and used halved chicken breasts for this dish. We will be having this again soon and your recipe is going into my Best Of 2020 recipe file. : )
  3. I absolutely loved this! I only let it chill for 4 hours, but it was delicious. I cut the recipe down for 2 chicken breasts and only put mushrooms on one because the other diner will not eat mushrooms. I enjoyed mine with mushrooms and he enjoyed his without!! Thanks for sharing a delicious and easy to make recipe!!
  4. Delish. This was quick, simple, and good. I especially liked that I could prep it all the day before to save time. Helped get this on the table fast. Thanks for sharing this nice keeper, Kathy.
  5. Delicious dish...I made it using Pheasant that the hubby hunts...worked great...the meat was nice and moist...and the flavor of the cream sauce along with the mushrooms complemented the pheasant breast...I let it sit in the frig for almost 12 hours...I served it over leftover saffron rice that I mixed with the sauce in the pan after removing the meat...I didn't see any need to add any extra spices...this was a nice comfort food recipe...made for..."For Your Consideration" tag game...=)


  1. Made this recipe without the mushrooms, but compensated for that omission by including some slightly-cooked-but-still-crunchy 'rooms in a veggie dish for my other half! I also used lemon pepper instead of the usual S&P to season, since it has a hint of garlic in it! A keeper, for sure! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
  2. BEST RECIPE WE HAVE FOUND ON RECIPEZAAR!!!! I would give you 500 stars if I could. I did cheat and used canned mushrooms and I added 2 sliced green onions (flavor from the onions was fabulous). Perfect with a side of broccoli. For a special dinner, you could totally serve this over noodles. Also of note, I used chicken tenders instead of whole breasts, they marinated in the fridge for a day and a half (don't ask), and I only cooked them for 17 minutes and they were perfect. JOB WELL DONE on this recipe!


Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
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