Tender, golden-brown chicken schnitzels enveloped in a rich, creamy parmesan sauce can elevate any meal to a whole new level. I remember the first time I tried this dish; the balance of crispy and creamy was a revelation! Preparing this creamy chicken schnitzel with parmesan sauce is straightforward, even for those new to cooking, making it perfect for weeknight dinners or special occasions.
What truly sets this dish apart is the luscious sauce that combines the umami of parmesan cheese with the comforting depth of cream. It’s a dish designed to impress your guests or simply indulge yourself after a long day. Pair it with mashed potatoes, rice, or pasta, and you have a complete feast that’s both satisfying and delectable.
Why you’ll love this
- Quick to prepare without compromising flavor.
- Uses simple ingredients available in most kitchens.
- Comforting and pleasing to a wide range of palates.
- Pairs well with various sides for versatile meals.
- Leftovers store well, making it a great meal prep option.
"Tastes incredible and so simple to make."
Step-by-step overview
To create this creamy chicken schnitzel with parmesan sauce, you’ll begin by seasoning and flouring the chicken. After frying it to a perfect golden-brown, the real magic happens in the skillet as you prepare a creamy sauce infused with garlic and parmesan. Finally, you’ll return the schnitzels to the pan to coat them beautifully with the sauce, allowing all the flavors to meld together.
Key ingredients
- 2 chicken breasts, cut in half lengthways to make 4 schnitzels
- 1 tsp salt flakes
- 1/4 tsp pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/4 cup plain/all-purpose flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp garlic, freshly minced
- 1/2 cup chicken stock
- 300 ml thickened/heavy cream
- 1 tsp Dijon mustard
- 1/2 cup Parmesan cheese
- Salt and pepper, to taste
- Mashed potatoes, steamed rice or pasta, steamed greens
- 1 tbsp parsley, finely chopped
- Lemon wedges
Ingredient notes & swaps
- Chicken: Use boneless thighs if preferred for more flavor.
- Parmesan: Grated Parmigiano-Reggiano is an excellent choice for a richer taste.
- Cream: Substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Thyme: Fresh thyme can be used instead of dried for a more aromatic flavor.
How to make it
This method offers a straightforward way to enjoy creamy chicken schnitzel. You’ll season the schnitzels, dredge them in flour, and cook them in a skillet until they’re perfectly golden. Then, you’ll whip up a luxurious sauce that complements the chicken nicely.
- Season the chicken schnitzels with salt, pepper, paprika, onion powder, and thyme.
- Dredge the chicken in flour, shaking off the excess.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Cook the schnitzels until golden and cooked through, about 3-4 minutes per side. Remove from the pan and set aside.
- In the same skillet, add 1 tablespoon of butter and minced garlic. Sauté until fragrant.
- Stir in the chicken stock, cream, Dijon mustard, and Parmesan cheese until smooth. Season with salt and pepper to taste.
- Return the schnitzels to the pan, coating them with the sauce.
- Serve with mashed potatoes, steamed rice or pasta, and steamed greens. Garnish with parsley and lemon wedges.
Pro Tip: Pat the chicken dry before seasoning; it helps achieve a better sear and avoids steaming the meat.
You’ll know the schnitzels are done when they are golden brown, and the internal temperature reaches 165°F. The aroma of garlic and cream wafting through your kitchen will be hard to resist!
Helpful cooking tips
- Use a meat mallet to pound the chicken breasts to an even thickness for uniform cooking.
- Let the schnitzels rest for a minute after cooking; this helps retain moisture.
- Tweak the seasoning to your preferences, adding cayenne for heat or herbs for freshness.
Best ways to enjoy it
For an aesthetically pleasing plate, serve the schnitzels draped in the creamy parmesan sauce and a sprinkle of fresh parsley. Pairing the dish with buttery mashed potatoes or al dente pasta creates a satisfying experience, while a side of steamed greens slices through the richness beautifully.
Storage & reheating tips
For storing leftovers, let them cool to room temperature before placing them in an airtight container. Baked schnitzels can typically last in the refrigerator for 3-4 days. To reheat, place them in a skillet over low heat with a splash of chicken stock to maintain moisture, or use a microwave until heated through.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
If your schnitzels turn out dry, ensure the heat isn’t too high during cooking, as this can lead to overcooking. If they’ve become soggy, they may not have enough flour coating, or were placed too closely in the skillet, preventing proper browning. If your sauce separates, consider whisking the sauce vigorously once it’s simmering to bring it back together.
Recipe variations
You can switch up the flavors by incorporating spices like cumin or adding lemon zest to the sauce for a bright note. For a loaded version, consider topping with sautéed mushrooms or spinach before serving, or serve with cheesy garlic bread for a more indulgent meal.
Common questions
Can I make this dish ahead of time?
Yes! You can prepare the schnitzels and sauce separately up to 1 day in advance. Reheat the sauce gently and cook the schnitzels just before serving for optimal crispiness.
What sides complement creamy chicken schnitzel?
This dish pairs wonderfully with simple sides like mashed potatoes, lemon-flavored rice, or a green salad dressed with vinaigrette to balance the creaminess of the sauce.
Can I freeze the schnitzel?
Yes! You can freeze cooked schnitzels in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven for optimal crispiness.
How do I prevent the sauce from curdling?
To prevent curdling, make sure to keep the heat low when adding the cream and stir continuously. Also, adding the cream at the end of cooking helps maintain a smooth texture.
Is this dish good for meal prep?
Absolutely! It holds well, making it an excellent choice for meal prep. Just ensure to keep the schnitzels and sauce separate until ready to heat and serve for best texture.
This creamy chicken schnitzel with parmesan sauce is not just a meal; it’s a treat that brings warmth and satisfaction to the table. The balance of crispy chicken with silky sauce is sure to become a family favorite that you’ll make again and again.
Creamy Chicken Schnitzel with Parmesan Sauce
Ingredients
Method
- Season the chicken schnitzels with salt, pepper, paprika, onion powder, and thyme.
- Dredge the chicken in flour, shaking off the excess.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
- Cook the schnitzels until golden and cooked through, about 3-4 minutes per side. Remove from the pan and set aside.
- In the same skillet, add 1 tablespoon of butter and minced garlic. Sauté until fragrant.
- Stir in the chicken stock, cream, Dijon mustard, and Parmesan cheese until smooth. Season with salt and pepper to taste.
- Return the schnitzels to the pan, coating them with the sauce.
- Serve with mashed potatoes, steamed rice or pasta, and steamed greens. Garnish with parsley and lemon wedges.