Chicken Imperial
Indulge in the creamy elegance of Chicken Imperial, a decadent and flavorful one-pan dish that’s perfect for weeknight dinners or special occasions. Tender, golden-seared chicken breasts are nestled in a luxurious Parmesan cream sauce infused with garlic, Dijon mustard, and a hint of paprika for a subtle kick. This recipe combines the ease of stovetop cooking with the magic of oven-baking, ensuring perfectly juicy chicken every time. The rich sauce, thickened with a classic roux and finished with heavy cream, is irresistibly silky and ideal for pairing with crusty bread, pasta, or steamed vegetables. With just 20 minutes of prep and a short bake time, this dish delivers gourmet results with minimal effort. Give your table a touch of elegance and garnish this savory masterpiece with fresh parsley for a pop of color and flavor.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons butter
- 3 pieces garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with a mixture of salt, pepper, and paprika.
In a large oven-safe skillet, heat olive oil over medium heat. Add the chicken breasts and sear for about 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the flour to make a roux and cook for 1-2 minutes, whisking constantly.
Gradually pour in the chicken broth while whisking to create a smooth sauce. Then, add the heavy cream and continue to whisk.
Stir in the Parmesan cheese, Dijon mustard, salt, and black pepper. Let the sauce simmer for 2-3 minutes until thickened.
Return the seared chicken breasts to the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the dish rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
3739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.2 g | 318% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 7936 mg | 345% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 314.3 g | 629% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2779 mg | 214% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2597 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
