Serving: Pair with mashed potatoes, buttered pasta, rice, or roasted vegetables for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.
Freezing: Not recommended, as the cream sauce may separate.
Variations
Spicy Kick: Add red pepper flakes or a dash of cayenne to the sauce.
Lighter Sauce: Substitute half-and-half for the heavy cream.
Extra Crunch: Dip the chicken in beaten egg, then coat with the flour-Parmesan mixture for a thicker crust.
Herb Twist: Add Italian seasoning or fresh basil to the sauce for extra flavor.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work well and stay juicy—just adjust cooking time slightly.
Q: Can I make this without cream?
A: You can substitute evaporated milk or a mix of milk and a little cornstarch to thicken, but the sauce will be lighter.
Q: Can I bake the chicken instead of pan-frying?
A: Yes. Bake coated chicken at 400°F for 20–25 minutes, then add to the sauce.
