Ingredients
Chicken and Seasoning
- 3 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil For rubbing the chicken
- Salt To taste
- Black pepper To taste
- 1 teaspoon garlic powder
- ½ teaspoon paprika
Creamy Sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese For flavor and creaminess
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice For a tangy flavor
- ½ teaspoon dried thyme or Italian seasoning
Garnish
- Fresh parsley, chopped For garnish
Method
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Pat the chicken breasts dry with paper towels. Rub with olive oil, then season with salt, black pepper, garlic powder, and paprika.
- (Optional) Heat a skillet over medium-high heat and sear the chicken for 2–3 minutes per side until lightly golden. Transfer to the baking dish.
Making the Sauce
- In a small bowl, whisk together the heavy cream, Parmesan cheese, Dijon mustard, lemon juice, and thyme until smooth.
Baking
- Pour the sauce evenly over the chicken. Cover the dish loosely with foil.
- Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the foil during the last 5 minutes if desired for light browning.
Serving
- Let rest for 5 minutes before slicing. Spoon sauce over the chicken and garnish with fresh parsley before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 6gProtein: 35gFat: 30gSaturated Fat: 15gSodium: 800mgSugar: 1g
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. For longer storage, freeze and thaw overnight in the fridge before reheating. For extra flavor, you can add chopped garlic to the cream sauce or crushed red pepper flakes to the chicken seasoning.
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