Creamy Parmesan Chicken

    35 min

    A simple chicken dish that's fab for a midweek supper. Serve it with rice or pasta to make a complete main course.

    87 people made this

    Serves: 4 

    • 110g butter, melted
    • 8 tablespoons plain flour
    • 450g skinless, boneless chicken breast fillets, cut into strips
    • 2 tablespoons fresh lemon juice
    • salt and pepper to taste
    • 250ml double cream
    • 40g grated Parmesan cheese
    • 1 dash paprika, for garnish

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a baking dish.
    2. Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
    3. Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.

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    Reviews in English (61)


    I am making this today but am not sure of the amount of parmesan. Surely 40g/1.3 oz is not enough. Please clarify, as I live in the US an the conversion amount does not seem accurate to make it as creamy as your photo. Please help/clarify!!! Thanks  -  26 Sep 2015


    I followed this recipe exactly except for the heavy cream. I substituted 1 can of cream of chicken soup for the heavy cream and it turned out great. My husband commented on the meal and my 3-year-old and 5-year-old ate it all. I served the chicken with a side of rice pilaf and LeSeur peas.  -  22 Sep 2008  (Review from Allrecipes US | Canada)


    I have to say I was disappointed with this recipe. The plus side was that the chicken was very tender, I'll give it that. What I was picturing when I looked at the ingredients was chicken with an alfredo-y sauce on it, but I have to say it tasted very bland. I would say the dish certainly is not worth all the fat in it. I would rather make alfredo by itself which is much tastier. If I did make this again I would definitely add garlic powder, and probably some other spices with it. The recipe is a good starter but it isn't very tasty at the moment. Sorry to be a downer!  -  20 Feb 2008  (Review from Allrecipes US | Canada)