Chicken Parmesan and Gravy 🐔
One of the number one proteins that people search to cook up is chicken. So you’re actually in the right place because I am the queen of chicken. Chicken breasts, whole chicken, chicken thighs, fryers, chicken pieces, you name it, I make it! Through my journey of life and social media I developed more chicken breasts recipes than I like to even admit. So I decided to develop another one go figure. But guess what, it’s the absolute most incredible chicken breast recipe I have ever made and I know I say that all the time so don’t hold me to it, but I have a sneaky suspicion you are going to love this one just as much as I do.
Firstly, you probably have all the ingredients in your cupboard and refrigerator as we speak. Second, it takes all of five minutes to prepare. And finally, your results will consist of not only the most tender chicken that you can cut with a butter knife, but also a savory gravy to pour over mashed potatoes or your vegetables. Let’s make it!
STAUB Ceramics Rectangular Baking Dish Set is my go to baking dish set for all my chicken bake recipes. What sets this set apart is the attention to detail in design. The sleek rectangular shape and vibrant color options make it a stylish addition to any kitchen. This baking dish ensures even heat distribution which gives me confidence my dish will be delicious.
I use the Le Creuset Salt Mill & Le Creuset Pepper Mill everyday for my recipes, the color is beautiful!
🗒 More Delicious Chicken Bake Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Yes! You just might have to increase the cooking time by 15-30 minutes covered.
You can use any can of condensed creamy soup! Such as, cream of chicken, cream of mushroom, cream of chicken and herbs, etc.
Yes! You can substitute equal parts of chicken stock for the wine
🎥 Items Featured in the Video
Click the image Below to View Products ⬇️
Chicken Parmesan and Gravy
Ingredients
- 1.5 – 2 lbs chicken cutlets room temperature & patted dry
- 2 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp celery salt
- 10.5 oz can cream of celery soup
- ½ cup pinot grigio divided (or any white wine you like)
- ½ tsp cracked black pepper
- ¼ tsp salt
- 1 small sweet onion sliced into rounds
- 1 tbsp minced garlic
- 4 tsp sour cream
- 1 cup grated pecorino romano
- ½ cup italian bread crumbs
Instructions
- Make your chicken cutlets are room temperature and patted dry. Season both sides of the chicken with dried rosemary, garlic powder, paprika, onion powder, and celery salt. Set it aside.
- In a 9×13 baking dish add in the cream of celery soup, white wine (save a 2-3 tbsp of the white wine for the top), and salt & cracked black pepper. Whisk that together until combined. Then add in the onion slices and minced garlic. Give that another whisk so everything is combined.
- Place the seasoned chicken cutlets in the baking dish and add 1 tbsp of sour cream on each piece (I used 4 chicken cutlets, so I used 4 tbsp total of sour cream). Rub the sour cream into a thin layer on the top of the chicken. Then, shake the pecorino romano over the top and sprinkle over the reserved 2-3 tbsp of white wine. Lastly, shake the italian bread crumbs all over the top.
- Cover the baking dish with aluminum foil and bake at 350°F for 1 hour. Once it’s done, uncover the baking dish, and set the oven to broil. Let that broil for a few minutes just until the top gets golden. Serve over mashed potatoes or rice. Enjoy!
Video
Nutrition
Would you like to save this? 📌
We'll email this post to you, so you can come back to it later!
