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Parmesan Crusted Chicken in Cream Sauce

Russ Myers


Easy to make and tastes great


★★★★★ 1 vote

4 Servings
15 Min
35 Min
Stove Top


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2 c
minute brown rice, uncooked
1 can(s)
(14 oz.) fat free reduced sodium chicken broth, divided
1/2 c
ritz crackers, crushed
2 Tbsp
grated parmesan cheese
4 small
boneless skinless chicken breast halves (1 lb.)
2 tsp
vegetable oil
1/3 c
philadelphia chive and onion light cream cheese spread
3/4 lb
(1 bunch) asparagus spears, trimmed, steamed

How to Make Parmesan Crusted Chicken in Cream Sauce


  • 1Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.

    Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture, turning to coat.
  • 2Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
  • 3Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook in medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.

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About Parmesan Crusted Chicken in Cream Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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